The ultimate cookie for the peanut butter and chocolate lover. These Gluten Free Peanut Butter Blossoms are a classic and easy to make recipe to enjoy all year round.

gluten free peanut butter blossoms next to each other

Gluten Free Peanut Butter Blossoms are a classic during the holiday season. BUT, I wouldn’t be opposed to eating them all year round.

Peanut butter and chocolate are two flavors that will never go out of style (or season).

Especially, when you put them together, a match made in heaven!

These peanut butter blossom cookies are the perfect treat when you want something indulgent and rich, but are also easy to make!

Main Ingredients

gluten-free peanut butter blossoms ingredients in a bowl

What are peanut butter blossoms?

Peanut Butter Blossoms are more than just an incredibly delicious cookie! You may also know them as peanut butter thumbprint or peanut butter kiss cookies.

These cookies are made up of peanut butter cookie dough and a Hershey kiss pressed right into the middle after they come out of the oven.

It’s always hard to wait for cookies to cool. However, it’s best to let these cookies cool after placing the Hershey kiss in!

This allows the Hershey kiss to set in so that they don’t fall apart once you take a bite.

As for the texture of these cookies, it’s absolute perfection. The peanut butter cookie dough turns into a soft cookie that melts in your mouth.

And when the cookie is paired with the rich chocolate…it is absolute HEAVEN!

How to Make Gluten Free Peanut Butter Blossoms

  1. Preheat the oven to 375°F and line a baking tray with parchment paper
  2. Next, use an electric hand mixer to beat the granulated sugar, the brown sugar, peanut butter, salted butter, vanilla extract and egg
  3. Mix in the gluten free flour, baking soda and baking powder until dough forms
  4. Roll and shape dough into 1-inch balls.
  5. Place on the cookie sheets, lined with parchment paper. they should be placed about 2 inches apart
  6. Next, bake the cookies for 8 to 10 minutes or until edges are light golden brown
  7. Right after taking the cookies out of the oven, press 1 Hershey kiss chocolate in center of each cookie
  8. Let cool on the cookie tray for 10 minutes
  9. Move the cookies from cookie tray to a cooling rack to cool for an additional 10-15 minutes
  10. Enjoy!
batter to make Gluten Free Peanut Butter Blossoms in a bowl
Start by making the cookie dough
baked peanut butter blossom before adding the hershey kiss
Form into balls and bake the dough
baked gluten-free peanut butter blossoms with hershey kiss in the center
Press in a chocolate kiss right when the cookies come out of the oven
Gluten Free Peanut Butter Blossoms with one having a bite taken out of it.
Let cool and enjoy!

Frequently Asked Questions

Why did my peanut butter blossoms come out dry?

Most likely due to overbaking the cookie or adding too much flour. Be sure to spoon and level your flour as you measure so that no excess flour is added.

Why are my peanut butter cookies crumbling?

This is due to adding too much flour to the batter, This decreases the amount of moisture in the cookie…especially after baking them.

Also, if they haven’t cooled enough, they may fall apart easily.

Can I freeze the peanut butter cookie dough?

Yes! You can freeze the dough and thaw when you want to bake the cookies. do not freeze the dough with the chocolate toppings as that will affect the result of the cookies

Does freezing cookie dough change the taste?

No, freezing the dough to bake later will not change the taste nor the consistency of the cookies.

How long can you store peanut butter blossoms?

Up to 5 days in an air-tight container at room temperature or up to 7 days in the fridge.

birds eye view of peanut butter blossoms
Gluten Free Peanut Butter Blossoms next to each other on a tray.

Gluten Free Peanut Butter Blossoms

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 24 cookies
The ultimate cookie for the peanut butter and chocolate lover. These Gluten Free Peanut Butter Blossoms are a classic and easy to make recipe to enjoy all year round.
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Ingredients
 

  • 1/2 cup granulated sugar, or monk fruit sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup creamy natural peanut butter
  • 1/2 cup salted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups gluten-free flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 bag hershey kisses

Instructions
 

  • Preheat the oven to 375°F and line a baking tray with parchment paper
  • Using an electric hand mixer, beat the granulated sugar, the brown sugar, peanut butter, salted butter, vanilla extract and egg – until well blended
  • Mix in the gluten free flour, baking soda and baking powder until dough forms
  • Roll and shape dough into 1-inch balls.
  • Place on the cookie sheets, lined with parchment paper. they should be placed about 2 inches apart
  • Bake the cookies for 8 to 10 minutes or until edges are light golden brown
  • Right after taking the cookies out of the oven, press 1 Hershey kiss chocolate in center of each cookie
  • Let cool on the cookie tray for 10 minutes
  • Move the cookies from cookie tray to a cooling rack to cool for an additional 10-15 minutes
  • Enjoy!

Nutrition

Calories: 150kcal
Author: Jessica Selensky
Course: Dessert
Cuisine: American
Keywords: christmas cookies, easy cookie recipe, holiday desserts, peanut butter, peanut butter blossoms, peanut butter cookies, peanut butter dessert

If you try this recipe, please consider leaving a rating and comment at the end of this blog post. It is incredibly helpful to my small business and to your fellow readers!