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A plate full of sweet and delicious peanut butter cookies with a kiss.
5 from 1 vote
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Gluten-Free Peanut Butter Blossoms

Peanut Butter Blossoms are a classic cookie that is perfectly moist and flavorful. These soft and chewy gluten-free treats are full of peanut butter and topped with a Hershey's kiss.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time: 2 hours
Total Time 2 hours 25 minutes
Servings 30 cookies
Calories 135 kcal
London Brazil

Ingredients

  • 1 ¾ cups flour gluten free 1-to-1 blend
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup butter softened
  • ½ cup peanut butter creamy
  • ¾ cup brown sugar packed
  • ½ cup sugar plus more for rolling
  • 1 large egg
  • 2 tsp. vanilla extract
  • 30 Hershey’s chocolate kisses

Instructions

  1. Add softened butter to a large bowl along with the peanut butter, brown sugar, ½ cup of white sugar, egg, and vanilla extract. Beat on medium speed with a handheld mixer for 20-30 seconds, or until combined.
  2. Add 1 cup of flour, baking soda, baking powder, and salt to the bowl. Whisk just the dry ingredients with a fork or whisk so they’re evenly distributed. Beat everything together on medium speed until the flour is incorporated into the wet ingredients. Add in the rest of the flour ¼ cup at a time until it is well combined.

  3. Scoop out 1 ½ tablespoons worth of cookie dough and then roll it into a ball. Add the cookie dough ball to a medium-sized bowl with the remaining ¼ cup of sugar in it. Toss the ball in the sugar until it is completely coated and place on a large plate. Repeat this with the remaining cookie dough. Refrigerate the balls for at least 2 hours so the dough can firm up.

  4. Once almost done chilling, set the oven to 375 degrees. Add the cookie dough to a parchment paper lined baking sheet, making sure the balls are at least 1-inch apart.

  5. Bake cookies in the preheated oven for 8-10 minutes. As soon as they are done baking, sink a Hershey’s kiss into the middle of each cookie and then give it a slight twist to ensure the cookie sticks to the chocolate.
  6. Let the cookies cool to room temperature before serving or storing. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • To Prep-Ahead: You can unwrap the kisses and store in a bag. The dough can be made a day early, as well. Simply keep it covered in the fridge.
  • To Store: Place cookies in an airtight container and leave at room temperature for up to 3 to 4 days or in the fridge for up to 6 to 7 days.
  • To Freeze: These cookies freeze beautifully. Tightly wrap them in plastic and store in the freezer for up to 4 to 6 months.

Nutrition Facts
Gluten-Free Peanut Butter Blossoms
Amount Per Serving
Calories 135 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 127mg6%
Potassium 43mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 102IU2%
Calcium 26mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.