These soft gluten free peanut butter blossoms are packed with peanut flavor, and have a delightfully thin, crunchy and sugary shell. Press a chocolate kiss into the center the minute they come out of the oven and make something special!
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Why is this the best gluten free peanut butter blossom recipe?
The perfect combination of just-enough peanut butter and just-enough sweet milk chocolate (or dark chocolate, if that's your preference!) makes these cookies a classic! The cookie dough comes together so fast without an electric mixer of any kind, and the dough is never chilled.
The thick, smooth, and soft cookie dough rolls easily in your palms into a perfect round. Then, if you have some coarse sugar crystals handy, roll the dough in that, and place the balls, as is, on your baking sheet.
I’ve tried these sweet peanut butter cookies both with and without the coarse sugar around the edges. The sugar creates a delicate crispy shell, and I like that very much.
I've tried these sweet peanut butter cookies both with and without the coarse sugar around the edges. The sugar creates a delicate crispy shell, and I like that very much.
How to make gluten free peanut butter blossom cookies
The dry ingredients are mixed with a simple peanut butter and butter mixture, then eggs, and it comes together as a soft dough. It's so simple, and if you didn't have to melt the butters, it would be a one bowl deal.
As they bake, they'll begin to crackle a bit. That, and seeing the very edges brown just a bit, is how you know they're ready to come out of the oven.
The very moment the cookies come out of the oven, press a Hershey's kiss (or a mini peanut butter cup, if you prefer) in the center. It will melt a bit, and then firm right back up as the cookies cool.
Tips for making perfect peanut butter kiss cookies
This is a super simple recipe that works every single time if you don't make ingredient substitutions, whisk your dry ingredients well in a bowl, and then pour in your melted peanut butter and butter, then your whisked egg. Here are some other tips for success:
How to store these peanut butter blossoms
These cookies are very stable once cool, and actually travel quite well. If you’re making holiday cookies for gifting, these gluten free peanut butter blossom cookies are a good choice.
How to get even cookie portions
I use a #50 cookie scoop to portion the dough, and then roll it into balls. The cookie scoop is, of course, optional.
But if you have a few good cookie scoops, I think you might quickly find that they're hard to live without. So useful!
How to get the kisses to stick
Unwrap your chocolate kisses while the cookies are in the oven, so you're ready to act the moment they're done baking! Working quickly, press the base of one kiss into the center of each cookie firmly. The chocolate will melt a bit in the hot cookie and will cool as if it were born there!
What's the best peanut butter to use for these cookies?
I only like to bake with smooth, no-stir peanut butter that's blended well. The kind that has a layer of oil on top when you open the jar doesn't combine well with the other ingredients to make a fully integrated, smooth cookie dough.
Skippy brand is my favorite. There's a full discussion of gluten free peanut butter in our recipe for gluten free peanut butter cookies.
Can I skip the sugar crust?
You can skip the coarse sugar on the outside, but these are not for your after-the-new-year health kick, sister. These are cookies, and we best not mess around.
What's the best sugar to roll the cookie dough in?
The best rolling sugar is a white granulated sugar with the most coarse ground. The granules should be about as large as pretzel salt, for reference.
It can be a little difficult to find a reliably gluten free coarse sugar. Look for white “sparkling” or “sanding” sugar, but stay far away from Wilton brand, as it's not gluten free.
I buy “Chef's Select” brand white sugar crystals on Amazon, and when I find it, I buy a bunch. You can also use “Sugar in the Raw,” which is coarsely ground sugar but is has a light brown/yellow color. It still tastes great!
Substitutions and Variations for Peanut Butter Thumbprint Cookies
Can I use something other than peanut butter?
I think no-stir almond butter, like Barney Butter brand, would be a great 1:1 substitute. Nutella will ruin these in a hurry since it’s so, so soft.
How to make gluten free dairy free peanut butter blossom cookies
To make these cookies dairy-free, you'll need to replace the butter. My favorite dairy-free butter replacer, especially for baking, is Melt or Miyoko's Kitchen brand vegan butter.
Virgin coconut oil (the kind that's solid at room temperature) might also work, but the cookies will almost certainly spread a bit more—and brown a bit less.
How to make gluten free egg free peanut butter blossoms
There's only one egg in these peanut butter blossoms, so a “chia egg” should work great. Combine 1 tablespoon ground white chia seeds in a bowl with 1 tablespoon lukewarm water and allow it to sit until it gels.
How to make vegan peanut butter blossom cookies
If you follow the instructions above for replacing both the dairy and egg, your cookies will be vegan!
Can I use mini peanut butter cups instead of Hershey's kisses?
Sure! Even miniature peanut butter cups have a wider base than Hershey's kisses, so they'll spread or “blossom” more, but they'll still taste great.
Can I use coconut sugar instead of regular granulated sugar?
No, I don't recommend using coconut sugar as a granulated sugar replacement. It is much heavier and more complex a flavor, and it doesn't dissolve as well in baking.
Can I use cocoa powder in the cookie dough?
If you'd like a peanut butter kiss cookie with a chocolate cookie base, try our recipe for Gluten Free Chocolate Kiss Cookies, and follow the peanut butter variation! I don't recommend adding cocoa powder to this cookie base.
FAQ
Are Hershey's chocolate kisses gluten free?
At least in the U.S., Hershey's milk chocolate kisses are on the company's perennial gluten-free list. Plus, Hershey's practices truth in labeling. Of course, always do your homework and be sure to keep yourself safe.
Most of Hershey's kisses are safely gluten free, but some fancier varieties may not be safe. If you're unsure, you can try using a square of your favorite gluten free chocolate, or a small peanut butter cup if that's safe for you.
Can I freeze peanut butter blossoms?
Yes! These cookies, once baked, freeze beautifully. Let them defrost in the refrigerator or on the kitchen counter before serving.
Why are they called peanut butter blossoms?
This cookie was created by Mrs. Freda F. Smith of Ohio and submitted as an entry into the National Pillsbury Bake-Off competition in 1957. I think she called them “blossoms” because of the way the peanut butter cookie fans out as you push the chocolate kiss into the baked center.
Why would my kiss cookies come out flat?
If you made ingredient substitutions, or measured by volume instead of weight, you may have overmeasured your wet ingredients, like peanut butter or butter. Otherwise, be sure your cookie dough is at room temperature before baking it.
How to make gluten free peanut butter blossoms, step by step
Unbeatable Gluten Free Peanut Butter Blossom Cookies
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend (I like Better Batter here)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 5 tablespoons (70 g) unsalted butter at room temperature
- ¼ cup (64 g) smooth, no stir peanut butter
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Coarse sugar for rolling (optional)
- 21 Hershey’s milk chocolate kisses unwrapped
Instructions
- Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment and set them aside.
- In a large bowl, place the flour blend, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine once more, working to break up any lumps in the brown sugar.
- Place the butter and peanut butter in a small saucepan over medium heat until melted and smooth. Allow the mixture to cool briefly.
- Create a well in the center of the dry ingredients, add the butter and peanut butter mixture. Mix to combine.
- Add the egg and vanilla, and mix again to combine. The dough will come together and be thick, but smooth.
- Divide the dough into 21 balls of approximately equal size (each a bit more than 1-inch in diameter). Roll the balls in the (optional) coarse sugar, pressing gently on all sides to make sure that the sugar adheres in a single layer to the cookie dough.
- Place about 2-inches apart on the prepared baking sheets (they’ll spread a bit during baking).
- Place in the center of the preheated oven and bake for 11 minutes, or until the balls of dough have flattened into thick disks and the cookies have begun to take on a slightly crackled appearance.
- Remove the cookies from the oven and immediately press one unwrapped chocolate kiss in the center of each just-baked cookie, about halfway to the center of the cookie.
- Allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. The chocolate kisses will firm up again as the cookies cool.
Notes
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
SE-E says
I made these for the first time this week to take to work. My firemen co-workers ate all of them. I forgot to keep any for myself (except the one I ate right as they were done). Guess I’m making more this season since they are such a hit. I did the recipe as it reads and had them turn out delish.
Nicole Hunn says
I’m so glad everyone loved them, SE-E! Thank you for following the recipe faithfully. :)
Buffie Faes says
Isn’t 5 tablespoons of butter 70 grams? If one stick is 113 grams and there are 8 tbls in a stick, 5 tbls has to be more than 56? So I’m not sure which measurement to use…please advise. Thanks!!
Nicole Hunn says
Hi, Buffie, I apologize and thank you for bringing this to my attention! Yes, the weight measurement was incorrect and is now fixed. It’s 5 tablespoons, which weighs 70 grams!
Melissa R. says
These are truly unbeatable! They’re my favorite cookie and everyone, GF and gluten-eating alike, love them and can’t tell they’re gluten free. It’s a must-make recipe!
Nicole Hunn says
That’s so great to hear, Melissa!
T says
Really good and pretty easy to make. Loved that they stay soft after a day or two. Thank you for another great recipe.
Nicole Hunn says
So glad you love them, T!
Nann Greene says
My cookies were delicious. You can not tell they are gluten free. So easy. That is saying a lot for someone like me.
Thank you so much Nicole. So, so true about weighing ingredients
Nicole Hunn says
That’s awesome, Nann! Thank you for letting me know. Enjoy the cookies!
Lari Goldsmith says
Nicole – these are perfect! The dough comes together nicely. I am one of your “I can’t have eggs” fans. I so appreciate your efforts in providing suggestions. I used a white chia ‘egg’ and 27 grams of aquafaba with the vanilla stirred into the aquafaba. The cookies turned out delicious.
Thank you!
Nicole Hunn says
Haha, Lari, I’m so glad your egg replacement turned out well. And thank you for being so specific with which you tried, so hopefully others will benefit!
Elizabeth A Rollins says
Can these be made with diary free butter?
Nicole Hunn says
Please see the section on ingredients and substitutions, Elizabeth.
Susan Riley Abbott says
NIcole, Thank you for the wonderful recipes! I typically don’t bother baking gluten free because I’ve had bad experiences in the past where I wasted a lot of expensive ingredients. Today I made Peanut Butter Blossoms AND the Chocolate Crinkle Cookies and both turned out beautifully. So exciting. I’ve baked both of these cookies with regular flour many, many times but was never able to eat them as I’ve been GF for more than 40 years.
I have a question: your recipes are much smaller in yield than what I’m used to. Is this because of the special flour? Would it be bad if I doubled a cookie recipe? I didn’t want to mess with it the first time but I would like to be able to make a bigger batch for the holidays.
Nicole Hunn says
Hi, Susan,
Definitely double away! I think I may have tripled this recipe when I was making it for the holidays. :) I’m thrilled that you are able to enjoy some of your favorites again. 40 years is a long time to go without these cookies!!
donna says
Do you have to weight every ingredient when baking gluten free ?
Nicole Hunn says
For best results, I always recommend weighing ingredients rather than measuring by volume, as volume measurements are very unreliable and subject to user error. This is true in gluten free and conventional baking.
Jenn says
I’m not sure what I did incorrectly but mine were a bit dry. Any tips? Maybe my oven runs too hot or I need to add something?
Lynne says
Did you weigh all of the ingredients or did you use measuring cups? It is possible that, if you used measuring cups, you ended up with too much flour in the cookies. What flour did you use? Flour blends make a huge difference. Also, you may have just baked them too long. I always check on baked goods at the low end of time and add on time as needed.
Linda says
Can these be frozen? I’m thinking of making several batches of cookies for the freezer to get ahead of the Christmas rush.
Nicole Hunn says
Definitely! So sorry I didn’t get back to you right away.
acs18 says
Just made these as a precursor to the Christmas Cookie baking that will be upcoming. Oh my goodness. So good! My Celiac son said “10/10 would eat again”. Can’t argue with that!
Nicole Hunn says
I love it!
Bonnie Steele says
Does the recipe call for butter and shortening? In the directions the word shortening is used, but is not shown in the ingredients.
Nicole Hunn says
There used to be shortening before I modified the recipe, Bonnie. Sorry about that!
Cynthia says
I don’t see the shortening on the actual recipe. What is the amount needed?
Thank you!
Nicole Hunn says
There used to be shortening before I modified the recipe, Cynthia. The method is fixed now. Sorry about that!
Alexis says
For people with more than gluten allergies, I substituted cashew butter for peanut butter, enjoy life chocolate chunks for hershey kisses, rice milk instead of regular milk, and Soy/Dairy-Free Earth Balance Butter instead of butter. This makes it peanut-soy-dairy-gluten-free! They were delicious and not dry too! Wonderful recipe, thank you!
Toni Tutterow says
Wonder if I can use an egg replacement
toni says
This recipe is perfect! I am definitely saving it to make every year!