Gluten-Free Peanut Butter Blossom Cookies — Video Recipe & Tips

Gluten-free peanut butter blossoms — soft, chewy peanut butter cookies topped with a sweet Hershey’s Kiss. These classic, easy-to-make cookies are a holiday favorite and disappear fast.

Peanut butter blossom cookies — sometimes called peanut butter kiss cookies — combine the irresistible pairing of peanut butter and chocolate. They’re a must-bake during the holidays and just as welcome any time you want a simple, nostalgic treat.

Like many, I learned to make these with my mom at Christmastime. I always loved rolling the dough and unwrapping the Kisses to press into each warm cookie. After my family went gluten-free, I adjusted my grandmother’s peanut butter cookie recipe slightly to create a version that’s soft, chewy, and indistinguishable from wheat-based cookies.

This gluten-free adaptation works well for parties, potlucks, and family gatherings — people rave about the texture and classic peanut-butter flavor. If you want a simple, reliable gluten-free peanut butter blossom recipe, this one delivers.

Why This Gluten-Free Peanut Butter Blossom Recipe Works

• Easy, straightforward recipe
• Soft, chewy cookies with a slightly crisp sugar-coated exterior
• Holds together without crumbling when using a proper gluten-free blend with a binder
• No specialty ingredients required
• Delicious peanut-butter-forward flavor
• Dairy-free option available
• Versatile — swap in different candies or peanut butter cups if desired

Gluten-Free Peanut Butter Blossom Cookie Ingredients

• 1-to-1 gluten-free flour blend with xanthan gum (such blends give the best texture)
• Baking powder
• Baking soda
• Salt
• Butter, softened (see dairy-free note below)
• Granulated sugar
• Brown sugar
• Peanut butter (regular, not overly oily)
• 1 egg, beaten
• Additional granulated sugar for rolling
• Chocolate Kisses (or other gluten-free candy of your choice)

Suggested supplies: stand mixer or hand mixer, large bowl, rubber spatula, cookie sheets, parchment paper or silicone liners, spatula, wire rack for cooling.

Quick Overview: How to Make Gluten-Free Peanut Butter Blossoms

1. Preheat oven to 350°F.
2. Whisk the dry ingredients (gluten-free flour blend, baking powder, baking soda, salt).
3. Cream butter and sugars, then add peanut butter and the beaten egg.
4. Gradually add the dry mixture until combined. If the dough is sticky, chill 15–30 minutes.
5. Roll dough into roughly 1 1/2 tablespoon balls, dip in granulated sugar, and place 2″ apart on a lined baking sheet.
6. Bake 8–10 minutes until set and edges just begin to brown; avoid overbaking for a chewy texture.
7. After 2–3 minutes out of the oven, gently press an unwrapped chocolate Kiss into the center of each cookie. Let sit 5 more minutes, then transfer to a wire rack to cool completely.

Baking Tips and Variations

Use a 1-to-1 gluten-free flour blend that contains xanthan gum or another binder; substituting almond flour or a flour without a binder will change the texture and likely produce disappointing results. I recommend blends designed for one-to-one replacement for best success.

Do not melt the butter — softened butter gives the right structure and chew. If your butter is cold, warm it briefly in the microwave (10 seconds, flip, then 5–10 seconds more) until just softened.

Dairy-free option: use a firm vegan butter substitute (such as an Earth Balance-style product). For best texture, follow the manufacturer’s directions about whether to use it cold or softened — many bakers recommend using it cold in this recipe.

Peanut Butter Choice

Use regular (not overly oily) peanut butter for the best chew and structure. Both creamy and crunchy styles work; avoid runny natural peanut butter for this recipe.

Substituting the Hershey’s Kisses

You can replace Kisses with other gluten-free candies or small peanut butter cups — just confirm the candy is gluten-free. Different candies will affect flavor and sweetness but are fine as a variation.

Storage and Make-Ahead

Baked cookies freeze well for 2–3 months. Cool completely, arrange in a single layer in an airtight container with parchment between layers, and freeze. These cookies are best eaten within 4–5 days if kept at room temperature.

Recipe Card (Summary)

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 3 dozen cookies

More Gluten-Free Cookie Favorites

• Gluten-Free Frosted Sugar Cookies
• Gluten-Free Snickerdoodles
• Soft Gluten-Free Ginger Cookies
• Gluten-Free Snowballs (Mexican Wedding Cookies)
• Homemade Peanut Butter Cups (no-bake)
• Gluten-Free Magic Cookie Bars