These gluten-free peanut butter kiss cookies are a soft gluten-free peanut butter cookie topped with a Hershey Kiss. Nothing gets better than chocolate and peanut butter together! The recipe also has a dairy-free option.
Gluten-Free Peanut Butter Cookies
These are the perfect gluten-free peanut butter cookies! They are soft and chewy and a little crisp around the edges. The sugar crust totally takes these peanut butter cookies to the next level!
But what really does it for me, is the addition of the Hershey Kiss. I adore anything chocolate and peanut butter! It’s one of my all-time favorite flavor combinations. Really, who cannot resist a peanut butter cup?!
Peanut Butter Kiss Cookies In A Few Easy Steps
- Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
- Mix in the egg and the molasses. Mix until fully combined.
- In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients. Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
- Cover cookie dough and refrigerate for at least 30 minutes.
- Preheat oven to 375°. Add the 1/4 cup of granulated sugar to a small bowl for rolling the dough in.
- Scoop 1 tablespoon of dough and roll into a ball. (I used a 1 1/2 tablespoon cookie scoop.)
- Roll cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
- As soon as you bring the cookies out of the oven, place the Hersey Kisses in the center of each cookie. If you are using the dairy-free filling, use the back of a teaspoon to make an indent in the center of the cookie.
- Allow to cool completely or the Hersey Kisses will flatten.
Store in an airtight container. Enjoy! - Dairy-Free Chocolate Peanut Butter Filling
Mix the peanut butter, cocoa powder, and pure vanilla extract until fully combined. - Add the powdered sugar and mix until combined. Your filling will start to firm up.
- Add the dairy-free mil and mix until nice and smooth.
- You can spoon the filling into the centers or pipe the filling the center (like I did).
Pro Tip
- Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I buy it at Walmart.
- Not all flavors of Hershey Kisses are gluten-free please check your labels.
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Dairy-Free Baking
I have also included a dairy-free option to the gluten-free peanut butter blossoms. My husband, myself and youngest son are all dairy-free as well. I used Smart Balance butter for the dairy-free option.
Hershey Kisses are gluten-free (not all flavors so make sure you check the labels) but they are not dairy-free. So I created a dairy-free chocolate peanut butter filling to replace the Hershey’s Kiss.
So, now you too can enjoy a gluten-free and dairy-free sugar cookie. I promise that it is just as delicious dairy-free butter and the dairy-free chocolate peanut butter filling.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
Gluten-Free Christmas Cookies
Peanut Butter Blossoms are one the most popular classic cookies that are made all year long. They are also one of the cookies I made during Christmas. I always see these popular cookies on a Christmas cookie tray. You could even make these gluten-free peanut butter blossoms more festive by rolling them in colored sugar crystals (like red or green).
These gluten-free peanut butter cookies are a classic! They are super easy to make and always a crowd pleaser. Seriously, who does not love the flavor chocolate and peanut butter?!
More Gluten-Free Christmas Cookies For You To Try!
- Almond Spritz Cookies {Gluten-Free, Dairy-Free}
- Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
- Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}
- Gluten-Free Christmas Sugar Blossom Cookies {Dairy-Free Option}
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Recipe adapted from Peanut Butter Cookies from Betty Crocker’s 40th Anniversary Cookbook.
Gluten-Free Peanut Butter Blossoms {Dairy-Free}
Ingredients
- 1/2 cup gluten-free peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar , packed
- 1/2 cup unsalted butter, softened , dairy-free use Smart Balance
- 1 teaspoon molasses
- 1 egg
- 1 1/4 cups gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/4 teaspoon xanthan gum (leave out if your flour already has it)
- 3/4 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup granulated sugar for rolling
- 36 Hershey Kisses (not all flavors are gluten-free please check your labels) , dairy-free use chocolate peanut butter filling instructions
Dairy-Free Chocolate Peanut Butter Filling
- 3/4 cup gluten-free peanut butter
- 1 tablespoon pure vanilla extract
- 4 tablespoons gluten-free cocoa powder
- 3/4 cups powdered sugar
- 5 tablespoons dairy-free milk I used almond milk
Instructions
Add the granulated sugar, brown sugar, butter, and peanut butter to a large bowl and mix with your mixer until fully combined and creamy.
Mix in the egg and the molasses. Mix until fully combined.
In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) baking soda and baking powder and stir to blend ingredients.
- Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
- Cover cookie dough and refrigerate for 30 minutes.
Preheat oven to 375°. Add the 1/4 cup of granulated sugar to a small bowl for rolling the dough in.
Scoop 1 tablespoon of dough and roll into a ball. (I used a 1 1/2 tablespoon cookie scoop.)
Roll cookie dough ball in the granulated sugar and place onto a parchment-lined baking sheet.
Bake for 10-12 minutes or until light brown on the edges. (Please watch your cookies because every oven is different.)
As soon as you bring the cookies out of the oven place the Hersey Kisses in the center of each cookie. If you are using the dairy-free filling use the back of a teaspoon to make an indent in the center of the cookie.
- Allow to cool completely or the Hersey Kisses will flatten.
Store in an airtight container. Enjoy!
Dairy-Free Chocolate Peanut Butter Filling
Mix the peanut butter, cocoa powder, and pure vanilla extract until fully combined.
Add the powdered sugar and mix until combined. Your filling will start to firm up.
Add the dairy-free mil and mix until nice and smooth.
You can spoon the filling into the centers or pipe the filling the center (like I did).
Recipe Notes
- Always use a cookie scoop. I use a 1 1/2 tablespoon cookie scoop. It was a game changer for me!
- I also like to use Reynolds Kitchens Cookie Baking Sheets. It has a smart grid that makes it super easy to line up your cookies on your baking sheet. I but it at Walmart.
- Not all flavors of Hershey Kisses are gluten-free please check your labels.
- For dairy-free I used Smart Balance butter and made the dairy-free chocolate peanut butter filling.
- Store in an air-tight container.
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