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.
Prep Time10 minutesmins
chilling30 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free peanut butter blossom cookies, gluten-free peanut butter cookies, gluten-free peanut butter kiss cookies
1/2cupunsalted butter, softened, dairy-free use Smart Balance
1teaspoonmolasses
1egg, room temperature
1 1/4cupsgluten-free all-purpose flourI 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.
1/4teaspoonxanthan gum (leave out if your flour already has it)
3/4teaspoonbaking soda
1/2teaspoongluten-free baking powder
1/4cupgranulated sugar for rolling
36Hershey 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
3/4cupgluten-free peanut butter
1tablespoonpure vanilla extract
4tablespoons gluten-free cocoa powder
3/4 cupspowdered sugar
5tablespoonsdairy-free milkI 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).
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.