Skip to content

Peanut Butter Kiss Cookies (Gluten-Free)

All peanut butter chocolate lovers have to try these peanut butter kiss cookies (peanut butter blossoms.)  They are wonderfully satisfying and happen to be gluten-free.  

peanut butter blossoms, peanut butter kiss cookies

Peanut butter kiss cookies (peanut butter blossoms) are a delicious classic

These last few years, we’ve gone nutty over peanut butter.  Our pantry is sure to be well stocked with PB galore.  I could operate a peanut butter stand.  We’ve got all-natural PB, creamy PB, chunky PB, extra-chunky PB, and honey PB. What’ll you have?

Not to mention, peanut butter makes amazing gluten-free cookies. It’s great to be able to bake up chewy cookies that are gluten-free for my friends who would otherwise be denied their share.  I’ve made these always-a-hit Flourless Chewy Peanut Butter Chocolate Cookies, which gets devoured down to the last crumb.  And these Flourless Peanut Butter Oatmeal Cookies, which I unabashedly serve as breakfast cookies.

When I wanted cookies highly worthy of popping your mouth at social gatherings, out came these Peanut Butter Kiss Cookies, often referred to as Peanut Butter Blossoms…

peanut butter kiss cookies, peanut butter blossoms

Peanut Butter Blossoms need Only 7 ingredients

These cute little cookies are totally, highly, and fully addictive.  They can be made bigger or smaller, but smaller ones are super cute. Kids and grown-ups snatch these up on any cookie tray.  In fact, they’re often the first ones to go.  They simply appear pop-in-your-mouth delectable.  And they are.

These are especially handy if you happen to buy Hershey’s Kisses and other such chocolates on sale when shopping for milk at Target.  I know things. While you’re at it, you’ll need the following list of ingredients (most of which you likely already have in your pantry.)

  • creamy peanut butter – the best kind to use here is just plain regular creamy PB. To ensure the texture comes out right, skip the kind that needs to be stirred.
  • granulated sugar
  • fresh light brown sugar (it’s important to make sure your brown sugar is fresh and hasn’t lost any of its moisture from sitting in the pantry too long.)
  • large egg
  • table salt
  • pure vanilla extract
  • Hershey’s Kisses

With these flourless peanut butter kiss cookies, we happily get our chocolate fix, chewy cookie fix, and a happy dose of protein. Healthy-ish?

peanut butter kiss cookies, peanut butter blossoms

Peanut butter kiss cookies freeze beautifully

Oh, and of course my favorite part about these cookies — the dough freezes beautifully.  You can always count on my freezer having some kind of cookie dough ready to bake.  Cookie emergencies pop up often around here.  I love being able to serve up freshly baked cookies within a moment’s notice.

Here’s to creating chocolatey, protein packed, and sweet moments.

You may want a batch of these as well:

Print
peanut butter kiss cookies, peanut butter blossoms

Flourless Peanut Butter Kiss Cookies (GF)

5 from 2 reviews

These Flourless Peanut Butter Kiss Cookies are super easy to make! They’re fun, cute, and taste fantastic. Chewy, soft, and popular at every gathering you bring them to.

  • Prep Time: 15 min
  • Cook Time: 7 min
  • Total Time: 22 minutes

Yield: 12 1x

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar, plus more for garnish
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1/4 tsp table salt
  • 1/2 tsp pure vanilla extract
  • Hershey’s Kisses

Instructions

  1. In a bowl, combine all ingredients except for the Kisses. Stir to combine well. Press dough together into a ball, wrap tightly, and chill in fridge 30 minutes to 1 hour.
  2. Preheat oven to 350F, with rack on lower middle. Line baking sheet with parchment paper.
  3. Shape dough into 1-inch balls. Roll each ball in granulated sugar to coat. Place on parchment-lined cookie sheet. Lightly depress each dough ball (they won’t spread much in the oven.)
  4. Bake 7 minutes or until lightly golden but still very soft. Do not overbake. Once removed from oven, gently press a Kiss into the center of each warm cookie. Cool about a minute on cookie sheet, and then transfer to wire rack to finish cooling.
  5. *Keep cookies in airtight container at room temp to preserve softness.

Notes

Recipe can easily be doubled or tripled. Baked cookies can be frozen in airtight container for 1-2 weeks. 

Nutrition

  • Serving Size: 1
  • Calories: 202
  • Sugar: 19.5 g
  • Sodium: 148.6 mg
  • Fat: 11.4 g
  • Carbohydrates: 22.2 g
  • Protein: 5.3 g
  • Cholesterol: 15.5 mg
  • Author: Chew Out Loud
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: peanut butter kiss cookies, peanut butter blossoms

Here are those now-famous Flourless Peanut Butter Chocolate Cookies; amazing chewyiness and flavor.

Flourless Peanut Butter Chocolate Chip Cookies

These are the breakfast-worthy Peanut Butter Oatmeal Cookies that happen to be flour-free as well.

Flourless Peanut Butter Oatmeal Chocolate Cookies

And yeah, when you are really looking to impress some gluten-free guests, look no further than this phenomenal Flourless Chocolate Cake.  I could eat this every day.

flourless chocolate cake 8

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe rating

26 comments

    • Saba

    I’ve made these twice and OMG, they are delicious and easy to make. Made them exactly as written. A win for our celiac disease family! We can’t wait to make them again!

      • chewoutloud

      Yay! So so happy to hear that 🙂

    • Anna

    Does this recipe call for light or dark brown sugar?

      • chewoutloud

      I use light brown sugar, but either can work. Happy cookie baking! 🙂

    • Anna

    Should you use light or dark brown sugar?

    • Saudagar Hartanah

    Wow, i really love chocolate very much. Thanks for all the tips.
    ejen hartanah

    • Stine Mari

    These peanut butter kiss cookies are beautiful, almost can’t believe they contain no flour! Can’t wait to make them this Holiday season.

    • Diana Wildrick

    I’m so happy to know there are sites out there for GF cookies and such since my daughter in law has the allergy. It’s nice to know I can make some of her favorites and we all can
    enjoy them.

      • chewoutloud

      So glad you are here, Diana 🙂 Happy baking and enjoy this holiday season.

        • Kathy

        My daughter made these for me yesterday and holy cow they were amazing! I have made a lot of gluten free stuff. They have the normal amount of sugar in them so I had to attempt to control myself. My family and I loved them! Thanks for posting the recipe!

    • kam

    Hi, I was thinking that instead of a kiss, I could fill the center with Nutella, would I put the Nutella in before it goes into the oven or after I finish baking?

    Btw, I made your Nutella cookies today and they are delish! Chewy and Nutella-y and the best part was it was super easy to make. Thanks for the recipe!!

      • chewoutloud

      Hi, Kam! Sounds super fun and delish! I would try depressing the center with thumb prior to baking and filling the well with Nutella first, and then bake. Another easy alternative would be to bake the cookies and drizzle with Nutella after baking. Either way, I think you’ve got yourself one delicious morsel! 🙂 Oh, and SO glad you liked the Nutella cookies on this site 🙂 YAY! Have a Merry Christmas, Kam!

    • Jessica Gavin

    Hi! I just found your website from pinterest, I love your photography! I tried this recipe today since it’s cookie season, and I really like this gluten free version with no flour at all. I wasn’t sure what to expect, but the dough baked up really nicely and set once I let it cool. It gave a rich and dense peanut butter flavor, excellent recipe alternative. I will definitively be back to check out your new recipes. Thank you!

      • chewoutloud

      That’s so kind, thank you, Jessica! So glad you found us on Pinterest, and hope you’ll find many recipes here that you love. Thanks for taking a moment to let us know; Have a wonderful holiday season! 🙂

    • Brooke

    Thank you so much! I made these cookies for the holiday season and they were a hit! All of my fellow peanut butter lovers chose these over the classic peanut butter blossoms. Will definitely make these again!

      • chewoutloud

      Thanks for coming over to let us know, Brooke! I’m so happy to hear it. Happy New Year 🙂

    • Kathrina

    I just made these and they are so good! I am wondering, how will these do in the freezer? I only plan to keep them in about a week, but I want to preserve the freshness.

      • chewoutloud

      Oooh, I’ve never tried freezing them fully baked, but I’ve frozen the raw dough with good results. That always helps me with make-ahead cookies that can still be baked up fresh the day before. Just be sure not to freeze the kisses. SO happy to hear you liked these, and glad you came over today 🙂

        • Kathrina

        These were such a hit for Christmas!! I wanted to let you know I did freeze them. They held up excellent and came out almost better then before I froze them, if you can believe it! Thanks for this recipe. It’s a staple cookie for me now!!

          • chewoutloud

          Yay, so glad you guys liked it, Kathrina! Thanks for coming over to let us know 🙂

    • Gwen

    Hi! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. 🙂

    You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies

      • chewoutloud

      Thanks, Gwen 🙂

        • Jenn

        My cookies didn’t bake well…they seem not done????? I left in longer to bc they seemed not done and they still seem not done.

          • chewoutloud

          Jenn, I’m sorry yours didn’t seem done; bummer! 🙁 I’m wondering if it’s due to the type of peanut butter? I use basic creamy peanut butter (like Skippy) for this cookie… “natural” types that have oils separated may not bake up the same. That said, these cookies DO seem a bit underbaked when you take them out…they set as they cool. Hope that helps? Happy baking and happy holidays!

      • Sherri

      I was wondering if you could use almond butter instead of peanut butter?

        • chewoutloud

        Yes, you can sub almond butter instead. Have fun baking, Sherri! 🙂

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week