Gluten-Free Peanut Butter Kiss Cookies Recipe for Holiday Baking

This gluten-free version keeps the classic peanut butter blossom profile—soft, chewy cookies rolled in sugar and finished with a milk chocolate Hershey’s kiss. The cookies bake up golden at the edges while remaining tender inside, and the chocolate center adds the perfect sweet contrast to the savory peanut butter.

They’re ideal for Christmas cookie exchanges, school lunches, potlucks, or an after-dinner treat. The recipe is straightforward and quick to put together, and the cookies freeze well if you want to bake ahead for the holidays.

If you enjoy gluten-free cookie recipes, you may also like other recipes from the same collection such as gluten-free oatmeal raisin cookies, monster cookies, double chocolate chip cookies, and ginger cookies—all designed for reliable results without gluten.

Ingredients

• Unsalted butter, at room temperature
• Creamy peanut butter
• Brown sugar
• Granulated sugar, plus extra for rolling
• Large egg
• Milk
• Vanilla extract
• Gluten-free all-purpose flour (for baking)
• Baking soda
• Sea salt
• Milk chocolate Hershey’s Kisses (or a gluten-free variety you prefer)

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg, milk, and vanilla and beat until just combined.

Stir in the gluten-free flour, baking soda, and salt until the dough is combined but not overworked.

Pour about ½ cup granulated sugar into a small bowl for rolling the dough balls.

Using a cookie scoop or tablespoon, portion the dough, roll each portion into a ball, then roll the ball in the granulated sugar. Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake for about 15 minutes, or until the edges are just beginning to turn golden. Remove the cookies from the oven and immediately press a Hershey’s milk chocolate kiss into the center of each cookie so the chocolate softens and sets into the cookie.

Transfer the cookies to a cooling rack and let them cool completely. Store cooled cookies in an airtight container for up to one week.

Hint: These cookies freeze very well. Place cooled cookies in a freezer-safe container or bag and freeze for up to one month. Baking a double batch and freezing half is convenient for busy holiday days.

Supplies

Basic baking supplies are all you need: mixing bowls, a stand mixer or hand mixer, cookie scoop, baking sheets, parchment paper, and a cooling rack. A freezer-safe container or bag is useful for storing extra cookies.

Substitutions

• Hershey’s Kisses: Swap in seasonal Kiss flavors or other individually wrapped chocolates, but verify the packaging if you need them to be gluten free.

The standard milk chocolate Hershey’s kisses are labeled gluten free on the package. If you choose different varieties or brands, check the label to ensure they meet your dietary needs.

More Recipes You Might Enjoy

I often shop specialty gluten-free ingredients through online markets to find brands not available locally. Buying quality gluten-free flour blends made for baking will improve texture and flavor.

Storage

Once cooled, store cookies in an airtight container for up to one week. For longer storage, freeze cookies in a freezer-safe container or bag for up to one month.

Frequently Asked Questions