Peanut Butter Blossoms

Gluten-Free Hershey’s Peanut Butter Blossoms

Peanut butter and chocolate in a cookie? Yes, please! Originating from Freda Smith’s winning entry in the 1957 Pillsbury Bake-Off competition, Peanut Butter Blossoms have become a beloved Hershey’s treat for generations. Peanut butter blossoms are basically soft and chewy, delicious peanut butter cookies topped with a Hershey’s Kiss. Can you think of anything yummier?

They offer a variety of Hershey’s Kisses flavors and varieties, so a fun spin on these would be to experiment with different kiss flavors. As I always advocate when baking cookies, double your batch and freeze the second batch for your next occasion, saving you work and mess later on.

When you’re looking for more chocolate and peanut butter goodies try-

The Best No Bake Chocolate Peanut Butter Bars

Peanut Butter Bars

If you’re just craving more peanut butter and want something with a healthier twist try-

Peanut Butter Energy Bites from Naturally Sassy

Peanut Butter Energy Bites

If you want the most amazing melt-in-your mouth chocolate cake try-

Mon’s Award-Winning Chocolate Mousse Cake

Chocolate Mousse Cake

Gluten-Free Hershey's Peanut Butter Blossoms


  • cups gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz butter at room temperature
  • ½ cup smooth peanut (or other creamy nut) butter
  • ½ cup granulated sugar plus more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk your preferred
  • 1 teaspoon vanilla extract
  • 5 dozen Hersey's Kisses foil removed


  1. Sift together the gluten-free flour, baking soda and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add the egg, milk and vanilla; beat until well blended. Gradually add the flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

  2. Preheat oven to 375℉. Spray oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

  3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into the center of each cookie, allowing it to crack slightly. Return to the oven until light golden brown, 2 to 3 minutes. Remove from the oven, cool completely and store in an airtight container.

This recipe was adapted from the New York Times Peanut Butter Blossoms recipe.

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