Introduction: Crumbly Gluten Free Peanut Butter Blossoms

My mom always used to make peanut butter blossom cookies every year for Christmas. After I went off to college, I missed them, so I decided to make them for myself! My girlfriend has Celiac disease, so I decided to put a little twist on the recipe and make them gluten-free. These cookies taste just as good and are even easier to make than the original!


1. Wash hands before getting started.

2. Heat oven to 350°F.

3. Remove wrappers from Hershey’s Kisses.


If you cannot eat gluten, ensure that all of the ingredients are gluten-free prior to use!

Alternative Ingredients:

·Vegan Chocolate Chips

·For Egg- Applesauce, Banana, or Ener-G Egg Replacer

·Pecan Butter, Hazelnut Butter, or Almond Butter


· 36 Hershey’s Kisses

· 1 Cup Creamy Peanut Butter

· 1/3 Cup Granulated Sugar

· 1/3 Cup Packed Light Brown Sugar

· 1/2 Teaspoon Vanilla Extract

· 1/2 Teaspoon Baking Soda

· 1/4 Teaspoon Salt

· 1 Egg

· 1/3 Additional Granulated Sugar for Rolling

· Mixing Bowl

· Measuring Cups and Spoons

· Electric Mixer (any will do)

· Ungreased Cookie Sheet

Step 1:

Add peanut butter, granulated sugar, brown sugar, vanilla, baking soda, and salt to a mixing bowl.

Step 2:

Beat well until contents are well combined (should look like picture when done).

Step 3:

Add a single egg to the bowl.

Step 4:

Beat well until contents are well combined (should look like picture when done).

Step 5:

Shape dough into equal-sized balls (about 1 inch) using hands.

Step 6:

Roll in the bowl of additional granulated sugar and place on ungreased cookie sheet.

Step 7:

Bake at 350°F for 8 to 10 minutes or until cookies are lightly browned.

Step 8:

Press a Hershey’s Kiss into the center of each cookie right after taking them out of the oven.

Step 9:

Let cookies cool completely and transfer to storage containers.