Flourless Peanut Butter Kiss Cookies are the “no flour” version of traditional, classic Peanut Butter Blossoms.
These cookies are on my list every year to bake for my holiday treat platters. I originally created them for my Mom (who had to eat gluten-free). Everyone loved them so much that I rarely make the classic version anymore. It’s nice to be able to offer them as a gluten-free cookie! There’s always someone in the crowd who can’t have gluten. And they’re so appreciative of being able to munch on these Flourless Peanut Butter Kiss Cookies!
- creamy peanut butter
- light brown sugar
- baking soda
- vanilla extract
- rolling sugar
- Hershey’s Chocolate Kisses
How to make Flourless Peanut Butter Kiss Cookies:
The full, printable recipe for these cookies is at the end of this post. Make room in your freezer if you can. When these cookies come out of the oven piping hot with a chocolate kiss on top, it’s nice if you can place the baking sheet in the freezer (or at least the fridge) so those Kisses can set quickly and not melt.
Combine the ingredients for the dough for these cookies. It’s a simple mix of peanut butter, brown sugar, baking soda, eggs and vanilla extract.
Roll the dough into balls. Roll the balls in sugar. If you are making these as an “every day” cookie, roll them in regular or chunky white sugar. If making them for the holidays, roll them in red and green sugar!
Place the sugar-coated cookie dough balls on a parchment-lined baking sheet. Place them 2-inches apart so they don’t crash into each other when baking.
Bake until the cookies are puffed and crackled- about 11 minutes. As soon as they come out of the oven, place a Hershey’s Kiss in the middle of each cookie, and press down lightly.
Place the baking sheet full of these flourless peanut butter kiss cookies in the freezer if you have room. If not, you can always use a spatula to move the cookies from the baking sheet to another plate or platter that will fit in your freezer. If the freezer isn’t an option, slide them into the fridge instead. You just want a cool place for the Kisses to solidify since they will begin to melt when you place them on the hot baked cookies.
Are these the same as Peanut Butter Blossoms?
Almost! The classic recipe for peanut butter blossoms is a flour-based cookie. The flourless version tastes very similar, but the texture will be softer. They are a great cookie to display on treat platters but because they are not as sturdy, they are not a good cookie for packaging and mailing.
Here are a few more holiday cookie recipes you might like to try:
Flourless Peanut Butter Kiss Cookies
- 2½ cups creamy peanut butter
- 1½ cups firmly packed light brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoons vanilla extract
- sugar for rolling (see Recipe Notes below)
- 36 Hershey's Chocolate Kisses (unwrapped)
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment or nonstick baking liners. Make room in either the freezer (preferred) or the refrigerator for your baking sheets (*see step 4).
- In a large bowl, use a hand mixer at medium speed to beat the peanut butter, brown sugar and baking soda together until well blended (about 1 minute). Add the eggs and vanilla and mix on low speed until just blended.
- Scoop out about 1½ tablespoon scoops and roll into 1½-inch balls. Roll into sugar and place about 2-inches apart on the prepared baking sheet.
- Bake until the cookies are puffed and crackled but still a little bit moist looking, 11 to 13 minutes. As soon as you remove the baking sheet from the oven, press a chocolate kiss into the center of each cookie. Immediately place the baking sheet into the freezer (or refrigerator) to set the kisses (they'll begin to melt a bit as soon as you place them on the cookie). If your baking sheet is too big for your freezer, you can use a spatula to slide the cookies onto a platter or onto something that will fit in the freezer (or use the refrigerator instead). Remove from chilling as soon as kisses are set.
- *For rolling sugar... I think it looks best if you use chunky sparkling sugar, but you can certainly use regular sugar too. If you're making these as holiday cookies, roll them in red and green sugars for a more festive look!
- *These cookies may be stored at room temperature in a covered container for up to a week. They may also be frozen and defrosted when you're ready to eat them. They should be just fine in the freezer for a few weeks, as long as they're stored in a sealed container.
- *The texture of these is a little softer than the classic Kiss cookie recipe. These are great for a platter, but they wouldn't package and mail very well.
you are my favorite person right now, seriously. After recently being diagnosed with Celiac’s, I really was in tears about all the food that I was no longer allowed to eat, and these specific cookies were one of the things I was going to miss most. Thank you <3
They are the best gf pb cookies I’ve ever. My kids even like them! Thank you
these turned out great! excited to find the recipe!
These are amazing!! My dad has Celiac and his favorite cookies around christmas time are peanut butter kiss cookies. I made these and everyone in my family loves them! they are so soft and because they aren’t made with a substitute flour they aren’t gritty like some of the glutin-free foods can be! thank you so much for this recipe!!!
I never would have thought that you could bake a cookie without some type of flour. These look perfect for just about anyone – chocolate + peanut butter = perfect!
These look so festive and I have a gluten free friend so they would be great to make for her.