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Gluten-Free Peanut Butter Blossoms


1 hour 15 minutes
Skill Level
36 cookies

Everyone loves peanut butter thumbprint cookies! But this gluten-free peanut butter blossom recipe makes sure even folks with gluten sensitivities can enjoy the classic taste of peanut butter cookies topped with a KISSES Milk Chocolate.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
8 minutes
Cool Time
20 minutes


  • 36
    HERSHEY'S KISSES Brand Milk Chocolates
  • 1 cup
    REESE’S Creamy Peanut Butter
  • 1/3 cup
    granulated sugar
  • 1/3 cup
    packed light brown sugar
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1
  • 1/3 cup
    granulated sugar for rolling (additional)

Step-By-Step Directions

Equipment Needed 
oven oven
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
cookie sheet cookie sheet
wire racks wire racks
spatula spatula

Heat oven to 350°F. Remove wrappers from chocolates.


Beat peanut butter, granulated sugar, brown sugar, vanilla, baking soda and salt in large mixing bowl. Add egg; beat well.


Shape dough into 36 equal balls (about 1 inch). Roll in granulated sugar; place on ungreased cookie sheet.


Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Note: Always read labels of each ingredient to ensure that they are gluten free prior to use.

Additional questions?