These gluten-free hershey kiss cookies will be a hit at your next family gathering or holiday cookie exchange! Watch them disappear!
Last night I finally started my Christmas cookie baking. My kids have been begging for Hershey Kiss Cookies, and I have to admit, they are one of my favorite cookies too, but it occurred to me that I hadn’t actually had one in over three years, thanks to my old nemesis, gluten. I decided to try making them with my gluten-free peanut butter cookie recipe. It worked out splendidly!! These gluten-free Hershey Kiss cookies are our new favorite!
The only thing I did differently from my regular recipe is I didn’t use a fork to flatten them. I rolled them into balls and popped them in the oven. They puffed up and then got all crackly on top, and I removed them JUST before they started to brown. Then I placed the Hershey kisses on top and watched them disappear!
Here’s the recipe. And I promise you, whether or not you care one iota about the gluten, these cookies are phenomenal. My neighbors who were visiting last night can attest!
Gluten-Free Hershey Kiss Cookie Recipe
Ingredients:
- 2 cups creamy peanut butter (do not use “natural” peanut butter)
- 1-1/2 cups sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 2 tsp baking soda
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 bag Hershey Kisses
Instructions:
- Preheat your oven to 350 degrees.
- Beat peanut butter and sugars on medium-high till fluffy.
- Then stir in the eggs, baking soda, vanilla, and salt.
- Line a cookie sheet with parchment.
- Roll the dough into balls.
- Bake at 350 for 10-12 minutes.
- While the cookies are baking, unwrap enough Hershey kisses to top the cookies in the oven. It is important to have them ready to place on the cookies as soon as you remove them from the oven!!!
- When the cookies are puffy and crinkled a bit and beginning to brown around the edges, remove them from the oven; immediately top with unwrapped Hershey Kisses.
- Allow cookies to set for 5-10 minutes; then remove to a rack to cool completely.
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16 Responses
Hi Jo-Lynne! This week I am sharing a Chocolate Yule Log. I’d like to wish you and your family a very Merry Christmas!!
Thanks, Sandi. You too!
Wishing you and yours a very Merry Christmas!
You too, Gina!
Hi Jo-Lynne,
Just a note for those of us who have gluten-free kids – regular Hershey’s kisses (not the truffle ones) are gluten-free. In Hershey’s Filled Chocolate Kisses, only caramel and cherry cordial creme are gf; NOT Hugs, Special Dark, Milk Chocolate with Almonds, or Cookies & Cream.
Thanks for the great recipes.
Thanks, Clare. I didn’t realize that! I figured they all were.
These look SO good–I may have to try to make them without sugar and see how they taste (using honey and coconut sugar–and almond butter). I just found your website and love it. It’s obvious you have a gift for sharing and encouraging.
Merry Christmas!
let me know how they turn out!
Happy Holidays and thank you for hosting! I brought an old favourite today – roasted broccoli & cauliflower – perfect as a side dish at Christmas dinner.
Oh, and I pinned your cookie recipe – thanks for sharing!
thank you soooo much!
that’s one of our favorite side dishes!
Hi, I’m wondering what is meant by natural peanut butter? Will Adams creamy work?
I’m not familiar with that one, but I googled it and it does san “natural” – I think the consistency is different from the conventional peanut butters. You can try it, but it may not hold the batter together.
Do you roll these in sugar before baking? And how many does this make?
I don’t. I tried it once, and decided it was too much. They’re sugary enough. They make 3 dozen.