4.95 from 18 votes
Prep Time : 10 minutes minutes
Cook Time : 10 minutes minutes
Say goodbye to peanut butter when you make these gluten free chocolate kiss cookies. They're just like traditional Hershey's Kiss blossoms, but without the PB.
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These gluten free chocolate kiss cookies are rich and fudgy with a thin, crispy shell, all topped off with a single Hershey’s Kiss after baking.
They're a great alternative to traditional peanut butter blossoms, and I've got options for making them dairy free, egg free, and refined sugar free too.
Can't live without PB? Don't worry; I've included also a chocolate and peanut butter-flavored variation just for you.
Why these are the best gluten free chocolate kiss cookies
Why are these the best gluten free cookies? Just take a look at them: They're cookies, but they also have candy. They combine the best of two very sweet worlds.
In addition to being gluten free, these cookies are also nut free when you follow my kiss cookies without peanut butter recipe.
Another thing I love about these yummy gluten free kiss cookies is that they allow for lots of tweaking depending on how much time you've got and why you're making them. If you've got a few extra minutes, I highly recommend rolling the dough in coarse sugar before baking to create a light, crispy shell.
Celebrating a holiday? Make chocolate Valentine kiss cookies by rolling the dough in red sugar crystals or decorating with sprinkles after baking. To make Christmas kiss cookies, you can use festive nonpareils and maybe drizzle a little bit of frosting.
Have you noticed that these kiss drop cookies sort of look like witches' hats? Try baking them for Halloween!
One last thing to note: You don't see a lot of Hershey Kiss cookies without peanut butter recipes. Don't get me wrong, PB is amazing.
But if you feel like trying something different, I'm sure that you find these are just as incredible in their own special way. And if you're looking for a chocolate kiss cookie with peanut butter, and without chocolate in the cookie, don't forget our recipe for gluten free peanut butter blossoms!
Which Hershey’s Kisses are best for chocolate blossom cookies?
The “regular” milk chocolate kisses will melt a bit, but they will firm right back up as the cookies cool. You can also place the finished cookies in the refrigerator to help them firm up, although I’d wait until the cookies are no longer hot.
I’ve also used dark chocolate Hershey’s Kisses, and they melt less than the milk chocolate Kisses. I prefer the sweetness of the milk chocolate Kisses in these cookies, though.
If you watch the how-to video carefully, you’ll notice that I used the red and white striped “candy cane” variety of Hershey’s chocolate Kisses in some of the cookies. I’m sorry to report that I really don’t recommend them here, though. ☹️
I love the white chocolate and candy cane taste, and they’re very festive-looking. But those Kisses are super soft and melt sadly into a weepy lump with a tiny little point. Keep that in mind if you decide to try any of the other fancy Kisses!
Tips for mastering these gluten free Hershey Kiss cookies
Use a cookie scoop for easier handling
For this cookies with Hersheys Kisses recipe, you need to divide the dough into equally sized balls. If yours tend to come out in different sizes, reach for an ice cream or cookie scoop.
These tools allow you to quickly and evenly portion out the dough so that you can later roll them by hand before baking. A #50 scoop works best here, if you have one.
Watch your baking time for softer kiss cookies
These cookies generally take 10 minutes to bake, but keep an eye on them to keep from overbaking. If they cook too long, they'll get super crispy when they cool.
Roll your chocolate kiss cookies in sugar before baking
To enjoy a little bit of crunch with these gluten free cookies, roll them in coarse sugar or nonpareils before baking them. The sugar will melt slightly and caramelize to give you that satisfyingly crispy shell.
Forgot to roll them in sugar before baking? Try again on the next batch. You won't be able to add sugar after baking as the cookies will be too hot to handle and the sugar won't stick to the cooked dough.
Put the chocolate kisses in the middle after baking
While it's true that chocolate kisses tend to melt in a controlled way and then regain shape after baking, we’re not placing the Hershey’s Kiss candies in the oven when preparing these chocolate kiss cookies.
Instead, we’re pressing the kiss into the cookies the moment they come out of the hot oven. The cookies are softest then, and you can place the unwrapped kiss right in the center. I like to give it a small twist to melt the bottom of the kiss and ensure that it adheres to the cookie.
Gluten free chocolate kiss cookies substitutions and variations
Dairy free, gluten free Hershey Kiss cookies
To replace the butter in this recipe, try using Melt brand vegan butter, my favorite butter replacement. Otherwise, you can try using Earth Balance buttery sticks, but the cookies will likely spread a bit more since Earth Balance has quite a lot of moisture.
Be sure the semi-sweet chocolate you're using a diary-free, and you'll want to skip the kisses. Or make your own, even!
Egg free, gluten free Hershey Kiss cookies
The single whole egg should be able to be replaced by a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
I really don't know how to replace the egg yolk, but you could try 1 additional tablespoon of butter. Higher-fat European butter would be an even better bet.
Gluten free peanut butter cookies with Hershey Kisses
I originally developed this recipe as a chocolate adaptation of our fan favorite gluten free peanut butter blossom cookies. The recipe works great, but my son said they “taste like nothing,” and I think I know what he meant.
Peanut butter is a strong flavor, and so is chocolate. The richness from both the nut butter and chocolate compete with one another, without a ton of sweetness for balance.
I served equal numbers of the peanut butter and straight-up chocolate varieties to my family, and the peanut butter won with everyone other than my son. I decided to share the peanut butter variety since it tastes great.
Be mindful that the cookies will crackle a bit more when you press in the Hershey’s Kiss after baking as peanut butter makes for a slightly less tender cookie.
Gluten free chocolate kiss cookies ingredients
Chocolate kiss candies
For a complete discussion of the chocolate kiss part of this recipe, see the discussion below. If you can’t have or don’t want to use kisses, you can leave the cookies as is. I’ve also wanted to try using a Rolo, but I’m not sure how it would look
Coarse sugar and nonpareils
You don't have to use coarse sugar, nonpareils, or anything else on the outside of these cookies. They won't have the crisp outer shell that the candy creates, but they will still turn out great.
If you'd like to add the decorative shell, you'll need to find gluten free ingredients. The white coarse sugar (Chef's Select brand granulated sugar crystals) that I've bought in the past is no longer available on Amazon, but Sugar in the Raw brand coarse sugar is available almost everywhere. It has more of a yellow tinge, though.
Cake Mate brand and Signature brand nonpareils are both made by Betty Crocker, and they're reliably gluten free according to information I received directly from the company. If you're concerned, please contact them directly using the contact information on the package or on their website (which is what I did!).
How to store your Hershey's Kiss blossom cookies
Baking for the holidays? Preparing for the holidays? You can easily store these Hershey chocolate blossom cookies for a few days or a few weeks.
Storing chocolate kiss cookies on the counter
Whether you're making these Hershey's Kiss cookies for a party or to enjoy over the next few days, you can ensure they stay soft and fresh by storing them in a sealed glass container. They'll last about a week before getting stale.
Freezing chocolate Hershey kiss cookies
If you want to keep your cookies around longer, take them to the freezer instead.
Baked cookies
After baking, you can freeze your gluten free cookies to enjoy any time you'd like. Just let them cool completely, and then add one or two cookies to a freezer-safe zip-top bag. When you're ready for a sweet treat, remove cookies from the freezer and let them thaw on the counter.
Cookie dough
Also note that freezing cookie dough is a smart way to cut down on preparation when pinched for time or rushing around during the holidays.
To freeze chocolate kiss drop cookies, so they're ready to go at a moment's notice, prepare the dough as instructed. You can either freeze the dough as one large ball or divide it into individual servings, depending on how you plan to prepare them later (all at once or to enjoy when the mood strikes).
Put the dough chocolate kiss cookie dough in a freezer-safe bag and store for up to three months. Be sure to let the dough come to room temperature before baking it, though.
FAQs
Are Hershey Kisses gluten free?
Yes, regular Hershey Kisses are gluten free. We're talking about the traditional candies in the silver foil that you see all year long, but also the plain kisses that are sold in colored foil around holidays like Valentine's Day, Easter, and Christmas.
Are sugar cookie Hershey Kisses gluten free?
Unfortunately, sugar cookie Hershey Kisses are NOT gluten free. Other Kiss varieties to stay away from due to gluten concerns include Kisses with almonds, cookies and cream Kisses, and hot cocoa Kisses.
Can I make a chocolate kiss cookie recipe without peanut butter?
Of course! Call me biased, but there's a really good one right above. A recipe for Hershey Kiss blossoms without peanut butter is a must-have if you're allergic to nuts or in the mood to try something different.
If you're used to eating this type of cookies with PB, I think you'll be pleasantly surprised to try them this way.
Do Hershey’s Kisses melt in the oven?
If you’re putting a milk chocolate Hershey’s Kiss in an oven that has been heated to anything higher than about 200°F (93°C), it’s going to melt in a hurry. Even at 200°F, it will melt eventually.
Can I use a different chocolate candy in the center?
You're always free to experiment with different ingredients! I've been meaning to try these with Rolo chocolate caramel candies, but you can also use Reese's mini peanut butter cup candies, a small Hershey's chocolate brick, or miniature Snickers pieces.
How to make gluten free chocolate kiss cookies, step by step
Gluten Free Chocolate Kiss Cookies | Peanut Butter Optional
Say goodbye to peanut butter when you make these gluten free chocolate kiss cookies. They're just like traditional Hershey's Kiss blossoms, but without the PB.
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Yield: 18 cookies
Author: Nicole Hunn
Ingredients
For the chocolate cookies (without peanut butter)
- 6 tablespoons (84 g) unsalted butter chopped
- 3 ounces semi-sweet chocolate chopped
- 1 ⅛ cups (158 g) all purpose gluten free flour blend (I used Better Batter)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 (25 g) egg yolk at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Coarse sugar or nonpareils for rolling (optional)
- 18 Hershey’s milk chocolate kisses unwrapped
Modifications for the peanut butter version
- ¼ cup (64 g) peanut butter
- 4 tablespoons (54 g) unsalted butter (instead of 6 tablespoons for chocolate version)
- 2 ounces chocolate chopped (instead of 3 ounces for chocolate version)
- 1 cup (140 g) all purpose gluten free flour blend (instead of 1 1/8 cups for chocolate version)
Instructions
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment and set them aside.
In a small, heat-safe bowl, place the butter and chopped chocolate, and heat either over a double boiler or in the microwave in 30-second bursts until melted and smooth.
Set the mixture aside to cool briefly. For the peanut butter variation, melt the peanut butter, 4 tablespoons of butter, and 2 ounces of chocolate in this way.
In a large bowl, place the flour blend (2 tablespoons less if making the peanut butter version), xanthan gum, cocoa powder, baking soda, salt, and granulated sugar, and whisk to combine well.
Add the brown sugar, and mix to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients, and add the butter and chocolate mixture, egg and egg yolk, and vanilla, and mix to combine. The dough will come together and be thick but soft and shiny.
Divide the dough into 18 balls of approximately equal size (each weighing about 1 ounce). Between the palms of both of your hands, roll each piece of dough into a round.
Roll each piece of dough in the (optional) coarse sugar or nonpareils, pressing gently on all sides to make sure that the sugar adheres in a single layer to the cookie dough.
Place the pieces of dough about 1 1/2-inches apart on the prepared baking sheets (they’ll spread a bit during baking). Place in the center of the preheated oven and bake for 10 minutes, or until the balls of dough have flattened into thick disks and the cookies have begun to take on a slightly crackled appearance.
Remove the baking sheet from the oven and immediately press one unwrapped chocolate kiss in the center of each just-baked cookie, as much as you can without cracking the cookie.
Once the kiss has begun to melt a bit on the bottom, press down a bit on top to about halfway to the center of the cookie.
Allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. The chocolate kisses will firm up again as the cookies cool.
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Gluten Free Chocolate Kiss Cookies | Peanut Butter Optional
Say goodbye to peanut butter when you make these gluten free chocolate kiss cookies. They're just like traditional Hershey's Kiss blossoms, but without the PB.
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Yield: 18 cookies
Author: Nicole Hunn
Ingredients
For the chocolate cookies (without peanut butter)
- 6 tablespoons (84 g) unsalted butter chopped
- 3 ounces semi-sweet chocolate chopped
- 1 ⅛ cups (158 g) all purpose gluten free flour blend (I used Better Batter)
- ½ teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) packed light brown sugar
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 (25 g) egg yolk at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Coarse sugar or nonpareils for rolling (optional)
- 18 Hershey’s milk chocolate kisses unwrapped
Modifications for the peanut butter version
- ¼ cup (64 g) peanut butter
- 4 tablespoons (54 g) unsalted butter (instead of 6 tablespoons for chocolate version)
- 2 ounces chocolate chopped (instead of 3 ounces for chocolate version)
- 1 cup (140 g) all purpose gluten free flour blend (instead of 1 1/8 cups for chocolate version)
Instructions
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment and set them aside.
In a small, heat-safe bowl, place the butter and chopped chocolate, and heat either over a double boiler or in the microwave in 30-second bursts until melted and smooth.
Set the mixture aside to cool briefly. For the peanut butter variation, melt the peanut butter, 4 tablespoons of butter, and 2 ounces of chocolate in this way.
In a large bowl, place the flour blend (2 tablespoons less if making the peanut butter version), xanthan gum, cocoa powder, baking soda, salt, and granulated sugar, and whisk to combine well.
Add the brown sugar, and mix to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients, and add the butter and chocolate mixture, egg and egg yolk, and vanilla, and mix to combine. The dough will come together and be thick but soft and shiny.
Divide the dough into 18 balls of approximately equal size (each weighing about 1 ounce). Between the palms of both of your hands, roll each piece of dough into a round.
Roll each piece of dough in the (optional) coarse sugar or nonpareils, pressing gently on all sides to make sure that the sugar adheres in a single layer to the cookie dough.
Place the pieces of dough about 1 1/2-inches apart on the prepared baking sheets (they’ll spread a bit during baking). Place in the center of the preheated oven and bake for 10 minutes, or until the balls of dough have flattened into thick disks and the cookies have begun to take on a slightly crackled appearance.
Remove the baking sheet from the oven and immediately press one unwrapped chocolate kiss in the center of each just-baked cookie, as much as you can without cracking the cookie.
Once the kiss has begun to melt a bit on the bottom, press down a bit on top to about halfway to the center of the cookie.
Allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. The chocolate kisses will firm up again as the cookies cool.
