These gluten-free chocolate kiss cookies are rich and fudgy inside with a thin, crispy shell, each finished with a single Hershey’s Kiss pressed into the center after baking.
They make a delicious alternative to classic peanut butter blossoms. Below you’ll find notes for dairy-free, egg-free, and refined sugar–free variations, plus a chocolate-and-peanut-butter version if you can’t resist PB.
Why these are the best gluten free chocolate kiss cookies
What makes these cookies stand out? They pair fudgy chocolate cookie dough with a candy center for the best of both worlds—soft, chocolatey cookie and a shiny, melty Kiss on top. They’re naturally gluten free and can be made nut free when you skip the peanut butter variation.
These cookies are also flexible: roll the dough in coarse sugar before baking for a light, crispy shell, or add sprinkles and colored sugar for holidays. Red sugar or Valentine sprinkles work for Valentine’s Day; festive nonpareils or a light frosting drizzle make them holiday-ready. For Halloween, their pointed shape can look a bit like witches’ hats.
If you typically enjoy peanut butter blossoms, you may miss that bold PB flavor here, but the chocolate-only version is surprisingly satisfying on its own. If you want a peanut-butter-centered cookie without chocolate in the dough, try a classic peanut butter blossom recipe.
Which Hershey’s Kisses are best for chocolate blossom cookies?
Regular milk chocolate Kisses are a great choice: they’ll soften slightly from the cookie’s heat and then firm up as the cookies cool. Dark chocolate Kisses melt a bit less and make a slightly less sweet option, though many prefer milk chocolate for balance.
Avoid very soft specialty Kisses—like some candy-cane or white-chocolate varieties—as they can collapse into an unattractive, weepy blob when pressed into hot cookies.
Tips for mastering these gluten-free Hershey Kiss cookies
Use a cookie scoop for easier handling
Portioning the dough evenly helps the cookies bake consistently. A small cookie or #50 scoop makes quick work of dividing the dough into equal balls, which you then roll between your palms.
Watch your baking time for softer cookies
Bake about 10 minutes, watching closely. Bake too long and they’ll turn very crisp once cooled; take them out when they’ve flattened into thick disks with a slightly crackled top.
Roll your cookies in sugar before baking
Rolling the dough in coarse sugar or nonpareils before baking gives a delightful crunch as the sugar caramelizes and lightly melts into the surface. If you forget to roll before baking, you can do it next time—sugar won’t stick well after the cookies are baked.
Add the Hershey’s Kisses after baking
Place an unwrapped Kiss into the center of each cookie immediately after they come out of the oven while the cookies are still soft. Give the Kiss a gentle twist so the bottom softens and adheres to the cookie, then allow the cookies to cool on the baking sheet until the chocolate firms.
Substitutions and variations
Dairy free, gluten free Hershey Kiss cookies
Replace the butter with a solid vegan stick such as Melt brand vegan butter or another high-fat vegan butter. Some buttery spreads (like Earth Balance) contain more moisture and may cause more spreading. Use dairy-free chocolate and either skip the standard Kisses or use a dairy-free alternative if you need the cookie to be fully dairy free.
Egg free, gluten free Hershey Kiss cookies
Replace the whole egg with a chia “egg” (1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water, let gel). If a recipe calls for an extra egg yolk, you can try adding 1 tablespoon additional butter to increase fat, ideally a higher-fat European-style butter or equivalent vegan substitute.
Gluten free peanut butter cookies with Hershey Kisses
For a peanut-butter-flavored version, swap in peanut butter and adjust the butter, chocolate, and flour amounts as noted in the ingredients section. Peanut butter adds a pronounced flavor that competes with chocolate, so the texture may be slightly firmer and the cookies may crack a bit more when you press in the Kiss.
Ingredients
Chocolate kiss candies
Regular milk-chocolate Hershey’s Kisses work best for appearance and flavor. If you prefer, you can leave the cookies without a candy center or experiment with other small chocolates (note that texture and appearance will vary).
Coarse sugar and nonpareils
Coarse sugar or nonpareils are optional but create the crisp, decorative shell. Look for gluten-free labeled nonpareils if needed; many mainstream brands are gluten free, but check packaging if you have concerns.
How to store your Hershey’s Kiss blossom cookies
These cookies store well for short- or long-term use depending on how you keep them.
On the counter
Store baked cookies in a sealed container at room temperature for up to about a week to keep them soft and fresh.
Freezing
Baked cookies
Cool fully, then freeze in a freezer-safe bag. Thaw on the counter when ready to enjoy.
Cookie dough
Prepare and portion the dough, then freeze either as one large ball or as individual scoops in a freezer-safe bag for up to three months. Thaw to room temperature before baking.
FAQs
Are Hershey Kisses gluten free?
Yes—most regular Hershey’s Kisses (the classic milk chocolate varieties sold year-round or seasonally in colored foil) are gluten free. Specialty flavors, however, may contain gluten or allergens—always check packaging if you have concerns.
Are sugar cookie Hershey Kisses gluten free?
No. Some specialty Kiss varieties—such as sugar cookie, cookies-and-cream, and others with inclusions—are not gluten free. Verify the ingredient list on each variety.
Can I make these without peanut butter?
Absolutely. The chocolate-only version is delicious and a great option if you’re avoiding nuts or just want a different flavor profile.
Do Hershey’s Kisses melt in the oven?
Kisses will soften quickly at oven temperatures above roughly 200°F (93°C). In this recipe, the Kisses are pressed into the cookies after baking rather than placed in during baking to control how much they melt.
Can I use a different chocolate candy in the center?
Yes—try small candies like miniature peanut butter cups, Rolos, or chopped small chocolate bars. Results will vary by candy (texture, melting behavior, and appearance).
How to make gluten free chocolate kiss cookies, step by step
For the chocolate cookies (without peanut butter)
- 6 tablespoons (84 g) unsalted butter, chopped
- 3 ounces semi-sweet chocolate, chopped
- 1 1/8 cups (158 g) all-purpose gluten-free flour blend (e.g., Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1 whole egg (about 50 g), room temperature, beaten
- 1 egg yolk (about 25 g), 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
- 1/4 cup (64 g) peanut butter
- 4 tablespoons (54 g) unsalted butter (instead of 6 tablespoons)
- 2 ounces chocolate, chopped (instead of 3 ounces)
- 1 cup (140 g) all-purpose gluten-free flour blend (instead of 1 1/8 cups)
Instructions
- Preheat oven to 375°F and line rimmed baking sheets with parchment.
- Melt the butter and chopped chocolate together in a heat-safe bowl over a double boiler or in 30-second microwave bursts until smooth. For the peanut butter variation, melt the peanut butter with 4 tablespoons butter and 2 ounces chocolate.
- Let the chocolate-butter mixture cool briefly.
- Whisk together the flour blend (reduce by 2 tablespoons for the peanut butter version), xanthan gum (if needed), cocoa powder, baking soda, salt, and granulated sugar in a large bowl.
- Add the brown sugar and break up any lumps.
- Make a well in the dry ingredients and add the melted butter-chocolate, beaten egg, egg yolk, and vanilla. Mix until the dough comes together into a thick, soft, shiny mass.
- Divide into 18 equal balls (about 1 ounce each) and roll them smooth between your palms.
- If using, roll each ball in coarse sugar or nonpareils, pressing gently so the decoration adheres in a single layer.
- Place dough balls about 1 1/2 inches apart on prepared sheets and bake in the center of the oven for about 10 minutes, until they spread into thick disks and develop a slight crackle.
- Remove from the oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie, twisting slightly so the bottom softens and sticks. Press the Kiss down about halfway into the cookie, taking care not to crack the cookie.
- Allow to cool on the baking sheet until firm (about 10 minutes), then transfer to a wire rack to cool completely. The chocolate will firm as it cools.