Holiday Peanut Butter Kiss Cookies

Recipe and photo courtesy of Kelly Kurzhal at Raising Jack with Celiac for our 12 Days of Gluten-Free Cookies.


    Yield: 30 - 40 cookies, depending on the size of cookie

    • 1/2 C. Sugar
    • 1/2 C. Brown Sugar
    • 1/2 C. Peanut Butter
    • 1/2 C. Shortening
    • 2 TBS. Milk
    • 1 tsp. Vanilla
    • 1 Egg
    • 1 and 3/4 C. Pamela’s All-Purpose Flour Artisan Blend
    • 1 tsp. Baking Soda
    • 1 Pkg. of Hershey's Kisses
    • You will need extra sugar on the side to roll the cookies in.

    Preheat Oven to 375°.

    Mix all ingredients together with your favorite mixing spoon except for the flour. Add half of the flour and mix. Add the rest of the flour and mix. Roll cookies into balls. Roll balls in sugar. Place on cookie sheet and bake for 8 minutes. In the meantime, start unwrapping the Hershey's Kisses. As soon as you take the cookies out of the oven, place Hershey's Kisses in middle of cookies.

    Allow cookies to cool before decorating with frosting and sprinkles.

Customer Reviews

Based on 8 reviews
Sheri Marlin

I am so excited to find these cookie receipts on the Pamela’s site. The peanut butter kiss cookies came out perfectly. They taste just like a regular cookie. My guests won’t know the difference. They were easy to make. This recipe is a keeper.


No salt?

Kaitlin Spayder

I made this recipe for a bbq. I did white chocolate chips instead of Hershey kisses and sprinkles since it wasn't Christmas time. Everyone loved them and no one could tell they were GF! very simple to make too


I've made the non-GF version of these cookies for years. I was extremely happy this GF recipe turned out so well! I used butter in place of the shortening, omitted the decorating, and they were still perfect. I highly recommend!


Forgot the stars... ;)