Gluten-Free Peanut Butter Blossom Cookie Bars Recipe

These bars are a quick and easy take on the standard Peanut Butter Blossom Cookies. They are chewy and tasty! For a fun holiday treat, make them! 

– ½ cup unsalted butter – 2/3 cup brown sugar packed* – ¾ cup creamy peanut butter – 1 large egg – 1 tsp pure vanilla extract – 1 cup gluten-free all-purpose flour** – ½ tsp baking soda – ½ tsp sea salt – 16 chocolate kisse


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Mix the butter and sugar in a stand mixer with the paddle attachment on medium speed until frothy. If you don't have a stand mixer, use a large bowl and electric mixer. 


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Scrape basin sides with rubber spatula after adding peanut butter. Moderate-high speed mixing. Scrape bowl sides again. Egg and vanilla essence should be well combined. Bowl sides scraped. 

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Combine the remaining dry ingredients (gluten-free flour, baking soda, sea salt) in another bowl. 

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Mix the dry and wet ingredients in the stand mixer until completely blended. Soft, sticky dough. This is normal. Cover the bowl with plastic wrap and chill for 30 minutes. 

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Pre-heat the oven to 350°F and line an 8" x 8" square pan with parchment paper or cooking spray. 

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Evenly distribute peanut butter cookie dough in the pan.The edges should be somewhat golden brown after 20–30 minutes on the centre rack of the preheated oven.  

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Bake chewy bars for 30 minutes until the centre is firm but not set. For crispier bars, bake 30–35 minutes. Peel 16 chocolate kisses as bars bake.

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Remove the bars from the oven and immediately top with chocolate kisses. Four rows of four kisses generate 16 bars. Kisses will melt as they touch hot bars, keeping them in place. 

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Slice the bars after they've cooled fully. You can also freeze the bars for 15 minutes to speed up setting. 

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Lift the parchment paper edges to transfer the bars to a cutting board. Cut the bars with a sharp knife, keeping the chocolate kisses in the centre. Serve and enjoy! 

Also See

Instant Pot Rice Pudding Recipe