Our gluten free Hershey Kiss cookies take a white chocolate chip cookie and jazz it up with peppermint Hershey's Kisses.
Christmas baking in our home always begins with a flurry of flour, sprinkles, and giggles. But as a mom of two with different tastes and a need for gluten-free treats, finding a cookie everyone loves has been like searching for the perfect ornament in a box of mismatched decorations. After countless holiday baking experiments, I finally landed on something that both the kids, my husband, and Santa approves of - gluten-free Hershey Kiss cookies.
There is nothing I relish more than the scent of freshly baked cookies filling the air, and tiny hands eagerly reaching for warm, peppermint-topped cookies fresh from the oven. These aren’t just any cookies — they’re soft, white chocolate chip cookies crowned with peppermint Hershey’s Kisses, a festive twist that makes our holiday dessert table shine.
The magic comes from using a reliable gluten-free flour blend with xanthan gum, ensuring each cookie is soft yet sturdy enough to hold its peppermint topper. Pressing a crumbled Kiss into the center adds a touch of whimsy and extra flavor, creating a cookie that’s both fun to make and irresistible to eat.
Now, our holiday baking sessions feel complete. These cookies have become more than just treats to share; they are forming part of bringing smiles and sweet memories. And the best part? They freeze well, so I can bake ahead and enjoy more moments with my family around the dinner table.
Ingredients to make gluten-free chocolate kiss cookies
- Unsalted butter: Adds richness and moisture; use margarine or coconut oil as a substitute if needed.
- Light brown sugar: Brings moisture and a deep flavor; choose coconut sugar or maple syrup as an alternative.
- Granulated sugar: Sweetens the cookies; replace it with cane sugar or a sugar alternative.
- Egg: Binds ingredients together; swap it with a flax egg or applesauce for a vegan option.
- Egg yolk: Increases richness; leave it out or use an extra flax egg if desired.
- Vanilla extract: Enhances flavor; switch to almond extract or omit it if necessary.
- Gluten-free flour blend: Forms the cookie base; use regular all-purpose flour if gluten isn’t a concern.
- Xanthan gum: Helps bind gluten-free ingredients; skip it if the gluten-free flour blend already includes it.
- Baking soda: Leavens the cookies; use baking powder and adjust quantities as needed.
- Baking powder: Provides additional leavening; replace it with a mix of baking soda and cream of tartar.
- Salt: Brings out the flavors; reduce or omit it based on personal taste.
- White chocolate chips: Add sweetness and creaminess; switch to dark chocolate chips or skip them.
- Chopped white chocolate: Increases chocolate flavor; use milk chocolate or leave it out.
- Macadamia nuts: Add crunch and nutty flavor; swap them with walnuts or pecans if preferred.
- Peppermint Hershey's Kisses: Deliver a minty touch; use any chocolate candy or leave them out.
See recipe card for exact quantities.
Equipment for Gluten Free Hershey Kiss Cookies
- Baking sheets: Used for placing cookies before baking.
- Parchment paper: Prevents cookies from sticking to the baking sheet.
- Mixing bowls: Essential for combining ingredients.
- Standing mixer (optional): Makes mixing easier and faster.
- Electric hand mixer: A handy alternative for mixing ingredients.
- Measuring cups: Ensures accurate measurement of ingredients.
- Kitchen scale (optional): Useful for precise weight measurements.
Step-By-Step Instructions to make gluten free chocolate kiss cookies
Cream the Butter and Sugars
Begin by combining melted unsalted butter, brown sugar, and white sugar in a large mixing bowl or the bowl of a standing mixer. Use the mixer on medium speed to cream these ingredients together until you achieve a light and fluffy texture, which should take about 2-3 minutes.
Add Eggs and Vanilla
Once the butter and sugars are well combined, incorporate one whole egg, one egg yolk, and half a teaspoon of vanilla extract into the mixture. Mix until everything is fully incorporated and smooth.
Prepare the Dry Ingredients
In a separate mixing bowl, combine two cups of gluten-free baking flour, half a teaspoon of xanthan gum (omit if your blend has it), half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt. Stir these dry ingredients together until they are evenly mixed.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until fully incorporated. Be careful not to overmix; you want everything to come together without developing too much gluten.
Fold in Chocolate and Nuts
Using a spatula, gently fold in a quarter cup of white chocolate chips, half of the chopped white chocolate, and a quarter cup of chopped peppermint Hershey's Kisses. Mix until evenly distributed. Expect the Gluten Free Hershey Kiss Cookies dough to be quite thick.
Chill the Dough
Cover the bowl with plastic wrap or a lid and refrigerate the cookie dough for at least one hour. For the best flavor and texture, you can chill it overnight.
Preheat the Oven
When you're ready to bake, preheat your oven to 320°F (160°C). Line one of your baking sheets with parchment paper or a reusable silicone mat.
Shape the Cookies
Using a medium cookie scoop, portion out the chilled dough and roll it into balls. Place the cookie balls on the prepared cookie sheet, leaving about two inches of space between each one. If you have extra dough, refrigerate it while the first batch bakes.
Bake the Cookies
Transfer the baking sheet to the preheated oven and bake for 13-16 minutes. If you prefer fudgy cookies, aim for 13 minutes; for crispier cookies, leave them in for the full 16 minutes.
Flatten and Decorate
Halfway through the baking time, gently tap the baking sheet on the counter 5-7 times to help flatten the cookies. If desired, use a larger cookie cutter to shape the edges of the cookies into a more uniform circle. Before finishing the bake, press the remaining chopped white chocolate pieces into the center of each cookie.
Cool the Cookies
After baking, remove the Gluten Free Hershey Kiss Cookies from the oven and tap the baking sheet again. Carefully transfer the cookies to a wire rack to cool completely. They will taste delicious fresh out of the oven but are even better once cooled.
Serve
Enjoy your homemade peppermint white chocolate macadamia nut cookies immediately or store them in an airtight container for later enjoyment.
Storage And Freezer Instructions for Gluten Free Hershey Kiss Cookies
I recommend storing these cookies in an airtight container at room temperature. They'll stay fresh for up to 3 days this way.
For longer storage, I suggest moving them to the refrigerator. In the fridge, these cookies will keep well for about 2 weeks.
If you want to store them even longer, freezing is a great option. Once the cookies have cooled completely, I place them in a freezer-safe bag. They'll stay good in the freezer for up to 3 months. You can also use a container with a tight seal. This prevents air and moisture from getting in, which could cause freezer burn.
To thaw frozen cookies, I simply take them out and let them sit at room temperature. They'll be ready to eat in about an hour. I've found these storage methods work well to make gluten-free baked cookies and raw cookie dough. If freezing dough, I shape it into balls first for easy baking later.
Top Tips for Gluten Free Hershey Kiss Cookies
Tap the Baking Sheet: Halfway through baking, gently tap the sheet 5-7 times to help flatten the cookies for a better shape.
Shape with a Cookie Cutter: Use a larger cookie cutter to nudge the edges of the cookies into a more uniform circle.
Add White Chocolate Pieces: Press the remaining white chocolate pieces into the tops of the cookies right before finishing the bake for added decoration and flavor.
Accompanying Dishes And Serving Suggestions
When hosting friends or my kids' friends during the holiday season, I often include Pumpkin Spice Bars with Cranberries and Glaze on a dessert platter. They add a festive touch and pair nicely with other gluten-free options like Gluten-Free Sticky Date Pudding and No-Bake Chocolate Pistachio Cake.
For a fun variation, I sometimes serve Chocolate-Covered Marshmallow Treats for Winter Celebrations. Their festive look makes them perfect for holiday dessert spreads, adding whimsy that kids and adults alike enjoy.
White Chocolate Bark with Cranberry and Pistachio is a great addition to any dessert table. Its vibrant colors and flavors make it a standout choice for celebrations, pairing well with drinks while adding an elegant touch.
Christmas Rosemary Shortbread Cookies with Cranberry Coulis are another excellent option for holiday spreads. Their unique flavor profile complements coffee and tea beautifully, making them perfect for an after dinner snack during the holidays.
For drinks, a Pumpkin Pie Martini Mocktail is a seasonal treat that pairs well with cookies and spiced desserts. It’s a festive choice that guests of all ages can enjoy. A Pumpkin Spice Latte with Syrup is another favorite that complements baked goods. For a more refreshing option, the Christmas Gin Mocktail provides a citrusy twist that balances the sweetness of desserts, adding a bright and festive touch to the holiday table.
Other great cookie options include Christmas Date Cookies, White Chocolate Chip Cookies, Lemon Rosemary Shortbread, and Pistachio Cranberry Cookies. Their diverse flavors make them versatile additions to any holiday dessert spread.
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Recipe
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Gluten Free Hershey Kiss Cookies
Equipment
- 2 Baking sheets
- 1 Standing mixer (optional)
- kitchen scale (optional)
Ingredients
- 100 grams unsalted butter (¼ cup + 3 tbsp), melted
- 120 grams brown sugar (½ cup + 2 tbsp)
- 70 grams white sugar (⅓ cup)
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour blend (240 g), scoop the flour into the measuring cup for accurate weight
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup white chocolate chips (50 g)
- 50 g white chocolate, chopped, divided
- ¼ cup macadamia nuts, chopped and toasted
- ¼ cup peppermint Hershey's Kisses, chopped
Instructions
- In a large bowl or the bowl of a standing mixer, cream the melted butter and both sugars together until you achieve a white and fluffy paste.
- Add the egg, egg yolk, and vanilla extract until well combined.
- In another mixing bowl, stir together the gluten-free flour, xanthan gum, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing well until everything is fully incorporated.
- Fold in the white chocolate chips, half of the chopped white chocolate, and the chopped Hershey's Kisses. Mix until evenly distributed. The dough will be thick.
- Refrigerate the cookie dough for at least 1 hour or until the next day.
- When ready to bake, preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper or a reusable silicone mat.
- Using a medium cookie scoop, shape the cookie dough into even balls and arrange them 2 inches apart on the prepared baking sheet. Refrigerate for at least 30 minutes.
- Transfer the baking sheet to the preheated oven and bake for 13-16 minutes (13 minutes will yield very fudgy cookies, while 16 minutes will result in crispier cookies).
- **PRO TIP:** Halfway through baking, tap the sheet 5-7 times to flatten the cookies. Use a cookie cutter larger than your cookies to nudge the edges into a more uniform circle. Press the remaining hershey's kisses in the center of the cookies before finishing the bake.10. Once baked, tap the cookies again when they come out of the oven.
- Take the cookies out of the oven and immediately transfer cookies to a cooling rack. They taste great fresh out of the oven but are amazing once they’ve cooled fully.
- Enjoy your delicious cookies with the added sweetness of Hershey's Kisses!
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