Soft peanut butter blossom cookies are rolled in Halloween sprinkles and topped with chocolate for the ultimate spooky treat!
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These spooky gluten-free Halloween cookies are the perfect treat for any Halloween party!! You'll love how easy they are to make and how kid-friendly they are, too! It will be one of your favorite Halloween cookie recipes.
Looking for more Halloween recipes like these gluten-free cookies? Make my easy marshmallow spider web brownies and my gluten-free Halloween cut-out cookies with pumpkin.
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Reasons to Make These Halloween Cookies
- Festive - they are so cute because they look like witch hats so they're perfect for Halloween!
- Easy - this is a quick and easy recipe for cookies and you don't need to roll out the dough at all. No cookie cutter is required, either!
- Delicious - the chocolate and peanut butter make for a delicious combo and fun treat.
Ingredient Notes
- Gluten-Free Flour: I prefer using King Arthur's Measure-for-Measure gluten-free flour in this recipe. It's my favorite gluten-free flour blend right now.
- Hershey's Kisses: I use a special Halloween version of the Hershey Kisses called Dracula Hershey Kisses, but you can use regular ones, too.
- Peanut Butter: Use smooth peanut butter instead of chunky peanut butter.
- Halloween Sprinkles: my Halloween sprinkles are from the Baker's Party Shop. Choose sprinkles that are small for this recipe.
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees and line two large cookie sheets with parchment paper.
Mix the gluten-free flour, baking soda, and baking powder together in a medium bowl. Set aside.
Beat granulated sugar, butter, brown sugar, peanut butter, and egg together.
Add the dry ingredients one cup at a time, beating slowly.
Use a cookie scoop to scoop the cookie dough into 1.5 tablespoon size balls. Roll in the Halloween sprinkles and line them on the prepared cookie sheets with two inches between each cookie.
Bake in the oven for 8-10 minutes. The cookies will look slightly puffy.
Unwrap the Hershey's kisses and press one into the top of each cookie while still hot. Let the cookies cool and enjoy!
Hint: don't immediately eat the cookies because the chocolate will be too soft. Wait about 10 minutes before enjoying.
Equipment
Storage
Store these cookies in an airtight container for up to three days at room temperature.
These cookies don't stand up to freezing well.
Top tip
Press the Hershey's kisses into the cookies while the cookies are still hot.
Spooky Gluten-Free Halloween Cookies
Ingredients
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- 1 stick unsalted butter melted
- 1 egg
- 1 ½ cups gluten-free flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 12 Hershey Kisses
- 1 cup Halloween sprinkles
Instructions
- Preheat the oven to 375 degrees and line two large cookie sheets with parchment paper.
- Mix the gluten-free flour, baking soda, and baking powder together in a medium bowl. Set aside.
- Beat granulated sugar, butter, brown sugar, peanut butter, and egg together. Add the dry ingredients one cup at a time, beating slowly.
- Use a cookie scoop to scoop the cookie dough into 1.5 tablespoon size balls. Roll in the Halloween sprinkles and line them on the prepared cookie sheets with two inches between each cookie.
- Bake in the oven for 8-10 minutes. The cookies will look slightly puffy.
- Unwrap the Hershey's kisses and press one into the top of each cookie while still hot. Let the cookies cool and enjoy!
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