Peanut butter kiss cookies are a classic holiday tradition that everyone loves. Creamy peanut butter cookies are made special with milk chocolate center.
Kiss or blossoms, these cookies are almost always guaranteed to make an appearance during the holidays. Why? Whole pieces of chocolate plus creamy peanut butter, enough said. They are also so simple and fun to make. Who doesn’t like sneaking a chocolate piece or two when you unwrap the foil on each cute lil’ kiss.
These peanut butter kiss cookies bring me back to great memories of my childhood. I first fell in love with baking at eight years old. I had to graduate from using my easy-bake oven before my parents trusted me to use the big kitchen on my own. Once I got the green light, I was like a cookie baking machine, haha.
If you’re just starting to teach your kids how to bake this is an excellent recipe that can get everyone involved. From mixing, rolling, and placing that pretty kiss on each cookie, everyone will have a blast baking together. That’s what the holidays are about, quality time with family and friends.
It’s pretty incredible how much the Hershey’s kiss his evolved. From what used to be just milk chocolate drops, the wrappers are decorated with the seasons, and the flavors vary.
Hershey’s seasonal kiss flavors come in candy cane, caramel-filled, hot cocoa, cookies and cream, and much more. You can get creative with a plethora of choices, but I decided to keep it classic.
These tender cookies bake up with lightly crisp edges, each gobble revealing delicious peanut butter flavor. This recipe is fantastic without the kisses too if you want just a simple peanut butter cookie. These cookies are incredible after cooling, and the chocolate has softened, and the entire cookie just melts in your mouth.
The cookie base is a mixture of flour, butter, granulated and brown sugar, egg, vanilla and the creamiest peanut butter you can find. I used Jif natural creamy peanut butter unless you want to learn how to make peanut butter. The dough is easier to handle when it spreads effortlessly.
I rolled the dough into pretty small 1-inch balls. If you make them too big, the cookie will be too large compared to the size of the kiss.
Still need a reason to make these peanut butter kiss cookies? Santa not only likes chocolate chip cookies, but he also enjoys peanut butter too! Merry Christmas friend, wishing you and your loved ones a holiday filled with joy, peace, and relaxation!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
When is the best time to add the chocolate kiss?
For this peanut butter kiss cookie, I added them right out of the oven while the cookies were still warm and on the sheet tray. Push them gently into the center of the cookie, which will cause the edges to crack a little. Don’t wait too long! Make sure to add them immediately so the cookies will be soft and there’s time for the chocolate to melt on the bottom slightly and stick to the cookie. You can then transfer them to a rack to cool completely.
Classic Peanut Butter Kiss Cookies
- 1 3/4 cups all-purpose flour, (249g, 8 3/4 ounces)
- 1 teaspoon baking soda, (5g)
- 1/2 teaspoon kosher salt, (3g)
- 4 ounces unsalted butter, (113g, 1/2 cup) softened to 65 to 68ºF (18 to 20ºC)
- 1/2 cup peanut butter, (129g, 4 1/2 ounces)
- 1/2 cup granulated sugar, (99g, 3 1/2 ounces) plus more for rolling
- 1/2 cup light brown sugar, (99g, 3 1/2 ounces)
- 1 large egg
- 1 tablespoon milk, (15ml)
- 1 teaspoon vanilla, (5ml)
- 45 chocolate kiss candies, Hershey’s Kisses , foil removed
- Set the oven rack to the center position. Preheat oven to 375°F (191ºC).
- Line three cookie sheets with parchment paper. One cookie sheet can also be used, allowing the sheet to cool between batches.
- Sift together flour, baking soda, and salt in a medium bowl, whisk to combine.
- Using a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, granulated sugar and light brown sugar on medium speed, 1 minute.
- Add egg, milk, and vanilla, mix on medium speed until well blended, about 30 seconds.
- Gradually add flour mixture, mixing until combined on low speed, about 1 minute. If the dough is very soft, refrigerate for 30 minutes before rolling.
- Measure out 1 leveled tablespoon of cookie dough, roll dough into approximately 1-inch sized balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until lightly browned, puffed, with some cracks on the surface, 8 to 10 minutes.
- Immediately firmly press chocolate into the center of each cookie; cookie will crack more around the edges.
- Allow to cool for 2 minutes on the sheet pan, and then transfer to a cooling rack. Store in an airtight container.
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