Peanut butter kiss cookies are a classic holiday treat! These soft, creamy peanut butter cookies are topped with a Hershey’s milk chocolate center, making each bite special.
For more festive treats, try my soft sugar cookies or m&m cookie recipe.
Recipe Science
- Brown sugar adds moisture for a chewy center, while granulated sugar creates a crisp edge for the ideal peanut butter kiss cookie.
- Softened butter between 65 to 68ºF provides structure while preventing excessive spreading in the oven.
- Pressing chocolate into the warm cookie melts the bottom slightly, helping it stick without fully melting.
Jump To a Section
Featured Comment 42
“This is the very best Peanut Butter Thumbprint recipe I have ever used! Thank you so much for sharing it.”—Virginia
Why It Works
Peanut butter kiss cookies, also called, peanut butter blossom cookies or Hershey Kiss thumbprint cookies, are a holiday staple. The peanut butter’s fat content provides a tender, soft crumb, while the added milk chocolate melts slightly as it hits the warm cookie, delivering a burst of sweetness. This recipe is fantastic without the kisses, too, if you want a simple peanut butter cookie.
These cookies bring me back to my childhood and early love for baking. Around eight years old, I began experimenting with recipes, eager to move from my Easy-Bake Oven to the real thing. When my parents finally gave me the green light, I became a cookie-baking machine.
Making Christmas cookies is simple, fun, and perfect for little helpers eager to unwrap those shiny chocolate kisses. My kids love making them together during the holiday season!
Ingredients You’ll Need
- Flour: All-purpose flour has a moderate protein content of 10 to 13%, giving the cookie structure while keeping it tender.
- Leavening Agent: Baking soda helps the cookie dough puff up and give slightly crisp edges.
- Butter: Softened unsalted butter helps to build structure when creamed with sugars. The air whipped into the fat prevents a dense cookie.
- Peanut Butter: I use Jif natural creamy peanut butter for a smooth consistency.
- Sweetener: Use equal amounts of granulated and brown sugar to sweeten the cookie dough. The molasses in the sugar adds depth to the dough’s flavor. Coat the dough balls in sugar for a sparkly and crisp exterior.
- Egg: Eggs assist with binding, and the extra fat adds richness to the dough.
- Milk: Milk adds moisture to the dough, which helps create a softer, more tender cookie.
- Flavoring: Vanilla extract enhances the baked notes. Salt balances the sweetness of the cookies.
- Chocolate Candy: Hershey’s Kisses are added to the center of the peanut butter cookie. The teardrop shape gives the sweet treat a fun and festive appearance.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These peanut butter Hershey kiss cookies are easy to customize! Try these tasty options:
- Peanut Butter Substitutes: You can purchase smooth and creamy peanut butter without sugar added for a less sweet taste. You can also use homemade peanut butter or almond butter, but it will be denser and more brittle.
- Hershey’s Kiss Swaps: Try seasonal kiss flavors that include candy cane, caramel-filled nut centers, hot cocoa, cookies and cream, and more. You can even add small peanut butter cups for a more robust peanut flavor.
- Coating Options: For a festive cookie appearance, roll the cookie dough balls in colorful sanding sugar or sprinkles. For extra crunch, try coating them with chopped peanuts, walnuts, or pistachios!
How to Make Peanut Butter Kiss Cookies
Step 1: Preheat the Oven
Position the oven rack in the center to ensure even heat distribution. Preheat the oven to 375°F (191ºC). The cookies will bake quickly at this temperature, setting the edges while keeping the centers soft and tender. Line three baking sheets with parchment paper to create a non-stick surface.
Step 2: Sift the Dry Ingredients
All-purpose flour, baking soda, and salt are sifted together to create a lighter cookie texture that melts in your mouth.
Step 3: Mix the Butter and Sugars
Using a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, granulated sugar, and light brown sugar. This step aerates the mixture, incorporating tiny air pockets that create a lighter, more tender cookie texture.
Step 4: Add the Wet Ingredients
The eggs, milk, and vanilla are incorporated until smooth. This helps to emulsify the cookie dough.
Step 5: Incorporate the Flour
Gradually add in the flour mixture until it is hydrated. You can use the dough immediately or chill it to firm up the butter if it feels very soft to prevent too much spread.
Step 6: Roll Out the Cookies
The dough is easier to handle when it’s just below room temperature. Roll the dough into 1-inch balls. If you make them too big, the cookie will be too large compared to the size of the kiss. Coat the surface in granulated sugar to make it sparkly and crisp. Place them 2-inches apart on the lined sheet pans.
Step 7: Bake
Bake the cookies until they are puffy in the center and have cracks on top. They are ready after about 8 to 10 minutes. Have the bag of Hershey’s Kisses unwrapped and ready to go.
Pressing the chocolate into the warm cookie helps the bottoms of the chocolate melt and stick to the cookie without melting entirely in the oven.
Step 8: Let Them Cool
Cool the cookies on the sheet pan for 2 minutes, then transfer to a wire rack. This short rest lets the chocolate soften and the cookie set, creating a melt-in-your-mouth experience once cooled.
Frequently Asked Questions
Add the candy right out of the oven while the cookies are still warm and on the sheet tray for thumbprint cookies with kisses. 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 there’s time for the chocolate to melt on the bottom slightly and stick. You can then transfer them to a wire rack to cool completely.
Flat kiss cookies usually result from overly soft butter, expired baking soda, or lack of dough chilling. When butter is too warm, it causes excess spreading, so ensure it’s softened to 65 to 68ºF (18 to 20ºC). Baking soda that’s lost potency won’t create enough lift, and skipping dough chilling prevents fats from setting, leading to spread. These factors will help you achieve a thicker, perfectly shaped kiss cookie.
You can freeze the cookie dough balls in a freezer-safe bag and defrost them before baking. However, I do not recommend freezing the baked cookie with the kisses, as the chocolate can bloom, causing the surface to turn white. The cookies store well in an airtight container at room temperature for up to 5 days if made in advance.
More Cookie Recipes
If you tried this Peanut Butter Kiss Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Peanut Butter Blossoms
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 ounces unsalted butter, softened to 65 to 68ºF (18 to 20ºC)
- ½ cup peanut butter
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 45 chocolate kiss candies, Hershey’s Kisses, foil removed
Instructions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 375°F (191ºC). Line three baking sheets with parchment paper.
- Sift the Dry Ingredients – In a medium bowl, sift together flour, baking soda, and salt, then whisk to combine.
- Mix the Butter and Sugars – Using a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, granulated sugar, and light brown sugar on medium speed for 1 minute.
- Add the Wet Ingredients – Add egg, milk, and vanilla, and mix on medium speed until well blended, about 30 seconds.
- Incorporate the Flour – Gradually add the flour mixture, mixing until combined at low speed, about 1 minute. If the dough is very soft, refrigerate for 30 minutes before rolling.
- Roll Out the Cookies – Measure 1 leveled tablespoon of cookie dough and roll it into approximately 1"-sized balls. Roll the cookies in sugar and place 2" apart on the baking sheets.
- Bake – Bake until lightly browned, puffed, with some cracks on the surface, 8 to 10 minutes. Immediately press the unwrapped chocolate candies into the center of each cookie. The dough will crack more around the edges.
- Let Them Cool – Allow the cookies to cool for 2 minutes on the sheet pan, then transfer them to a wire rack.
Notes
- Storing: Place cookies in an airtight container for up to 5 days at room temperature. I do not recommend freezing, as the chocolate can bloom, causing the surface to turn white.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Soren Reynolds says
We made these with almond butter instead of peanut butter. They came out great!
Soren Reynolds says
I made these for the my team at work this week. They came out great! Pretty easy recipe to follow. I realized that I would not have enough for everyone after the first batch, so I quickly whipped up a second batch. These cookies look adorable and taste delicious!
I may have to make another batch. But this time I won’t share!
Jessica Gavin says
You are so kind to share the peanut butter kiss cookies! So happy to hear that you had success with the recipe. Happy holidays!
Sarah says
I love this recipe and the cookies are delicious! But I don’t understand why the butter is in ounces when it could’ve easily just said 8 tablespoons.
Kylie says
So yummy and super soft!
Susan says
Recipe sounds good, but I’m confused about the use of baking soda. I thought baking soda required the addition of an acid like lemon juice, buttermilk or vinegar.
Thank you
Jessica Gavin says
Great question! Brown sugar is slightly acidic, which will help activate the baking soda when cooked.
Makayla says
These cookies are amazing and I have made them several times! With that being said, a family member of mine is gluten free. Do you think I can replace the flour with King Aruthur Gluten Free Flour? Thanks so much!
Jessica Gavin says
Yes, you can definitely use gluten-free flour for the cookie recipe.
Colleen says
My daughter has a peanut allergy, but these are one of my favorite cookies from childhood. Do you know if I can successfully substitute sun butter for peanut butter. If yes, would it be the same amount of sunbutter as peanut butter?
Jessica Gavin says
I haven’t used sun butter, but if the consistency is similar to peanut butter spread, then I think you can five it a try. Please let me know how it turns out!
Catherine says
Can you give me the high altitude recipe? I’m in Mexico City – 7382 ft. Thanks!
Virginia says
This is the very best Peanut Butter Thumbprint recipe I have ever used. Thank you so much for sharing it.
Jessica Gavin says
You’re welcome Virginia!