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Peanut Butter Kiss Cookies

A plate of freshly baked peanut butter kiss cookies topped with chocolate Hershey's Kisses, with a glass of milk in the background.
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Peanut Butter Kiss Cookies are soft, chewy cookies made with creamy peanut butter and topped with a sweet chocolate kiss. Perfect for holiday baking or anytime you crave a nostalgic treat.

Ingredients

Scale
  • ¾ cup creamy peanut butter (188g)
  • ½ cup unsalted butter, softened (113g)
  • ½ cup granulated sugar, plus more for rolling (100g)
  • ½ cup packed light brown sugar (110g)
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (180g)
  • ½ teaspoon baking soda
  • 36 Hershey’s chocolate kisses, unwrapped

Instructions

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl or stand mixer, cream together peanut butter, butter, granulated sugar, brown sugar, and salt until light and fluffy.
  3. Add the egg and vanilla extract; beat until well combined, scraping the bowl as needed.
  4. Mix in the flour and baking soda until just combined.
  5. Using a small cookie scoop, shape dough into 1-inch balls and roll in additional granulated sugar.
  6. Place dough balls 2 inches apart on prepared baking sheets.
  7. Bake for 8–10 minutes or until puffed and slightly cracked.
  8. Immediately press one Hershey’s Kiss into the center of each cookie.
  9. Let cookies cool on the baking sheet until chocolate is set.

Notes

  • Use creamy, no-stir peanut butter for best texture.
  • Measure flour accurately to avoid dry cookies—use a scale if possible.
  • Freeze chocolate kisses before baking to prevent melting.
  • Dough and baked cookies are freezer-friendly.
  • Room temperature eggs blend better into dough.

Nutrition

Find it online: https://recipeeasily.com/peanut-butter-kiss-cookies-recipe/