Peanut Butter Kiss Cookies
There’s something magical about cookies that combine the rich, nutty flavor of peanut butter with the sweet, chocolatey goodness of a Hershey’s Kiss. Peanut Butter Kiss Cookies are not only a delicious treat, but they also evoke nostalgic memories of childhood baking sessions. Whether you’re making them for a special occasion or simply to satisfy a sweet tooth, these cookies are sure to become a favorite in your home. Their soft, chewy texture paired with the melty chocolate center creates an indulgent experience that’s hard to resist.
Why This Recipe is a Keeper
Peanut Butter Kiss Cookies are the perfect blend of simplicity and flavor. With just a handful of ingredients, you can whip up a batch that will impress family and friends. The balance of sweet and salty, combined with the creamy texture of peanut butter, makes each bite a delightful experience. Plus, they are quick to prepare, making them an ideal choice for last-minute gatherings or a cozy night in. In addition to their taste, these cookies are incredibly versatile; feel free to experiment with different types of chocolate or add in your favorite nuts for an extra crunch.
Shopping List
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1 cup white granulated sugar, plus extra for rolling
- 1 egg
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 24 Hershey Kisses, unwrapped
Before You Start: Equipment
- Mixing bowl: A large bowl for combining ingredients.
- Electric mixer: For beating the butter and sugars until fluffy.
- Baking sheet: To place your cookies on for baking.
- Parchment paper: Optional, but it helps with easy cleanup and prevents sticking.
- Cookie scoop or spoon: For portioning out the cookie dough.
- Cooling rack: To allow cookies to cool completely.
Directions: Peanut Butter Kiss Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened salted butter, brown sugar, and white granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add Egg and Peanut Butter
Add the egg, creamy peanut butter, and vanilla extract to the bowl. Continue mixing until all ingredients are well combined and smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Shape the Cookies
Using a cookie scoop or a tablespoon, scoop out portions of dough and roll them into balls. Roll each ball in extra granulated sugar before placing them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 6: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Step 7: Add the Hershey Kisses
Remove the cookies from the oven and immediately press a Hershey Kiss into the center of each cookie. Let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Dairy-Free/Gluten-Free Swaps
- For dairy-free: Substitute the salted butter with vegan butter or coconut oil.
- For gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Recipe Notes & Chef’s Commentary
- Be sure to use creamy peanut butter for the best texture; crunchy varieties can alter the consistency of the dough.
- Feel free to experiment with different types of chocolate candies if you’re not a fan of Hershey Kisses.
- If you want a stronger peanut butter flavor, you can increase the peanut butter slightly, but make sure to balance it with a bit more flour to maintain the cookie structure.
- These cookies can be frozen before or after baking; just make sure to store them in an airtight container.
Meal Prep & Storage Notes
Once your Peanut Butter Kiss Cookies are baked and cooled, they can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. They will stay good for up to three months in the freezer.
Quick Q&A
Can I use crunchy peanut butter instead of creamy?
Yes, but be aware that it will change the texture of the cookies slightly. Crunchy peanut butter will add bits of peanuts throughout, which can be a delightful texture variation!
How can I make these cookies more chocolatey?
You can add chocolate chips to the dough before baking or drizzle melted chocolate over the cookies after they cool for an extra chocolatey touch.
What should I do if my dough is too sticky?
If your dough feels too sticky to roll, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and keep it in the fridge for up to 3 days or freeze it for up to 3 months. Just allow it to soften a bit before rolling and baking.
Time to Try It
There’s no time like the present to dive into the world of baking these Peanut Butter Kiss Cookies! Gather your ingredients, preheat that oven, and get ready to fill your kitchen with the irresistible aroma of freshly baked cookies. Whether you’re baking them for yourself or to share with loved ones, these cookies are guaranteed to bring smiles and satisfaction. Enjoy the delightful combination of peanut butter and chocolate, and remember, the best part is the joy of sharing these treats with others. Happy baking!
Peanut Butter Kiss Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened salted butter, brown sugar, and white granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg, creamy peanut butter, and vanilla extract. Mix until smooth and combined.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Scoop out portions of dough, roll into balls, and roll each in extra granulated sugar. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Remove from oven and immediately press a Hershey Kiss into the center of each cookie. Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Use creamy peanut butter for the best texture; crunchy can alter the dough consistency.
- Experiment with other types of chocolate candies if you prefer.
- To enhance peanut butter flavor, increase the amount slightly but add more flour to maintain structure.
- These cookies can be frozen; store in an airtight container.
