Easy Peanut Butter Kiss Cookies
My easy peanut butter kiss cookies are made with creamy peanut butter and topped with a Hershey kiss! They are perfect for Christmas cookie exchanges and have that nostalgic flavor you remember!
Ingredients
- 8 tablespoons butter softened (one stick)
- ½ cup creamy peanut butter
- 1 cup light brown sugar lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup granulated sugar
- 34 Hershey kisses milk, dark chocolate, or other variety
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Add the butter and peanut butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fully combined.
- Next, add the brown sugar and mix until light and fluffy, about 2 minutes.
- Add the egg and vanilla and mix to combine. Scrape down the sides of the bowl as needed.
- Add the flour and baking soda and mix just until the dough comes together. Make sure not to overmix!
- Scoop out 1 tablespoon-sized portions and roll them in granulated sugar. Place them on the parchment-lined baking sheets, making sure that they are at least 2” apart.
- Bake them for 11 minutes, or just until the edges are set and golden brown.
- Remove the cookies from the oven and press a Hershey kiss into the top of each cookie.
- Allow the cookies to cool completely, transferring to an airtight container.
Notes
- For dough that’s easy to work with, make sure the butter and egg are fully at room temperature before mixing.
- The trick for cookies that hold their shape is to measure the flour carefully and avoid packing it into the cup.
- Space the cookies out 2 inches apart on the baking sheet so they don’t touch as they spread slightly in the oven.
- For the best texture, bake the cookies until the edges are just set, and the centers still look soft.
- Chilling the kisses in the fridge or freezer for about 10 minutes helps prevent them from melting when you press them into the warm cookies.
- Unwrap all the kisses while the cookies are baking, so they’re ready as soon as the cookies come out of the oven.
- Store the cookies in an airtight container on the counter for up to 5 days.
Nutrition
Serving: 1Calories: 121kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 77mgPotassium: 39mgFiber: 0.4gSugar: 11gVitamin A: 89IUCalcium: 19mgIron: 0.4mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!