Description
Delight in these classic Chocolate Kiss Cookies, featuring a perfect blend of creamy peanut butter dough rolled in sugar and topped with a signature chocolate kiss. These soft, chewy cookies are easy to make and ideal for holiday gatherings or any sweet craving.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk
Topping
- About 36 chocolate kiss candies, unwrapped
- Extra granulated sugar for rolling
Instructions
- Preheat and prepare baking sheets. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream the wet ingredients. In a large mixing bowl, beat together softened butter, granulated sugar, light brown sugar, and peanut butter until the mixture is smooth and fluffy, ensuring a well-blended base for the cookies.
- Add egg, vanilla, and milk. Incorporate the egg, vanilla extract, and milk into the creamed mixture, stirring until fully combined for a smooth batter.
- Combine dry ingredients. In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Mix dry and wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overmixing, which helps maintain tenderness.
- Shape dough balls. Scoop the dough by rounded tablespoons, then roll each into balls. Roll each ball in granulated sugar to add a sweet, crunchy exterior.
- Arrange and bake. Place the sugar-coated dough balls about 2 inches apart on the lined baking sheets. Bake in the preheated oven for 8 to 10 minutes until cookies are lightly golden around the edges and just set.
- Add chocolate kisses. Remove the cookies from the oven and immediately press one unwrapped chocolate kiss candy into the center of each warm cookie to gently soften the candy slightly.
- Cool cookies. Allow cookies to cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- If the dough feels too soft and difficult to roll, chill it in the refrigerator for 30 minutes before shaping to make handling easier.
- To accommodate nut allergies, substitute peanut butter with almond butter or sunflower seed butter without compromising flavor.
