Description
Homemade Peanut Butter Kiss Cookies are classic soft and chewy peanut butter cookies topped with a rich chocolate Hershey’s Kiss. They’re a nostalgic and crowd-pleasing treat, perfect for holidays or everyday baking.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Granulated sugar for rolling
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Roll dough into 1-inch balls, then roll in granulated sugar to coat.
- Place dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 8–10 minutes or until edges are set and bottoms are lightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to press the Kiss into the cookie right after baking so it sticks well.
- Store in an airtight container at room temperature for up to 5 days.
- Try with mini peanut butter cups or dark chocolate kisses for a twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg