Oh my gosh, you guys—Peanut Butter Kiss Cookies are my absolute weakness! That perfect combo of soft peanut butter cookie hugging a melty chocolate kiss? Pure magic. I’ve been making these since I was a kid helping my mom in the kitchen, and let me tell you, they never fail to disappear first at bake sales. The best part? They’re ridiculously easy—just mix, roll, bake, and pop that Hershey’s Kiss right in the center while they’re still warm. Trust me, that little chocolate surprise transforms basic peanut butter cookies into something extra special. My college roommate still begs me to make these every Time!
Ingredients for Peanut Butter Kiss Cookies
Here’s everything you’ll need to make these irresistible cookies:
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter (I swear by JIF brand)
- ½ cup unsalted butter (very soft room temperature – like, leave-it-out-for-2-hours soft)
- ⅓ cup granulated sugar (for the dough)
- ½ cup granulated sugar (for rolling – keep this separate!)
- ⅓ cup light brown sugar (packed firmly)
- 1 large egg (room temperature – cold eggs make the dough stiff)
- 2 teaspoons vanilla extract
- 28 Hershey’s Kiss candies (unwrapped and frozen – trust me on this)
Ingredient Notes & Substitutions
JIF peanut butter gives the perfect creamy texture, but any good-quality brand works in a pinch (just avoid the natural kind that separates). Those Hershey’s Kisses? Freeze them solid – it keeps them from turning into melted puddles when you press them into warm cookies. For dietary needs: almond butter works beautifully (though cookies spread more), and dairy-free butter substitutes fine. Just don’t skip chilling the dough – I learned that lesson the hard way with cookie pancakes!
How to Make Peanut Butter Kiss Cookies
Okay, let’s get to the fun part! Making these cookies is seriously simple, but a few key steps make all the difference between good cookies and “oh-my-gosh-give-me-the-whole-tin” cookies. Follow these steps and you’ll be a Peanut Butter Kiss Cookie pro in no time.
Step 1: Prepare the Dough
First, grab two bowls. In your medium one, whisk together the flour, baking soda, and salt – this is your dry team. In your big mixing bowl, beat the peanut butter, super-soft butter, that ⅓ cup of granulated sugar, and all the brown sugar until it’s smooth and dreamy. Then crack in the room-temp egg and vanilla, beating until it’s all one happy family. Now, slowly mix in your dry ingredients on low speed until *just* combined. Seriously, don’t overmix! Scrape down the sides of the bowl to make sure no pockets of flour are hiding.
Step 2: Chill and Shape
This is the hardest part: patience! Pop that bowl of dough in the fridge for at least an hour. I know, I know, it’s torture. But this chilling step is non-negotiable – it prevents your cookies from spreading into sad, flat pancakes in the oven. Once it’s firm, use a small cookie scoop or a tablespoon to roll the dough into balls. Then, roll each ball in that reserved ½ cup of granulated sugar until they’re perfectly coated and sparkly.
Step 3: Bake and Add Kisses
Preheat your oven to 350°F and let those sugar-coated dough balls hang out in the fridge on the baking sheet while it heats. Bake for 10-12 minutes – you’ll know they’re ready when the edges are lightly golden and the centers look just set. Now, act fast! The second they’re out of the oven, gently press a frozen Hershey’s Kiss right into the center of each warm cookie. Careful, the pan is hot! Let them cool on the baking sheet for 5 minutes before moving them. That’s it – you did it!
Tips for Perfect Peanut Butter Kiss Cookies
After years of making (and occasionally messing up) these cookies, I’ve got some foolproof tricks up my sleeve:
- Room temp is key – Cold butter and eggs make stiff dough that won’t cream properly. I leave mine out 2 hours before baking.
- Freeze those Kisses! – 30 minutes in the freezer keeps them from melting instantly when pressed into warm cookies.
- Parchment paper saves lives – No sticking, even cleanup, and it helps prevent over-browning.
- Underbake slightly – They’ll keep cooking on the hot tray. Pale golden edges = perfect soft centers.
- Chill between batches – Keep dough balls in the fridge while previous sheets bake to prevent spreading.
Trust me, these small steps make all the difference between good cookies and “holy cow” cookies! For more baking inspiration, check out our Pinterest board.
Storage & Reheating
These cookies disappear fast at my house, but if you somehow have leftovers (miracle!), store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer first, then stack in a freezer bag – they’ll keep beautifully for a month! When you’re ready to enjoy, just let them come to room temperature naturally. Microwaving is a no-go – it makes the chocolate weep and ruins that perfect texture. A few minutes on the counter brings back all that peanut butter goodness!
Peanut Butter Kiss Cookies FAQs
I get asked the same questions every time I make these cookies, so let’s tackle the big ones:
“Can I use crunchy peanut butter?” Absolutely! The cookies will have more texture and a slightly different look, but they’re just as delicious. I actually love the extra crunch – it reminds me of the peanut butter cookies at my favorite diner.
“Why freeze the Hershey’s Kisses?” Oh honey, I learned this one the hard way! Room-temperature Kisses turn into melted puddles the second they touch warm cookies. Freezing them keeps their perfect shape while still getting that gorgeous melt-in-your-mouth effect as they cool.
“Can I skip chilling the dough?” Don’t do it! I tried once when I was in a hurry, and ended up with PB cookie pancakes instead of perfect little domes. That hour in the fridge gives the butter time to firm up so your cookies hold their shape beautifully in the oven.
Nutritional Information
Just a quick note – these numbers are estimates since ingredients vary by brand! Each Peanut Butter Kiss Cookie comes out to about 120 calories, with 6g fat, 14g carbs, and 2g protein. Not bad for such a delicious little treat!
Alright, cookie lovers – it’s your turn now! Whip up a batch of these Peanut Butter Kiss Cookies and let me know how they turn out. Did your family go crazy for them like mine does? Any fun twists you tried? Drop your baking adventures (or disasters – we’ve all been there!) in the comments below. Can’t wait to hear your stories – and who knows, you might just inspire my next batch!
Print
Irresistible Peanut Butter Kiss Cookies Magic
- Total Time: 1 hour 27 minutes (including chilling)
- Yield: 28 cookies 1x
- Diet: Vegetarian
Description
Classic peanut butter cookies with a Hershey’s Kiss pressed into the center for a sweet surprise.
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter (JIF brand used)
- ½ cup unsalted butter (very soft room temperature)
- ⅓ cup + ½ cup granulated sugar (⅓ cup for the cookie dough and ½ cup for rolling the cookie dough balls in to coat)
- ⅓ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 28 Hershey’s Kiss candies (unwrapped and frozen)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the peanut butter, softened butter, ⅓ cup granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, then beat until fully incorporated.
- Mix in the dry ingredients on low speed until just combined. Scrape the bowl as needed.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Line baking sheets with parchment paper and set aside.
- Place the remaining ½ cup granulated sugar in a small bowl.
- Scoop and roll dough into balls, then coat in sugar. Place on baking sheets.
- Preheat oven to 350°F. Chill dough balls while the oven heats.
- Bake cookies for 10-12 minutes until edges are golden and centers are set.
- Press a frozen Hershey’s Kiss into each cookie immediately after baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Repeat until all cookies are baked and cooled.
Notes
- Use room temperature ingredients for even mixing.
- Chilling the dough prevents excessive spreading.
- Freeze Hershey’s Kisses to keep them from melting when pressed into warm cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg