Description
Delight in these classic Homemade Peanut Butter Kiss Cookies that combine creamy peanut butter with soft, chewy texture and a sweet chocolate Hershey’s Kiss on top. Perfect for holiday treats or any time you crave a nostalgic, satisfying dessert.
Ingredients
Scale
Cookies
- 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 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- about 36 Hershey’s Kisses (unwrapped)
- additional granulated sugar for rolling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture and continue mixing until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring carefully until a soft cookie dough forms without overmixing.
- Shape and Roll: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in additional granulated sugar to give a sweet, slightly crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-rolled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 8–10 minutes or until they are lightly golden around the edges but still soft in the center.
- Add Hershey’s Kiss: Immediately upon removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each warm cookie, allowing it to soften slightly without melting completely.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Unwrap the Hershey’s Kisses before baking so they are ready to press into each warm cookie promptly.
- You can freeze the baked cookies for up to 2 months; thaw before serving to enjoy freshness.
