Easy Peanut Butter Kiss Cookies
Indulge in the timeless charm of these Easy Peanut Butter Kiss Cookies—soft, chewy peanut butter cookies crowned with a perfectly placed Hershey’s Kiss. This classic recipe combines pantry staples like creamy peanut butter, brown sugar, and vanilla for irresistibly rich and nutty flavors, while a light sugar coating adds just the right amount of sparkle and crunch. Ready in just 25 minutes, these cookies are perfect for holiday baking, gifting, or satisfying your sweet tooth any time of year. With their signature cracked edges and melt-in-your-mouth texture, these crowd-pleasing treats are as delightful to make as they are to eat.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 24 pieces Hershey's Kisses (unwrapped)
- 0.25 cups Additional sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully combined.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing until just combined. Do not overmix.
Scoop tablespoons of dough and roll them into balls. Then roll each ball in the additional sugar to coat evenly.
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
Remove the baking sheets from the oven and immediately press a Hershey's Kiss into the center of each cookie, gently but firmly. The cookie will crack slightly around the edges. This is normal.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 524.7 g | 191% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 343.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 360 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
