• Lauren Humphreys

Peanut Butter Kiss Cookies


Peanut butter and chocolate are a classic pairing! Around the holidays, a family-favorite of ours are peanut butter kiss cookies. However, these are certainly good year-round! Chocolate stars can be subbed in place of the chocolate kisses.

One key trick to these cookies is to make them small, so the cookie to chocolate ratio is correct. Also, the chocolate kisses or stars should be placed immediately after the cookies come out of the oven. If you bake the chocolate on the cookies, the cookies will not have their iconic crinkled look and the chocolate will not taste as good as it should. Additionally, do not skip the step to roll your cookie dough balls in sugar before baking. The sugar adds the perfect texture and sheen.

This recipe uses the same peanut butter cookie base that I posted recently. For convenience, it is also listed below!


Peanut Butter Kiss Cookies


½ cup creamy peanut butter

½ cup (1 stick) butter, softened

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1 ¾ cups all-purpose flour

¾ tsp baking soda

½ tsp salt

2 Tbsp sugar, for rolling

1 package chocolate kisses or stars


Preheat the oven to 350°F. Recommend lining cookie sheets with parchment paper.

In a large mixing bowl, cream together the peanut butter, butter, and sugar, and brown sugar with an electric mixer. Beat in egg and vanilla, and mix until mixture is smooth. In a separate bowl, combine the flour, baking soda, and salt.  Stir flour mixture into the butter mixture, and mix just until combined.


Scoop dough and roll into ¾-inch balls. Coat each ball in sugar and place on a baking sheet. Gently make a small indent in the center of each cookie dough ball (see photo below). Bake the cookies for about 8-10 minutes or until golden brown. Immediately after baking, gently place one chocolate kiss into the center of each cookie. Carefully transfer baked cookies, and let cool on a cooling rack.



 
 
 
 

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