Peanut Butter Hershey Chocolate Kiss Cookies
Peanut butter chocolate kiss cookies are an easy, and classic Christmas cookie to add to your cookie platter. Soft, chewy peanut butter cookie gets a Hershey's chooclate kiss press into the center after they are baked.
Servings: 24 cookies
Calories: 194kcal
Ingredients
- 1 1/2 cups (180 g) all purpose flour spooned and leveled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup (50 g) granulated white sugar (plus additional sugar to roll cookies in)
- ¾ cup (160 g) packed light brown sugar
- 8 tbsp (1/2 cup, 113 g) unsalted butter softened to room temperature
- 1 large egg room temperature
- 1 cup (270 g) smooth peanut butter
- 1 teaspoon pure vanilla extract
- 24 chocolate kiss candies
Instructions
- Preheat and prepare cookie sheets. Preheat oven to 375oF degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix together dry ingredients. In a small mixing bowl, stir together the flour, baking soda, and salt until evenly combined.
- Cream butter and sugar. In the bowl of your stand mixer or a large mixing bowl with an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add remaining wet ingredients. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy.
- Add dry ingredients. Stir in the dry ingredients until just mixed in. Do not overmix.
- Shape cookies. Roll dough into 1 inch balls and then roll in sugar.
- Bake and cool cookies. Bake for 10-12 minutes until edges are set and bottoms are golden brown. Remove from the oven immediately press a Hershey kiss right into the center of the cookie. Allow to cool for about 5 minutes then transfer to a wire rack.
Video
Notes
- Make ahead/storage: Baked cookies will keep at room temperature for up to 2 days (they may keep longer but I think they are best enjoyed within a few days. You can make the dough and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag.
- Freezing: You can freeze the dough and/or cookies. Freeze baked cookies for up to 3 months, just thaw at room temperature. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. Read here on How To Freeze Cookie Dough.
Nutrition
Calories: 194kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 130mg | Potassium: 94mg | Fiber: 1g | Sugar: 12g | Vitamin A: 127IU | Calcium: 23mg | Iron: 1mg