Peanut Butter Kiss Cookies

5 from 19 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 194kcal

Author: Heather Perine

Ingredients

1 ½ 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 375°F (190°C). 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. 1 ½ cups (180 g) all purpose flour ½ teaspoon salt ½ teaspoon baking soda
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). ¼ cup (50 g) granulated white sugar ¾ cup (160 g) packed light brown sugar 8 tbsp (1/2 cup, 113 g) unsalted butter
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. 1 large egg 1 cup (270 g) smooth peanut butter 1 teaspoon pure vanilla extract
Add dry ingredients. Beat in the dry ingredients on low speed 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. 24 chocolate kiss candies

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.

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