Go Back
+ servings
Print Recipe
5 from 8 votes

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 194kcal


  • 2 cups (240 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


  • 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.


  • 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 timeRead here on How To Freeze Cookie Dough.


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