Description
These Homemade Peanut Butter Kiss Cookies are soft, chewy, and bursting with rich peanut butter flavor, topped with a melty chocolate kiss for the perfect sweet finish. Quick to prepare and ideal for sharing, they combine classic cookie ingredients with a nostalgic twist that delights both kids and adults alike.
Ingredients
Scale
Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Topping
- 24 chocolate kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your dough is ready for baking.
- Cream the Butters and Sugars: In a large bowl, use a mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and stir until just combined to avoid overmixing that can toughen cookies.
- Shape Dough Balls: Roll the dough into small balls roughly 1 inch in diameter and place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly.
- Bake Cookies: Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden but the centers are still soft.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven and while they are still warm, press one chocolate kiss into the center of each cookie so it softens and melts slightly.
- Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, slightly underbake and let them cool fully on the baking sheet.
- You can substitute natural peanut butter, but expect a denser texture.
- Chilling the dough for 30 minutes before baking can help shape the cookies better and prevent spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
