Peanut Butter Kiss Cookies are soft and chewy and topped with a chocolate kiss. They're perfect for chocolate and peanut butter lovers!
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This post was originally published in December 2018 and has been updated.
Peanut Butter Kiss Cookies - also called Peanut Butter Blossoms - are very popular during the holidays. But, honestly, there's no reason not to enjoy these cookies all year long. Chocolate and peanut butter is a winning combination 365 days a year!
For more chocolate and peanut butter treats, try White chocolate peanut butter cups and Reese's Pieces peanut butter cookies.
Why you will love this recipe
- Classic peanut butter and chocolate is a winning combination.
- Soft and chewy texture - perfect for dunking in a glass of milk.
- Easy to make dough. Roll in different colored sugars for any season.
- Freezer-friendly dough. When ready to bake, thaw, roll in sugar, and bake!
Ingredients
This cookie dough comes together with standard pantry staples.
- Eggs - An extra egg yolk contributes to the chewy texture.
- Peanut butter - Creamy peanut butter is best in this recipe.
- Vanilla extract - Always use pure extracts, not imitation, for the best flavor.
- Hershey Kisses - Milk chocolate is the most traditional, but dark chocolate is equally delicious.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Unwrap the chocolate kisses and place them in the freezer. (See tips below)
- In a mixing bowl, combine the flour, baking soda, and salt. Whisk together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar. Blend until light and creamy, about 2 minutes.
- Add the egg, egg yolk, milk, and vanilla extract. Mix until light and creamy, approx. 2 minutes.
- Slowly add the flour mixture and mix until just combined. Don't overmix - this can cause the dough to become tough.
- Chill for 30 minutes.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Using a tablespoon-sized cookie scoop, portion the dough into balls and roll in granulated sugar. Place 2 inches apart on the prepared pan. Flatten the dough slightly.
- Bake for 8-9 minutes or until just set. The middle will look slightly underdone.
- Cool for 1 minute. Then press a chocolate kiss into the center of each cookie. Cool completely until the chocolate is firm. Store in an airtight container.
Expert Tips
- Use room temperature ingredients. Butter and eggs will incorporate more fully and smoothly when brought to room temperature first.
- Don't overmix. When adding the dry ingredients, mix until just combined. Overmixing the flour will create a tough cookie.
- Chill the dough. This helps to prevent the cookies from spreading during baking. It also allows the flavors to blend and enhance.
- Line baking sheets with parchment paper. This prevents the cookies from sticking and allows for easy clean-up. Silicone baking mats can also be used.
- Freeze the chocolate kisses while you make the cookie dough. This helps them keep their shape and prevents them from getting too soft when placed on warm cookies.
- Customize for any season by rolling the cookie dough in different colored sugars or sprinkles.
Recipe FAQs
Over-baking or adding too much flour will cause cookies to be dry. Use the spoon, scoop, and level method to properly measure the flour. Bake the cookies until lightly brown around the edges. The middle will look slightly underdone.
These cookies will last 4-5 days stored in an airtight container at room temperature.
The cookie dough can be chilled for up to 72 hours before baking. The dough also freezes well. Scoop the dough into balls and place on a parchment-lined sheet pan. Freeze until firm. Then transfer the dough balls to a freezer-safe zipper-top bag. Store in the freezer for up to 2 months. To bake: thaw at room temperature. Roll the dough in sugar and bake according to the recipe directions.
These cookies are a must-bake for the chocolate and peanut butter lovers in all of us! These are always at the top of my holiday baking list... but you can enjoy these cookies all year.
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📖 Recipe Card
Best Peanut Butter Kiss Cookies
Save this recipe!
We'll email this post to you, so you can come back to it later!
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Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- ½ cup unsalted butter (room temperature)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 30 chocolate kisses
- granulated or colored sugar for rolling
Instructions
- Unwrap the chocolate kisses and place in the freezer while making the dough.
- In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Whisk together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, and peanut butter until smooth and creamy, about 2 minutes.
- Add the egg, egg yolk, vanilla, and milk and mix until light and creamy, approx. 2 minutes.
- Add the flour mixture and mix until just combined. Chill the dough for at least 30 minutes.
- Preheat the oven to 375℉. Line a sheet pan with parchment paper. Set aside.
- Using a 1-tablespoon sized cookie scoop, form the dough into balls and roll in granulated sugar. Place 2 inches apart on the prepared baking sheet. Flatten the dough slightly.
- Bake 8-9 minutes until just set. The middle will look slightly underdone. Allow to cool for 1 minute. Press a chocolate kiss into the center of each cookie.
- Cool cookies until chocolate kiss is firm. Store in an airtight container for 4-5 days.
Notes
- Over baking or adding too much flour will cause cookies to be dry. Make sure to properly measure the flour using the spoon, scoop, and level method. Bake the cookies until just lightly brown around the edges. The middle will look slightly underdone.
- The cookie dough can be made and chilled as much as 72 hours before baking. The dough also freezes well. Scoop the dough into balls and place on a parchment-lined sheet pan. Freeze until firm. Then transfer the dough balls to a freezer-safe zipper-top bag. Store in the freezer for up to 2 months. To bake: thaw at room temperature. Roll the dough in sugar and bake according to the recipe directions.
- Use room temperature ingredients. Butter and eggs will incorporate more fully and smoothly when brought to room temperature first.
- Don't overmix. When adding the dry ingredients, mix until just combined. Overmixing the flour will create a tough cookie.
- Chill the dough. This helps to prevent the cookies from spreading during baking. It also allows the flavors to blend and enhance.
- Line baking sheets with parchment paper. This prevents the cookies from sticking and allows for easy clean-up. Silicone baking mats can also be used.
- Freeze the chocolate kisses while you make the cookie dough. This helps them keep their shape and prevents them from getting too soft when placed on the warm cookies.
- Customize for any season by rolling the cookie dough in different colored sugars or sprinkles.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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