Peanut Butter Kiss Cookies
Soft peanut butter cookies rolled in sugar and topped with a classic Hershey’s Kiss make these Peanut Butter Kiss Cookies a timeless favorite. Buttery, nutty, and perfectly sweet, they’re the kind of homemade cookie that disappears from the tray faster than you can bake the next batch.
Sometimes the classics become classics for a reason. These cookies deliver everything people love about peanut butter cookies while adding the iconic chocolate kiss that makes them instantly recognizable. They’re simple, nostalgic, and always welcome on a dessert table.
Why This Recipe Works
- Soft peanut butter cookie centers.
- Light sugar coating adds texture.
- Hershey’s Kisses provide the perfect chocolate finish.
- Easy ingredients and simple preparation.
- Great for holidays, gifting, and everyday baking.
Flavor Notes
The peanut butter provides rich nutty flavor while the sugar coating creates a subtle crunch around the edges.
The Hershey’s Kiss melts slightly into the cookie after baking, creating the perfect chocolate-to-cookie ratio in every bite.
Serving Suggestions
Serve with:
- Cold milk
- Coffee
- Hot chocolate
- Holiday dessert trays
- Cookie gift boxes
Perfect for holidays, bake sales, parties, and family gatherings.
Special Technique
Press the Hershey’s Kisses into the cookies immediately after baking while the cookies are still warm.
The residual heat helps secure the chocolate without completely melting it.
Storage + Reheating
Store in an airtight container for up to 5 days.
Cookies may also be frozen for up to 3 months.
Frequently Asked Questions
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter adds extra texture.
Q: Can I use different Hershey’s Kiss flavors?
A: Absolutely. Seasonal varieties work great.
Q: Why add the Kiss after baking?
A: Adding it afterward keeps the chocolate from melting completely during baking.
Q: Can I make the dough ahead of time?
A: Yes. Dough can be refrigerated for up to 48 hours before baking.
Peanut Butter Kiss Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 16 Hershey’s Kisses unwrapped
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Sheet pans
- Parchment paper
- Cookie scoop
Method
- Preheat oven to 350°F.
- Line baking sheets with parchment paper.
- Cream butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add egg and vanilla extract.
- Mix in flour, baking soda, and salt.
- Roll dough into balls.
- Roll each dough ball in granulated sugar.
- Place on prepared baking sheets.
- Bake for 8–10 minutes.
- Remove from oven.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Allow cookies to cool completely before serving.
