It’s the most wonderful time of the year to make peanut butter kiss cookies! These peanut butter cookies are rolled in sugar, and topped with a chocolate kiss.
Favorite Peanut Butter Kiss Cookies
Holiday baking is in full swing, and we’re so excited about these perfect peanut butter kiss cookies! They’re perfectly chewy with just the right amount of chocolate from a Hershey’s kiss on the top.
Why you’ll love ’em!
Classic holiday cookie recipe!
Option to make dough ahead of time, and freeze for later.
Use whatever variety of Hershey’s kisses you prefer! These cookies would be amazing with peppermint, dark chocolate or white chocolate kisses.
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter softened
- Light brown sugar
- Vanilla extract
- All-natural drippy peanut butter
- Granulated sugar
- Hershey’s Kisses
- Drizzled white chocolate almond bark
Recommended Kitchen Tools
How to Make Peanut Butter Kiss Cookies
Preheat & prep
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Combine Dry Ingredients
Add the flour, baking soda and salt to a bowl and whisk together until combined. Set aside.
Combine wet ingredients
Add the butter, brown sugar, and vanilla extract to a mixing bowl of a stand mixer and mix on medium/high speed until light and fluffy.
Add the peanut butter to the bowl and mix until combined and then crack the egg into the bowl and mix until the egg is just combined.
Add dry to wet ingredients
Slowly add the dry ingredients to the wet ingredients and mix until the dry ingredients are completely combined, then add the milk and mix again.
Roll cookie dough balls
Place the granulated sugar into a separate bowl and then use a tablespoon or tablespoon cookie scoop to scoop out a cookie dough ball into your hands.
Roll the cookie dough between your hands until it forms a ball. Then, roll the cookie dough ball into the granulated sugar until coated and place it on the lined baking sheet.
Place the baking sheet into the oven and bake the cookies for 9-11 minutes or until the tops of the cookies begin to crack.
Remove the baking sheet from the oven and let the cookies rest for 1 minute and then carefully place a chocolate kiss into the middle of each cookie. Use a spatula to carefully remove each cookie and place it on a cooling rack.
Feel free to drizzle the peanut butter kiss cookies with melted white chocolate almond bark.
Let the cookies cool completely before eating or storing them in an airtight container.
Drippy peanut butter vs. non-drippy: If you use peanut butter that is similar to the original Skippy or Jiff, then start with 1 cup of peanut butter and go up from there. You will likely need less peanut butter than if you are using drippy peanut butter.
Don’t skip the milk: The milk is added to hydrate the flour so that the cookies don’t fall apart after baking.
Choose your favorite Hershey’s kiss: Feel free to use dark chocolate, milk chocolate, mint chocolate kisses or whatever variety you prefer!
Skip the sugar rolling if you’d like: Rolling the cookie dough ball in granulated sugar is a traditional step when making a peanut butter blossom, feel free to skip it if you don’t want added sugar.
Let cookies cool completely. Then, transfer them into an airtight container or gallon-size bag and store in a cool, dark place for up to 5 days.
Can I freeze peanut butter kiss cookies?
You have two options when it comes to freezing this cookie recipe.
Dough > Wrap dough in plastic wrap and then place in a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
Cookies > Let cookies cool completely and then transfer into a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.