There’s something about the smell of peanut butter mingling with warm chocolate that pulls you right into the kitchen. I remember the last time I made these peanut butter cookie kisses—my mind was halfway on the movie playing in the background, and I might have left the dough resting a little longer than planned. But honestly, that’s part of the charm. The cookies emerged with those delicate cracks around the edges, perfect little homes for the Hershey’s Kisses nestled on top. The way the chocolate softens just enough while the cookie stays tender is a tiny moment of magic I never get tired of.
Why You’ll Love It:
– The texture hits that soft-and-chewy balance effortlessly, but it’s not a fancy recipe—simple is the point here.
– Peanut butter lovers will appreciate the rich, nutty depth without any fuss.
– The single chocolate kiss adds a nostalgic touch without overpowering the cookie.
– These cookies come together quickly, so they’re great for last-minute cravings or unexpected guests.
– They don’t require a ton of equipment or tricky steps, which is a relief when your attention is split.
If you’re hesitant about juggling too many ingredients or complicated steps, this recipe keeps it straightforward enough to feel doable. Plus, the cookies store well, so you can enjoy them beyond the first batch without worrying about freshness.
PrintPeanut Butter Cookie Kisses
Delight in these soft and chewy peanut butter cookie kisses topped with a classic Hershey’s Kiss chocolate. Perfect for peanut butter lovers and holiday treats!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
24 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the peanut butter, granulated sugar, egg, and baking soda. Mix until smooth and well combined.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Bake for 8-10 minutes until the edges are set but the centers are still soft.
Immediately press one Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen Notes: I usually bake these on a simple baking sheet lined with parchment—no fancy pans needed. When serving, they’re wonderful with a glass of cold milk or even paired with a cup of coffee in the afternoon. Sometimes, I add a sprinkle of flaky sea salt on top before baking, which gives an unexpected but nice contrast to the sweetness. If you want to switch it up, trying chunky peanut butter could add a bit of crunch, though I haven’t tested it fully. Also, pressing the chocolate kiss in while the cookie is still warm is key, but if you wait too long, it doesn’t melt quite the same, so try to time that part right.
FAQ:
Q: Can I use natural peanut butter?
A: I’ve tried it, and it can work, but the dough might be a bit drier, so you might have to adjust slightly.
Q: What if I don’t have Hershey’s Kisses?
A: Small chocolate pieces or mini peanut butter cups can be fun substitutes, though the shape will change.
Q: How do I store leftovers?
A: Keep them in an airtight container at room temp for a few days or freeze if you want to save them longer.
Ready to bake and share? These cookies are waiting to be your next cozy treat. Don’t hesitate—grab your mixing bowl and let’s get started.