Sometimes the simplest treats carry the most memories. These Peanut Butter Hershey Kiss Cookies have a way of whisking you back to those cozy moments when the kitchen smelled like something sweet and warm. The kind of afternoons where the sun was just dipping, and you’d sneak a cookie before dinner without anyone noticing. The soft peanut butter dough gives way under your teeth, just as the chocolate kiss melts, sending a little burst of sweet that balances perfectly with that salty peanut butter hug. I don’t remember exactly how many times my fingers got sticky trying to unwrap those little kisses while the cookies baked, but it was worth every crumb.
It’s a bit of a nostalgic ritual to press the chocolate into the warm cookie straight from the oven — sometimes I’m a bit slow and the chocolate doesn’t melt quite as much as I’d hoped, but that’s part of the charm. There’s something about that imperfect melting that makes each cookie feel handmade and personal.
Why You’ll Love It
- The combination of salty peanut butter and sweet chocolate hits all the right spots, but it’s simple — and that’s kind of the point.
- Soft and chewy texture that makes these cookies easy to bite into, even for those who don’t like overly crunchy treats.
- A quick 25-minute total time from start to finish means you can satisfy your sweet tooth almost immediately.
- Perfect size to share or to keep for yourself, though I usually find it hard to stop at just one.
If you’re ever worried about the cookies sticking or spreading too much, don’t be — they bake up nicely with just a slight golden edge, keeping that chewy center intact.
PrintPeanut Butter Hershey Kiss Cookies
Classic peanut butter cookies topped with a Hershey’s Kiss chocolate candy. These cookies are soft, chewy, and have the perfect balance of salty peanut butter and sweet chocolate.
- 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 large mixing bowl, combine the peanut butter, granulated sugar, egg, and baking soda. Stir until the mixture is smooth and well combined.
Roll the dough into 24 equal-sized balls, about 1 inch in diameter, and place them evenly spaced on the prepared baking sheet.
Use a fork to gently flatten each dough ball, creating a crisscross pattern on the top.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the cookies are lightly golden.
Remove the baking sheet from the oven and immediately press one Hershey’s Kiss into the center of each cookie.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies don’t require any fancy tools — just your regular baking sheet and maybe a fork to make that classic crisscross pattern. For serving, they’re delightful with a cold glass of milk, but I’ve also enjoyed them alongside a cup of coffee when I needed a little afternoon pick-me-up. If you want to switch things up, you might try swapping the Hershey’s Kisses for peanut butter cups or even a small dollop of your favorite jam, though I haven’t tested those variations extensively.
Sometimes I’ve added a sprinkle of flaky sea salt on top before baking, which adds a nice contrast, but again, that’s just a personal touch I like to experiment with.
FAQ
Can I use crunchy peanut butter? You could, though the texture will be a bit different — I usually prefer creamy for that smooth chew.
How do I store these cookies? They keep well in an airtight container at room temperature for several days, and they freeze beautifully if you want to keep them longer.
What if I don’t have Hershey’s Kisses? Any small chocolate piece works, but the iconic kiss shape just makes the cookie feel a bit more special.
Ready to bring a little sweetness and nostalgia into your kitchen? Give these Peanut Butter Hershey Kiss Cookies a try — you might just find yourself baking them again and again.