When the afternoon slump hits and you’re daydreaming about something sweet, these Peanut Butter Hershey Kiss Cookies step in like a comforting hug. There’s something about the warm, nutty aroma filling the kitchen as they bake that pulls you right out of the haze and into a cozy moment worth savoring.
I remember the last time I baked these—my mind was drifting somewhere between work emails and the sound of the timer ticking. I didn’t realize my hands were covered in sticky peanut butter dough until I caught a glimpse in the oven window. The cookies puffed up just enough, and when I pressed a chocolate Kiss into the center, it began to soften in the heat, creating this perfect little pool of melty goodness. I couldn’t resist sneaking one before they cooled completely, and yep, it was a little messy, but totally worth it.
These cookies aren’t just a quick fix; they’re the kind of treat that brings a bit of warmth and nostalgia to any day. They’re soft, chewy, and have that ideal balance of salty peanut butter and sweet chocolate that feels like a mini celebration in every bite.
- Soft, chewy texture that melts in your mouth
- Sweet and salty combination that hits just right
- Simple ingredients and quick prep — it’s simple — and that’s kind of the point
- Perfect for sharing or keeping all to yourself (no judgment here)
- A nostalgic nod to classic favorites but with a fresh, homemade twist
If you’re worried about them spreading too much or turning out too crunchy, don’t sweat it. These cookies have a forgiving nature, forgiving enough that even if you’re a little off in your measurements, they’ll still come out delicious.
PrintPeanut Butter Hershey Kiss Cookies
Classic peanut butter cookies topped with a Hershey’s Kiss for a perfect sweet and salty treat. These cookies are soft, chewy, and easy to make, perfect for any occasion.
- 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, mix together the peanut butter, granulated sugar, egg, and baking soda until well combined.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Flatten each ball slightly with the palm of your hand or the bottom of a glass.
Bake for 8-10 minutes, or until the edges are lightly golden.
Remove the cookies 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 before transferring them to a wire rack to cool completely.
Kitchen Notes: I usually bake these on a simple parchment-lined sheet—nothing fancy needed. They’re great right out of the oven, but I’ve also found they pair wonderfully with a cold glass of milk or even a cup of coffee if you need a little afternoon pick-me-up. Sometimes I swap the granulated sugar for a mix of brown sugar just to add a tiny bit of extra chewiness, but honestly, either way works fine. If you’re feeling adventurous, tossing in a handful of chopped peanuts or a sprinkle of flaky sea salt before baking can add a nice texture twist, though I haven’t tested all of these variations extensively.
FAQ: How long do these keep? They stay fresh at room temperature for about five days if stored in an airtight container. Can you freeze them? Yes, freezing works well for up to three months—just thaw before enjoying. What if I don’t have Hershey’s Kisses? You could try using mini chocolate chips or even a small piece of your favorite chocolate bar pressed in after baking.
Give these a try the next time you’re craving a little homemade comfort. Scroll, save, bake, and enjoy the simple joy they bring.