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I love to make Peanut Butter Kisses during the Christmas holidays–or anytime really! Chewy cookies coated in sparkling sugar and topped with a bite of Hershey’s chocolate. Yum!
Who doesn’t like peanut butter cookies with little spots of Hershey’s kisses in them? You may recognize these cookies as Peanut Butter Blossoms. They make great additions to a Christmas Cookie Tray or for food gifts.
Plus, they freeze well, too. So you can make them ahead, and then store them for later gift-giving or use. I like to place them in zippered freezer bags with the air squeezed out. And then I will place them in a cardboard box with other cookies for safe keeping in the freezer.
This recipe uses a cup of butter for the dough. Now, I must admit that sometimes I may be low on butter (or simply am trying to conserve it because of how expensive it has gotten). If you find yourself in this same place, you may use this Peanut Butter Cookie recipe, which uses all shortening. Both recipes are quite delicious and have merits all their own.
Ingredients for Peanut Butter Kisses
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Instructions for Making This Recipe
Preheat oven to 350°F. Gather all your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Ingredients
Measure granulated sugar into a small bowl for dipping later.
Unwrap Hershey’s kisses and place chocolate pieces in a bowl. I like to use milk chocolate kisses, but feel free to use dark chocolate or even white chocolate or another flavor, if you’re feeling wild and crazy!
Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar and brown sugar until fluffy. Add the eggs and vanilla extract. Mix in the creamy peanut butter, until fully incorporated.
I like to use creamy peanut butter for these cookies, but if you prefer crunchy, go ahead and use that. It’ll be grand!
In a small bowl, mix together the all-purpose flour, baking soda, and salt. Add dry ingredients to the creamed butter mixture. Mix well.
Form and Bake the Cookies
Dip spoonfuls of dough and roll with your hand into 1-inch balls. Roll each in the bowl of granulated sugar to coat.
You may also use a cookie scoop so that all your cookies are the same size. Here I’ve used a Vollrath #40 3/4 oz purple scoop.
Place balls on prepared baking sheets about an inch apart. Press one Hershey’s Kiss in the center of each cookie.
Some recipes suggest placing the chocolate kisses on the cookies as soon as they come out of the oven. When I tested this, the kisses tended to fall off the cookies. I also tried placing the kisses on the cookies halfway through the baking process, however the tips browned the same as doing it at the beginning, and it was more of an inconvenience than a help.
Bake in preheated oven for 10-12 minutes until golden around edges. Remove from oven and allow to set for 5 minutes before transferring to a wire rack to cool.
This recipe will make 4-5 dozen, depending on the size of your cookies. You will probably have a handful of kisses leftover to snack on or give to your kids or grandchildren.
Serve with a glass of icy cold milk. Store in a tightly sealed container or freeze in gallon freezer bags for up to 3 weeks.
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Peanut Butter Kisses
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 3 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup granulated sugar (for coating)
- 10 oz Hershey's Chocolate Kisses (plain)
Instructions
- Preheat oven to 350℉. Gather all your ingredients so that you have everything close at hand on the counter or table. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Ingredients
- Measure dipping sugar into a small bowl.
- Unwrap Hershey's kisses and place chocolate pieces in a bowl.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar and brown sugar until fluffy. Add the large eggs and vanilla extract. Mix in the peanut butter, until fully incorporated.
- In a small bowl, mix together the all-purpose flour, baking soda and salt. Add dry ingredients to the creamed butter mixture. Mix well.
Form and Bake the Cookies
- Roll spoonfuls of dough by hand into 1-inch balls and dip each in the bowl of granulated sugar to coat. (I used a 3/4 oz cookie scoop for more uniform cookies.)
- Place balls on prepared baking sheets. Press one Hershey's Kiss in the center of each cookie.
- Bake in preheated oven for 10-12 minutes until golden around edges. Transfer to wire racks to cool. Makes 4-5 dozen cookies.
Notes
Nutrition
