Peanut Butter Kiss Cookies
Any time peanut butter and chocolate are thrown together mouths become VERY happy, my mouth included. I grew up calling these cookies peanut butter blossom cookies. To which I never knew why, and whenever I chat with someone about these cookies their face forms a confused look and don’t know what I am talking about. Does anyone else called these peanut butter blossom cookies?
While I make these cookies throughout the year, for some reason I grew up with them on the holiday baking lineup. Which is a tradition I have continued with my children. The basics of the peanut butter kiss cookies are peanut butter cookie batter and Hershey Kiss centers. I like to use my batter recipe from the Reeses Pieces PB Cookies.
Peanut Butter Kiss Cookies
Equipment
- parchment paper
- or silicone baking pad
Ingredients
- 1½ cups unsalted butter room temperature
- 1½ cups granulated sugar plus extra for rolling the dough in
- 1 cup light brown sugar packed
- 2½ cups creamy peanut butter
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 4 cups all-purpose flour
- 72 Hershey Kisses unwrapped
Instructions
- In an electric mixer, combine butter and both sugars. Beat until light, fluffy, and creamy. Add in the peanut butter, cream again. Scrape the sides of the bowl. Add in the eggs and vanilla, cream one more time.
- In a seperate bowl, combine flour, salt, baking soda, and baking powder. Whisk together.
- Add in the dry ingredients to the wet ingredients 1/3 at a time, lightly beating in between each addition. Scrape the sides of the bowl after each addition as well.
- Scoop cookie dough with a cookie scoop and roll to smooth out in hands. Then roll into a bowl full of granulated sugar to coat the outside. Place on a cookie sheet that has been lined with parchment paper or a silicone baking pad.
- Bake for 7 minutes at 350°F, then remove and place a kiss in the center of each cookie, place back in the oven for another minute. Remove from oven and let cool on a wire cooking rack.
- Serve immediately, or store in an airtight container for up to a week.
Nutrition
Have you made these cookies before? If you are making them for the holiday season, then instead of granulated sugar, roll the balls of dough in red or green sugar sprinkles to make them look more festive.
Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
