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Prep Time
20 minutes
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Total Time
50 minutes
This family favorite pairs the winning combination of chocolate candies and peanut butter. Creamy peanut butter is the norm for making this classicChristmas cookierecipe, but the cookie dough here is made withcrunchy. You’ll get the best, most chewy results when using a conventional style of peanut butter, not one labeled as “natural." There’s a littlealmond extractin these holiday cookies too to bolster their nutty flavor, but you can use vanilla extract instead, or split the difference and use both.
Press a milk chocolateHershey’s kiss(or a mini peanut butter cup if you want to go bold on peanut butter) into the center of each cookie just after baking to meld the chocolate-peanut flavor. Want to turn your peanut butter kiss cookies into a deeper, smoother chocolate experience? TheseChocolate Peanut Butter Blossom Cookiesare made with a semisweet ganache instead of the traditional candy.
Transfer from cookie sheet to cooling rack, then stand back and watch while each serving of your family’s new favorite cookie disappears faster than anychocolate chip cookieorsugar cookieyou’ve ever made.
Editor’s note:The recipe was originally published as Lauren’s Peanut Butter Kiss Cookies on November 1, 2011.
Ingredients
Makes 24 to 30 cookies
Special Equipment
Step 1
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
Step 2
In a large bowl, sift together the flour, baking soda, and salt.
Step 3
Place ½ cup sugar in a small bowl.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets.
DO AHEAD:The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Leave a Review
Reviews (30)
Back to TopSimple, delicious recipe. I made slightly smaller cookies and used a dark chocolate chip on top instead of a chocolate kiss. I opted for vanilla extract and added an extra tablespoon of peanut butter (a few reviewers mentioned that the PB flavor was a bit too subtle). They turned out amazing! I'm not the biggest fan of peanut butter, but this will for sure be my new go-to recipe for a quick and easy crowd pleaser.
Anonymous
Los Angeles
4/21/2020
Love these cookies they literally melt in your mouth. I am not a huge peanut butter fan but this recipe converted me. Found some chocolate covered grape candy to top them with, for a peanut butter jelly cookie.
Anonymous
Reno NV
9/30/2018
Great recipe. Easy to prepare. Delicious result!
Anonymous
Bellevue, KY
12/4/2017
Made these with my grandson using vanilla and Jiff crunchy peanut butter, 12 cookies to one sheet, 16 to the other. They were fabulous! Will try almond flavoring next time, and maybe Hershey's almond chocolate kisses!
Anonymous
Portland, ORPoPortland
2/5/2017
Recipe is on the mark...great tasting cookie!!! Will make agin for any occasion.
agirlct
Southington ct
12/10/2016
Cookies look beautiful, but a little too much sugar for my taste. I would either cut back on the sugar or go back to my tried and true recipe.
nboaman
10/25/2015
I needed 4 dozen cookies fast, and was happy to see this recipe. It is butter instead of Crisco, big improvement, and the almond extract was new to me, and I like the flavor. I made 4 dozen, smaller cookies but pretty delicious!
sweetiepetitti
Germantown, TN
9/21/2015
These cookies were super easy to make and they came out absolutely perfect and delicious. I will definitely make these again in the future.
MichelleGmommaof3
Tucson, Az
12/24/2014
I would love to make theses again. The kisses where great.
Nataliepb
Carmon NC
12/20/2014
Loved them, but I was delayed in getting the kisses on them and therefore they didn't melt in and stick. Great balance in taste, I used the almond extract, which was perfect and they were not too sweet.
Sandra112
Guanacaste, Costa Rica
7/17/2014
The almond extract was so distracting. They didn't taste like PB at all.
leslier88
Arlington, VA
7/5/2014
像另一个评论家一样我做了这些“花生Butter cookies', only because I didn't have any Kisses on hand. They stand strongly on their own as simply Peanut Butter Cookies. I made them exactly as described except as soon as they came out of the oven I made two 'cris-cros marks' on top of each cookie with the tines of a fork. Doing this flattened them out a little bit to look like a regular cookie. These had a nicely prominent peanutty flavor, are crisp on the outside & a little bit chewy on the inside after cooling once out of the oven for about an hour. I'm looking forward to making them again with the addition of the Kisses.I will be making these again.
Me_Want_Chocolate
3/28/2014
很好的配方。脆,温柔and chewy on the inside with just the right amount of peanut butter. Just FYI, I used reduced fat peanut butter because that was in my cupboard. I was a bit afraid it could affect the texture but, as I say, the results were great. One other "substitution"...I wanted to make them a little more sophisticated so instead of a Hershey kiss, I used half of a Lindt truffle in each. Divine! But, a word to the wise if you want to try that...the truffle has a lower melting point than the kiss so wait a bit longer before sticking them into the warm cookies. My first one melted all over the place! Lol.
nylvod
NJ
12/29/2013
Excellent version of these classic cookies. They are rich and yummy. My 13 year old made them, followed the recipe exactly, they turned out great and they look exactly like the photo and taste fantastic. I highly recommend making these!
krf
Bellevue, WA
12/23/2013
This is a fabulous recipe! The cookies come out moist and chewy with just the right amount of PB flavor. I'll definitely make this recipe again.
jebarrow
PA
12/20/2013
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