Description
Soft, chewy peanut butter cookies crowned with melty chocolate kisses—these beauties are holiday staples, after-school favorites, and pure nostalgia in every bite. They’re fun to bake, irresistible to eat, and guaranteed to make any cookie platter shine. Whether you’re baking with little helpers or whipping up a batch for yourself, these blossoms bring joy with every press of chocolate. Let’s bake up some happiness!
Ingredients
-
3 ½ cups all-purpose flour
-
2 tsp baking soda
-
1 tsp salt
-
1 cup creamy peanut butter (Jif/Skippy style)
-
1 cup unsalted butter, room temp
-
1 cup granulated sugar
-
1 cup light brown sugar
-
2 large eggs, room temp
-
¼ cup milk
-
2 tsp vanilla extract
-
1 cup granulated sugar (for rolling)
-
2 (11 oz) bags Hershey’s Kisses, unwrapped
Instructions
-
Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Mix Dry: Whisk flour, baking soda, and salt in a bowl.
-
Cream Butter & Sugars: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2–3 min).
-
Add Wet: Beat in eggs one at a time, then mix in milk and vanilla.
-
Combine: Gradually mix in dry ingredients until just combined. Don’t overmix.
-
Shape: Roll dough into 1-inch balls. Coat in sugar. Place 2 inches apart on baking sheets.
-
Bake: 8–10 minutes, until edges are set and tops puffed.
-
Finish: Press a chocolate kiss into each cookie immediately after baking. Cool 5 min on sheet, then transfer to a rack.
Notes
-
Nutty Swap: Try almond butter or Nutella.
-
Spice It Up: Add ½ tsp cinnamon or a pinch of cayenne.
-
Flavored Kisses: Use mint, caramel, or dark chocolate.
-
Salty-Sweet: Sprinkle flaky sea salt right after adding the kiss.
-
Freezer-Friendly: Roll dough balls and freeze—bake anytime!
- Prep Time: 20 min
- Cook Time: 8–10 min per batch
Nutrition
- Calories: 130 kcal Per cookie
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g