Peanut Butter Hershey Kiss Cookie Recipe
Servings: 24 people
Calories: 95kcal
These classic Hershey Kiss cookies are soft, chewy peanut butter treats with a perfectly centered chocolate kiss. Peanut butter blossoms are the perfect dessert for any occasion!
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Equipment
- Baking Sheet
- Hand Mixer
- 1-Tablespoon Cookie Portion Scoop
Ingredients
- ½ cup salted butter room temperature (1 stick)*
- ½ cup creamy peanut butter **
- ¾ cup granulated sugar divided
- ½ cup light brown sugar
- 1 large egg room temperature
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 24 Hershey's Kisses unwrapped***
Instructions
- In a large bowl, using a hand mixer, beat the butter, peanut butter, and ½ cup of granulated sugar, and all of the brown sugar together until creamy.½ cup salted butter, ½ cup creamy peanut butter, ¾ cup granulated sugar, ½ cup light brown sugar
- Add in the egg and continue to mix on medium speed until it is well combined with the peanut butter mixture.1 large egg
- Add in the flour, baking soda, and baking powder, mixing until the dough is smooth and creamy.1¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder
- Wrap and chill the dough for about 30-60 minutes.
- While the dough chills, preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Scoop the dough and roll the dough balls in the remaining ¼ cup of sugar. Place on the prepared baking sheet, leaving about 2 inches in between the cookies.
- Bake for 9-11 minutes.
- Remove from the oven and let cookies cool for about 2-3 minutes. Then, gently press a kiss into the top of each cookie before they completely cool. Let the cookies set for an additional 5 minutes.24 Hershey's Kisses
Notes
*I prefer salted butter. If using unsalted, add ½ teaspoon of kosher salt to the dough.
**Use a creamy, no-stir peanut butter for the best results. I found that all-natural peanut butter made these cookies too oily. For a nut-free option, try sunflower seed butter.
***Try different Hershey's Kisses/Hugs flavors. Dark chocolate, almond, candy cane, white chocolate, or cookies and cream are all delish!
Becky's Top Tips:
- For a gluten-free or dairy-free option, swap the flour for a GF 1:1 all-purpose flour and the butter for a dairy-free butter.
- Measure the flour using the spoon-and-level method to avoid dry, crumbly cookies.
- Make sure your baking powder and baking soda are fresh so these cookies rise properly.
- Make sure to scrape down the sides of the bowl so that you can fully incorporate everything into the dough.
- Don't skip chilling the dough, or your cookies may spread and turn out flat.
- I used a 1-tablespoon portion scoop, and this recipe made exactly 2 dozen cookies.
- I used a light-colored baking sheet, and the bake time was perfect at 9 minutes.
- If your oven has hot spots, I recommend rotating the cookies once halfway through baking so they turn out evenly browned.
- You can unwrap your Hershey's kisses while your cookies are baking so that you have them ready to add to the center of the cookies after they cool.
- The cookies should look slightly underbaked when you pull them from the oven--this soft texture helps the kisses stick.
- Let the cookies sit for about 2 minutes before pressing the kiss to the cookie. Otherwise, they will melt.
- Gently press the kiss about halfway into each cookie to help it adhere properly without causing the cookie to crack.
- If you find the kisses are still melting, even after letting the cookies cool slightly, try freezing your kisses for 15 minutes before pressing into the next batch.
Nutrition
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 137mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 18IU | Calcium: 19mg | Iron: 1mg