Peanut butter kiss cookies are soft peanut butter kiss cookies that are topped with a chocolate Hershey’s kiss for the perfect bite-sized treat. These easy peanut butter chocolate cookies are always a crowd favorite!
There are a lot of classic flavor combinations, but it’s hard to beat chocolate and peanut butter! These peanut butter kiss cookies are the peanut butter version of my chocolate Hershey’s kiss cookies.
They’re soft peanut butter cookies that are topped with chocolate candy kisses. The cookies are simple to make, and they make a great lunchbox treat or easy dessert.
These iconic cookies are a especially popular at Christmas time, but they make a delicious treat any time of year! Check out the tips below to help you make perfect peanut butter blossoms!
“How am I the first to rate this delicious recipe? I’ve made alot of peanut butter blossom cookies but this is my favorite recipe. The only thing I do differently is to roll the cookies in sparkling sugar.” – Jenika
Ingredient notes and substitutions
- Butter: I like to use salted butter in this recipe. If you’re using unsalted butter, increase the salt to 3/4 teaspoon.
- Peanut butter: It’s important to use regular peanut butter, not natural peanut butter in this recipe. Natural peanut butter can give you dry, crumbly cookies.
- Brown sugar: Light brown sugar or dark brown sugar will work in this recipe.
- Flour: It’s important to properly measure the flour. Stir or sift the flour to break it up. Then, lightly spoon into the measuring cup and level.
- Hershey’s kisses: I use regular chocolate kisses, but you could use whatever flavor you prefer.
How to make peanut butter kiss cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, cream butter, peanut butter together on medium-high speed until well-combined.
Step 2: Mix in the sugars together until well-combined, scraping down the sides of the bowl as needed.
Step 3: Add egg and vanilla, and mix until well-combined.
Step 4: Add flour, baking soda and salt. Stir in dry ingredients just until incorporated. Don’t overmix.
Step 5: Cover and chill dough for about 1 hour.
Tip >> Chilling the dough will give you a thicker cookie that holds its shape while it bakes.
Step 6: Using a small cookie scoop or coop dough in 1-inch balls. Roll cookies in sugar.
Step 7: Place peanut butter cookie dough 2 inches apart on cookie sheet.
Step 8: Bake until puffed and edges are set.
Step 9: Remove from oven and gently press chocolate kisses the center of the cookies. Let cool on baking sheet 5 minutes.
Step 10: Remove to a wire rack to finish cooling.
Recipe Tips!
- Kisses: You’ll need 36 kisses for this recipe. You can use any flavor of chocolate kiss that you like in this recipe. When pressing the kisses on, be sure to gently press them in so that you don’t break the cookies.
- Christmas cookies: Peanut butter blossoms are always welcome at any cookie exchange during the holiday season. To make these favorite Christmas cookies more festive, you can roll the balls of dough in colored sugar, or you can make my Christmas kiss cookies, which are the chocolate Christmas version of this cookie.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for 3-4 days when properly stored.
More kiss cookie recipes!
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Peanut Butter Kiss Cookies
Equipment
- Spatula
- Silicone baking mat/parchment paper
Ingredients
- ½ cup butter at room temperature
- ½ cup smooth peanut butter
- ½ cup granulated sugar plus more for rolling
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11 ounce package Hershey’s Kisses unwrapped
Instructions
- In a large bowl, cream butter, peanut butter, and sugars together until well-combined.½ cup butter, ½ cup smooth peanut butter, ½ cup granulated sugar, ½ cup brown sugar
- Add egg and vanilla, and mix until well-combined.1 teaspoon vanilla, 1 large egg
- Add flour, baking soda and salt.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Stir in just until incorporated.
- If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 F.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- Scoop dough in 1-inch balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet.
- Bake until puffed and edges are set, 6 to 8 minutes.
- Remove from oven and gently press a chocolate kiss into the center of each cookie.11 ounce package Hershey’s Kisses
- Let cool on baking sheet 5 minutes.
- Remove to a wire rack to finish cooling.
Video
Notes
- Butter: I like to use salted butter, but you can use unsalted if you prefer.
- Peanut butter: I use regular peanut butter, not natural peanut butter, in this recipe.
- Flour: It’s important to properly measure the flour. Stir or sift the flour to break it up. Then, lightly spoon into the measuring cup and level.
- Salt: If you’d like more of a salty/sweet taste to the cookies, use 1 teaspoon of kosher salt instead.
- Kisses: You’ll need 36 kisses for this recipe. You can use any flavor of chocolate kiss that you like in this recipe. When pressing the kisses on, be sure to gently press them in so that you don’t break the cookies.
- Want to try the chocolate version? You can find that recipe here.
- Nutrition values are estimates.
Nutrition
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Originally published 3/7/20. This post is regularly updated.
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Comments & Reviews
Albesa Esquierdo says
granddaughter and i made your cookie peanut butter blossom we had so much fun same day we made the christmas toffee we loved it so easy making our baking more fun .thank you excellent keep it coming!,,
Kate says
Thank you so much! I’m so glad that you and your granddaughter enjoyed the cookies!
Jenika says
How am I the first to rate this delicious recipe? I’ve made alot of peanut butter blossom cookies but this is my favorite recipe. The only thing I do differently is to roll the cookies in sparkling sugar.
Kate says
Thank you! I’m glad you liked the recipe!