Peanut Butter Kiss Cookies
Published 12/6/2022 • Updated 11/5/2024
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It’s the most wonderful time of the year to make peanut butter kiss cookies! These peanut butter cookies are rolled in sugar, and topped with a chocolate kiss.
Favorite Peanut Butter Kiss Cookies
Holiday baking is in full swing, and we’re so excited about these perfect peanut butter kiss cookies! They’re perfectly chewy with just the right amount of chocolate from a Hershey’s kiss on the top.
Why you’ll love ’em!
Classic holiday cookie recipe!
Option to make dough ahead of time, and freeze for later.
Use whatever variety of Hershey’s kisses you prefer! These cookies would be amazing with peppermint, dark chocolate or white chocolate kisses.
Featured Ingredients
Dry Ingredients
- All-purpose flour
- Baking powder
- Kosher salt
Wet Ingredients
- Unsalted butter softened
- Light brown sugar
- Vanilla extract
- All-natural drippy peanut butter
- Egg
- Milk
Toppings
- Granulated sugar
- Hershey’s Kisses
- Drizzled white chocolate almond bark
How to Make Peanut Butter Kiss Cookies
Preheat & prep
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Combine Dry Ingredients
Add the flour, baking soda and salt to a bowl and whisk together until combined. Set aside.
Combine wet ingredients
Add the butter, brown sugar, and vanilla extract to a mixing bowl of a stand mixer and mix on medium/high speed until light and fluffy.
Add the peanut butter to the bowl and mix until combined and then crack the egg into the bowl and mix until the egg is just combined.
Add dry to wet ingredients
Slowly add the dry ingredients to the wet ingredients and mix until the dry ingredients are completely combined, then add the milk and mix again.
Roll cookie dough balls
Place the granulated sugar into a separate bowl and then use a tablespoon or tablespoon cookie scoop to scoop out a cookie dough ball into your hands.
Roll the cookie dough between your hands until it forms a ball. Then, roll the cookie dough ball into the granulated sugar until coated and place it on the lined baking sheet.
Bake Cookies
Place the baking sheet into the oven and bake the cookies for 9-11 minutes or until the tops of the cookies begin to crack.
Add Kisses
Remove the baking sheet from the oven and let the cookies rest for 1 minute and then carefully place a chocolate kiss into the middle of each cookie. Use a spatula to carefully remove each cookie and place it on a cooling rack.
Enjoy!
Feel free to drizzle the peanut butter kiss cookies with melted white chocolate almond bark.
Let the cookies cool completely before eating or storing them in an airtight container.
Enjoy!
Top Tips
Drippy peanut butter vs. non-drippy: If you use peanut butter that is similar to the original Skippy or Jiff, then start with 1 cup of peanut butter and go up from there. You will likely need less peanut butter than if you are using drippy peanut butter.
Don’t skip the milk: The milk is added to hydrate the flour so that the cookies don’t fall apart after baking.
Choose your favorite Hershey’s kiss: Feel free to use dark chocolate, milk chocolate, mint chocolate kisses or whatever variety you prefer!
Skip the sugar rolling if you’d like: Rolling the cookie dough ball in granulated sugar is a traditional step when making a peanut butter blossom, feel free to skip it if you don’t want added sugar.
Storage
Let cookies cool completely. Then, transfer them into an airtight container or gallon-size bag and store in a cool, dark place for up to 5 days.
Can I freeze peanut butter kiss cookies?
You have two options when it comes to freezing this cookie recipe.
Dough > Wrap dough in plastic wrap and then place in a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
Cookies > Let cookies cool completely and then transfer into a freezer-safe gallon-size bag. Remove as much air as possible and freeze for up to 3 months.
Peanut Butter Kiss Cookies
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
Wet Ingredients
- ¾ cup unsalted butter softened
- 1 cup light brown sugar, packed
- 1.5 teaspoons vanilla extract
- 1.75 cups all-natural drippy peanut butter*
- 1 large egg
- 2 tablespoons milk, dairy or non-dairy
Other ingredients
- 2.5 tablespoons granulated sugar
- 24 Hershey’s Kisses
- Optional: 2 oz. white chocolate almond bark, for drizzling
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Add the flour, baking soda and salt to a bowl and whisk together until combined. Set aside.
- Add the butter, brown sugar, and vanilla extract to a mixing bowl of a stand mixer and mix on medium/high speed until light and fluffy, about 4-5 minutes. Be sure to scrape the sides of the bowl throughout the 4-5 minutes.
- Add the peanut butter to the bowl and mix until combined and then crack the egg into the bowl and mix until the egg is just combined.
- Slowly add the dry ingredients to the wet ingredients and mix until the dry ingredients are completely combined. Add the milk and mix again.
- Place the granulated sugar into a separate bowl and then use a tablespoon or tablespoon cookie scoop to scoop out a cookie dough ball into your hands. Roll the cookie dough between your hands until it forms a ball. Then, roll the cookie dough ball into the granulated sugar until coated and place it on the lined baking sheet. Repeat until there are 8-12 coated cookie dough balls on the baking sheet.
- Place the baking sheet into the oven and bake the cookies for 9-11 minutes or until the tops of the cookies begin to crack.
- Remove the baking sheet from the oven and let the cookies rest for 1 minute and then carefully place a peanut butter kiss into the middle of each cookie. Use a spatula to carefully remove each cookie and place it on a cooling rack.
- Repeat steps 6-8 until all the cookies are baked. Let the cookies cool completely before eating or storing them in an airtight container.
- Optionally drizzle them with melted white chocolate almond bark.
Tips & Notes
- If you use peanut butter that is similar to the original Skippy or Jiff, then start with 1 cup of peanut butter.
- The milk is added to hydrate the flour so that the cookies don’t fall apart after baking.
- Rolling the cookie dough ball in granulated sugar is a traditional step when making a peanut butter blossom, feel free to skip it if you don’t want added sugar.
- You can use milk chocolate Hershey’s kisses or dark chocolate.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These cookies are perfect! The flavor brings me right back to childhood Christmas with my mom and sister. I used 1 cup of Jiff natural, and the cookie held its shape well and didn’t get too flat. Sooo good! Will be adding to annual cookie box!
This is my favorite cookie recipe and a definite crowd pleaser.
Got my picture to post. 🙂
Love this recipe – perfect for our Christmas cookie tins!
This is one of my favorites! I out the dough in the fridge for half an hour and it rolls into balls perfectly. Also brought them to work for a cookie exchange and only came back with a couple of my own, we will definitely be making them again!
So delicious and simple to make!!! Will be making again for the holidays!
These cookies are great. Very good instructions. I felt I should have added more milk, and more sugar to the bowl to roll it in. Struggled a bit with them falling apart, but I found that popping them in the fridge overnight solidified them right up! Success! Kids loved them! Happy cooking!
These were delicious! So easy and turned out great for my first time making this classic cookie!
Beautiful cookies, Lindsey!
My toddler and myself had a fun but messy time making these cookies. She now says these are her favorite. They are delicious! Easy recipe to follow. I ended up using the Hersey bells for some extra chocolate.
Love that you made these with your toddler!
Yum! It has been a couple years since I have made blossoms and these did not disappoint! This recipe is the perfect peanut butter taste and yield the great soft texture. I used almond kisses and skipped the extra dip in sugar.
Beautiful cookies, Carly!
Yum!! I subbed 1:1 gluten free flour instead of all-purpose flour and the recipe held up! I would maybe use just a smidge less flour next time if I substituted again, want just a little more peanut butter flavor to come through. Overall, really easy to make and most importantly delicious!!
Thank you for sharing that 1:1 GF flour worked for you! So helpful for other readers 🙂