Peanut Butter Cookies with Hershey Kiss
Peanut Butter Kiss Cookies are a classic cookie with the perfect soft and tender peanut-buttery base to hold the chocolate Hershey's kiss.
Servings: 24 1½ tablespoon cookie scoop
Calories: 161kcal
Ingredients
- 1⅓ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup salted sweet cream butter softened
- ½ cup creamy peanut butter your favorite brand, I used Reese’s brand
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 large egg room temperature
- ⅓ cup sanding sugar or granulated sugar
- 24 unwrapped Hershey’s chocolate kisses
Instructions
- Add the flour, baking powder, baking soda, and kosher salt to a medium-sized mixing bowl. Whisk to combine.1⅓ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and peanut butter for 1-1½ minutes until smooth.½ cup salted sweet cream butter, ½ cup creamy peanut butter
- Add the granulated and dark brown sugars and continue to mix for another 1-1½ minutes.½ cup granulated sugar, ½ cup dark brown sugar
- Add the vanilla and egg, mix just until incorporated, and no yellow streaks remain.1 teaspoon pure vanilla extract, 1 large egg
- Add the flour mixture and mix just until combined. Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Add the sanding sugar or granulated sugar to a small shallow bowl.⅓ cup sanding sugar or granulated sugar
- Use a 1½ tablespoon cookie scoop to scoop the cookie dough. Roll into a ball. Roll the cookie dough ball in the sugar. Place on the cookie sheet. Repeat the steps, spacing the dough balls 2 inches apart.
- Bake for 10-12 minutes, until just golden around the edges. Remove from the oven and allow the cookies to rest on the baking sheet for 2-3 minutes. Press a chocolate kiss into the center of the cookie before transferring it to a cooling rack to cool completely.24 unwrapped Hershey’s chocolate kisses
Notes
Servings: 24 - 1 ½ tablespoon cookie scoop
Storage:
- To Store: Store any leftovers in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the cookies for up to 2 months. Allow the cookies to thaw overnight at room temperature before serving.
- You can place the unwrapped kisses in the freezer for 10 minutes before placing them in the center of the baked cookies. This should keep the chocolate from completely melting.
- Ensure your butter is softened and your egg is at room temperature for the best results.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- You can adjust the color of the sanding sugar to match your party theme or holiday celebration.
Nutrition
Calories: 161kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 128IU | Calcium: 24mg | Iron: 1mg