Chewy peanut butter cookies dusted with sugar and topped with a chocolate kiss. These Peanut Butter Kiss Cookies are a must-make holiday cookie you’ll crave all year round.
Classic Holiday Cookie Sealed with a Kiss!
These have to be one of my favorite Christmas cookies! As long as I can remember, Peanut Butter Kiss Cookies have been part of our holiday cookie exchanges. I loooove them. Chewy peanut butter cookies all rolled in sugar and a Hershey’s kiss plopped right in the middle. Christmas isn’t Christmas without them!
The Fail Proof Holiday Cookie
These make the perfect holiday treat not only because everyone loves them, but because they’re hard to mess up! I do a lot of distracted baking during the holidays. There’s so much going on! But these peanut butter kiss cookies are so simple to make. And the presentation is always spot on.
Glossy milk chocolate kiss and those crackly, soft peanut butter cookies. DELICIOUS.
Can I Use Natural Peanut Butter?
You can swap out the processed peanut butter for natural, but there are a few things to keep in mind:
- Texture. The texture of natural peanut butter is a bit on the runny side. Keep your natural peanut butter chilled as long as possible before adding it to your batter, and be sure to stir it really well before measuring. Or use a no-stir natural creamy peanut butter, like I do for most of my baking recipes!
- Salt. Secondly, if your natural peanut butter is unsalted, you might need to adjust the amount of salt in your baking.
- Sweetness. It’s certainly unsweetened, so the end product may not be as sweet as you expect, either. You may want to adjust the amount of sugar according to your tastes.
Christmas Tree Cookie Board
Deck the halls with a festive variety of holiday cookie favorites arranged in a tree-shape for all to enjoy! A mix of store-bought and homemade treats make this Christmas Tree Cookie Board so easy and delicious.
What Do I Need to Make Peanut Butter Kiss Cookies?
- Unsalted butter, softened
- Creamy peanut butter (any no-stir peanut butter)
- Granulated sugar
- Light brown sugar
- Egg
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Hershey’s Kisses Milk Chocolate candies, unwrapped
- Baking sheet
- Parchment paper
More Christmas Cookies
Bring your A game to this year’s Christmas cookie exchange! I’ve got the Best Christmas Cookies to share at holiday cookie exchange or to gift to your neighbors this holiday season. They’re sure to spread tons of cheer! Plus, get tips on hosting your own Christmas cookie exchange party.
How to Make Peanut Butter Kiss Cookies
- Preheat the oven to 350°F. Line three baking sheets with parchment paper and set aside. You can also bake the cookies in batches.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, 1/2 cup of the granulated sugar, and the brown sugar until well combined.
- Add the egg and beat until incorporated.
- Add the flour, baking soda, baking powder, and salt.
- Place the remaining 1/2 cup granulated sugar in a shallow bowl.
- Shape the cookie dough into 1-tablespoon-size balls, and then roll in the sugar to coat evenly. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are light golden brown, rotating the pans after 5 minutes.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Transfer the cookies to wire racks to cool completely.
How to Store Peanut Butter Kiss Cookies
Store peanut butter kiss cookies in an airtight container at room temperature for 3-5 days.
To freeze baked cookies, cool completely. Place in a freezer-safe container or baggie with parchment paper between each cookie. Freeze for up to 2 months. They can also be wrapped individually in plastic wrap and then placed in a freezer-safe container or baggie.
When ready to enjoy, unwrap or remove from container, place in a single layer on a platter, and cover loosely with plastic wrap to defrost at room temperature.
How to Freeze Peanut Butter Cookie Dough
Peanut Butter Cookie dough can be made in advance and frozen to be baked and enjoyed at a later date. The dough freezes great for up to 3 months.
Roll into balls and freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months.
If you don’t have room to freeze a cookie sheet, cookie dough can also be frozen just after mixing the dough (not forming into balls). Just transfer the dough to a freezer-safe container to store in the freezer for up to 3 months.
Defrost in the refrigerator overnight and then proceed with the recipe as directed.
If you make these Peanut Butter Kiss Cookies, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Peanut Butter Kiss Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
Description
Chewy peanut butter cookies dusted with sugar and topped with a chocolate kiss. These Peanut Butter Kiss Cookies are a must-make holiday cookie you’ll crave all year round.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar, for dipping
- 36 Hershey’s Kisses Milk Chocolate candies, unwrapped
Instructions
- Preheat the oven to 350°F. Line three baking sheets with parchment paper and set aside. You can also bake the cookies in batches.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, the granulated sugar, and the brown sugar until well combined.
- Add the egg and beat until incorporated.
- Add the flour, baking soda, baking powder, and salt and mix until the dough starts to come together.
- Place the remaining 1/2 cup granulated sugar in a shallow bowl.
- Shape the cookie dough into 1-tablespoon-size balls, and then roll in the sugar to coat evenly. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are light golden brown, rotating the pans after 5 minutes.
- Immediately press a Hershey’s Kiss into the center of each cookie. Transfer the cookies to wire racks to cool completely.
Please check your recipe. When you do x2 the amount of sugar doesn’t change. To avoid confusion, it might best to put the actual amount needed for the recipe and not include the amount needed for dusting the cookies. I think what you meant to say is 1/2 of the sugar; not 1/2 CUP of the sugar. I think we can figure out how to put some sugar in a bowl and roll cookies in it. I followed the x2 recipe and had to toss the cookie dough because I only added 1/2 cup of sugar. The flour seems off also. If it’s 1 and 1/4 cups under 1x recipe, wouldn’t it be 2 and 1/2 cups under the 2x?
Hi, Connie! Thanks for your feedback. I’m not in control of the feature that doubles the recipe, so I’d say it’s safer to do your own math as you work through the recipe and always double check! I’m sorry it didn’t work for you.