When I first baked these peanut butter cookies with Kisses, it was one of those afternoons when the sky was a little gray, and I needed something warm and comforting without much fuss. The kitchen smelled like roasted peanuts and sugar, a subtle sweetness that promised a moment of calm. I remember juggling the cookie dough while the phone rang—half distracted, I pressed the chocolate kiss into each warm cookie just a bit off-center, too eager to wait for perfect placement. But honestly, that little imperfection made them feel homemade and real.
The texture is just right—soft with a slight chew, and then the kiss melts slowly on your tongue, adding a silky chocolate finish. It’s the kind of cookie that invites you to pause, maybe grab a glass of milk or a cup of tea, and forget about the day for a moment. They’re not fancy, but that’s kind of the point. Simple ingredients, straightforward steps, yet the result feels like a small celebration.
- They come together quickly, so you don’t need to plan ahead—great when the craving hits unexpectedly.
- Each cookie holds that nostalgic peanut butter flavor balanced by the smooth chocolate kiss on top.
- They’re sweet but not overpowering, which means you can have one or three without feeling weighed down.
- It’s simple — and that’s kind of the point. No complicated steps or weird ingredients.
If you’re worried about the dough sticking to your hands or the kisses sliding off, don’t sweat it. I usually just dust my hands lightly with sugar or flour and gently press the kisses right after baking while the cookies are still warm. It sticks just fine.
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Peanut Butter Cookies with Kisses
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Classic peanut butter cookies topped with Hershey’s Kisses for a sweet and nutty treat perfect for any occasion.
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
24 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the peanut butter, granulated sugar, egg, and baking soda. Mix until smooth and well combined.
Roll the dough into 24 equal-sized balls, about 1 inch in diameter, and place them on the prepared baking sheets about 2 inches apart.
Use a fork to gently flatten each ball, creating a crisscross pattern on top.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.
Immediately after removing the cookies from the oven, press one Hershey’s Kiss into the center of each cookie.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
These cookies bake well on any sturdy baking sheet without fancy equipment. I like to serve them with a cold glass of milk, but they also pair surprisingly well with a hot cup of coffee or chai tea. Sometimes I add a sprinkle of sea salt on top before baking, which adds a little unexpected pop. I haven’t tested it all, but swapping the kisses for mini peanut butter cups might be fun if you want to mix things up. Or, if you’re feeling adventurous, try a dash of cinnamon in the dough for a hint of warmth that complements the peanut butter.
FAQ
Q: Can I use crunchy peanut butter? A: You can, but the texture will change a bit, maybe a little chunkier. I usually stick to creamy for that smooth bite.
Q: How do I store leftovers? A: Keep them in an airtight container at room temperature for a few days. They freeze well too if you want to save some.
Q: Can I make the dough ahead? A: Yes, chilling it for an hour or two can help with rolling, but I often skip that step when I’m pressed for time.
Q: What if I don’t have Hershey’s Kisses? A: Any small chocolate piece will do, but the kisses add that classic touch.
Ready to enjoy a little homemade comfort? Scroll down and give these peanut butter cookies with Kisses a try—you might find they quickly become your go-to treat for those unexpected sweet cravings.