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–+ servings
chocolate topped peanut butter cookies

Peanut Butter Kiss Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop 1 tablespoon
  • 1 wire cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Parchment paper roll

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter smooth
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup granulated sugar for rolling
  • 36 chocolate kiss candies unwrapped

Instructions
 

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a mixing bowl whisk together flour, baking soda, and salt.
  • In a separate bowl beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  • Beat in egg and vanilla until fully combined and creamy.
  • Add the dry ingredients to the wet mixture and mix on low just until a soft dough forms.
  • Scoop 1-tablespoon portions of dough, roll into balls, and coat each in the extra granulated sugar.
  • Arrange dough balls 2 inches apart on prepared baking sheets.
  • Bake for 8–10 minutes until edges are set and tops are slightly cracked but still pale.
  • Remove from the oven and immediately press one chocolate kiss into the center of each cookie.
  • Let cookies rest on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

Notes

For the best shape, chill the dough for 20–30 minutes if your kitchen is warm to minimize spreading. Unwrap chocolate kisses ahead of time so you can press them in while the cookies are hot, which helps them adhere without melting completely. If you prefer a crinklier sugar crust, roll the dough balls in sugar twice. Bake one test cookie to dial in timing; cookies should be just set to stay soft after cooling. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies and kisses separately to prevent bloom, assembling after thawing if desired.
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