Make soft, chewy peanut butter cookies topped with a chocolate kiss. This is a simple recipe for a traditional holiday favorite.
Author:Chloe Fleetwood
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:About 4 dozen
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar for rolling
About 48 Hershey’s Milk Chocolate Kisses, unwrapped
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and 1 cup of white sugar together until creamy.
Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Place the remaining 1/4 cup of granulated sugar in a shallow dish.
Roll the dough into 1-inch balls. Roll each ball in the sugar to coat lightly.
Place the sugared balls about 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft.
Immediately after removing the cookies from the oven, press one chocolate kiss gently into the center of each warm cookie. The cookie will crackle around the chocolate.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best crackle effect, press the chocolate kiss into the cookie right as it comes out of the oven.
If you prefer a slightly firmer cookie, bake for an extra minute, but watch carefully to keep the center soft.
You can substitute creamy peanut butter with crunchy peanut butter if you prefer texture variation.