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Growing up I always remember these classic cookies as being on the top of my ever growing and changing favorite cookie list. But the older I got, the more I loved these cookies! I mean who doesn’t love a soft chewy peanut butter cookie topped with a kiss!
Whenever I see these at gatherings or bake sales I always give them a chance, but to be honest, a lot of times, I’m disappointed because they are not as fluffy or soft like I remember! So I decided to try and make these on my own! After trying many different ways to make these, I came to this recipe and have found it’s the smoothest and creamiest out there!
These are something that you can do together with the kids or hubby. I mean if they want to enjoy them, they should have to work for them, right? Plus, who else will be able to carry on the recipe for a long time to come? There is no way I could keep these to myself!
I use my Kitchen Aid mixer for this. Having the heavy duty power makes it much easier for the dough to come together. The most time consuming part of this is when you have to let the dough chill. But it’s only for 30-40 minutes, so you can fill that time with other house chores….like laundry, putting clean sheets on your bed and cleaning up the kitchen. But let’s be honest, we all have laundry to fold, so take this time to do that! Trust me, you’ll feel so much more accomplished when you sit down and have a kiss cookie later!
Then before you know it, you are ready to roll the dough into balls and coat them in sugar and bake!
While your dough is chilling, unwrap 35-40 kisses and put them in the fridge. Remember you will be adding the kiss to a hot cookie right out of the oven so this will help it keep its shape.
These will stay fresh in airtight container for 5-7 days. But let’s be honest, who keeps cookies around for 5 days??? I do love these Rubbermaid containters to carry them places or to just store at home.
Here are few quick tips that will help you make these kisses the best everyone at the family gathers has ever tasted.
- I mentioned it before, be sure to refrigerate your chocolate kisses until you are ready to use them. This will help you get the perfectly formed kiss that doesn’t melt when you press them into the cookie. Also note, if you touch the kiss while the cookie is cooling, you will have a chocolate mess on your hands.
- When baking the cookies, I have found that 10 minutes at 375 degrees is the perfect timing and temp for my oven. Once the cookie starts to lightly turn golden and the top is starting to crack, you know it’s time to pull them out.
- I prefer to use a baking pan, and use parchment paper. I find the cookies bake a lot more evenly and don’t burn as easily.
- If you aren’t a milk chocolate lover, play around with other types of kisses. Hershey’s makes so many different types of kisses and depending on the time of the year, they bring out different kinds of kisses.
- Don’t forget to chill the dough, this along with fluffing the flour will help your cookies be nice and thick and will keep them from spreading and going flat as they bake.
Creamy Soft Peanut Butter Hershey Kisses Cookies!
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup salted butter softened
- 1/2 cup peanut butter I'm a Jif Fan
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 3/4 cup All Purpose Flour
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling the cookie dough
- 36-44 Unwrapped chocolate kisses
Instructions
- In a large mixing bowl, add both sugars with the softened butter and peanut butter. Using the mixer, beat on medium until light and fluffy. Typically 1-2 minutes.
- Add the egg and vanilla and continue to beat until well mixed.
- In a separate bowl, combine the flour, baking soda and salt. Fluff together with a fork.
- Add the dry ingredients to the mixing bowl. I usually add about ¼ of a cup at a time.
- Once combined, cover the bowl and refrigerate for 30-40 minutes. Unwrap the kisses and put them in a small bowl and set them in the fridge as well.
- Preheat the oven to 375 and line your baking sheets with parchment paper. Have the other ¼ cup of sugar in a bowl near where you will be making your dough into balls.
- Take a spoonful of dough and a shape the dough into a 1-inch ball. Roll the balls in the bowl of sugar to coat them on all sides.
- Place about 2-inches a part on the baking sheet and bake for about 10 minutes. The cookie will be a light golden brown color the tops will just started to crack. I found that 10 minutes was the perfect time for me.
- Right out of the oven, get your kisses out of the fridge and gently press the kiss into the center of each cookie. Once the kiss is on the cookie, DO NOT….I repeat DO NOT touch the kiss.
- After all of the kisses have been added, put the cookie on your cooling rack and let them sit for a few hours to completely cool before storing.
I would love to see how they turned out for you! Tag and follow me over on Instagram!
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