Peanut Butter Kiss Cookie Recipe: Soft, Chewy, Sweet

Peanut Butter Kiss Cookie Recipe Ingredients

• Unsalted Butter: Honest, unsalted butter is key here. I once grabbed salted by mistake, and let’s just say the cookies had a… kick. Stick to unsalted for better flavor control.
• Creamy Peanut Butter: Not natural, not chunky, hon. The creamy processed stuff, like Jif or Skippy, really makes this Peanut Butter Kiss Cookie Recipe sing. I tried a natural one once, and the oil separation was a nightmare.

• Granulated Sugar: For that classic sweetness and to help create those delightful crinkly edges. I once tried to cut back too much, and they just weren’t the same, so don’t be shy.

• Brown Sugar (packed): Adds that lovely chewiness and a hint of molasses. Don’t skip it, it makes all the difference in this Peanut Butter Kiss Cookie Recipe. I love how it makes the dough smell.

• Large Egg: Binds everything together, obviously! I accidentally used a small egg once, and the dough was a bit crumbly, not ideal. Make sure it’s room temp for better mixing.

• Vanilla Extract: A splash of good vanilla elevates everything. I’m a bit heavy-handed with it, to be real, it just tastes better. It’s the secret weapon for that warm, inviting aroma.
• All-Purpose Flour: The backbone of our cookies. Sift it if you’re feeling fancy, but honestly, I just whisk it in. Don’t overmix, though, or they’ll be tough!

• Baking Soda: For that perfect lift and spread. I forgot it once, and my cookies were dense little pucks. Learn from my mistakes! It’s a tiny bit, but so powerful.

• Salt: Balances the sweetness and enhances all the flavors. A tiny pinch, but so important. I always taste the dough (shhh!). It really makes the peanut butter pop.

• Hershey’s Kisses (unwrapped): The star of our Peanut Butter Kiss Cookie Recipe! Unwrap these while the cookies bake, and honestly, try not to eat too many before they make it onto the cookies.

• Extra Granulated Sugar for Rolling: For that iconic sparkly coating. Don’t be shy with it! It gives them that lovely crunch and classic look.

Crafting Your Peanut Butter Kiss Cookie Recipe

Cream It Up:

This is where the magic starts! Get that butter, granulated sugar, and brown sugar light and fluffy, like a cloud. I sometimes get impatient and don’t cream long enough, and the texture is off, so take your time, okay? You’re looking for a pale, airy mixture that smells sweet and buttery. This step is crucial for the final cookie texture, so don’t rush it like I used to. It’s a bit of an arm workout, but so worth it for this Peanut Butter Kiss Cookie Recipe.

Wet Ingredients In:

Crack in that large egg, splash in the vanilla extract. Mix it until it’s just combined. Don’t go crazy, we’re not making scrambled eggs here! You want a smooth, cohesive mixture. I’ve had times where I overmixed here, and the dough became a bit too stiff, so gentle is the key. Scrape down the sides of the bowl to make sure everything is incorporated, no hidden pockets of unmixed goodness.

Dry Mix Magic:

In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. Then, slowly add the dry mixture to the wet ingredients. Mix until just combined. Overmixing is the enemy of a soft Peanut Butter Kiss Cookie Recipe, trust me, I’ve been there. As soon as you see no more streaks of flour, stop! The dough should be soft and pliable, smelling wonderfully of peanut butter.

Chill Out, Dough:

This step is crucial, hon! I know, I know, waiting is hard. But chilling helps the cookies hold their shape and prevents them from spreading too much in the oven. I’ve definitely skipped this and regretted it, ending up with flat cookies that looked more like pancakes. Pop the dough in the fridge for at least 30 minutes. This little break makes a big difference for your Peanut Butter Kiss Cookie Recipe, honestly!

Roll and Bake:

Preheat your oven and get your baking sheets ready. Scoop out dough balls, about 1 tablespoon each, and roll them in that extra granulated sugar. They’ll look so pretty and sparkly! Place them onto the prepared baking sheets, leaving a little space. Pop them in the oven and watch for those edges to just barely turn golden. The smell, oh my goodness, it fills the whole house with pure cookie happiness!

The Iconic Kiss:

The moment of truth! As soon as they come out of the oven, while they’re still warm and soft, gently press a Hershey’s Kiss into the center of each cookie. Don’t wait too long, or the chocolate won’t melt just right and stick. This is the best part of the Peanut Butter Kiss Cookie Recipe! Let them cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling. Try not to eat them all immediately!

Peanut Butter Kiss Cookie Recipe Storage

So, you’ve got leftover Peanut Butter Kiss Cookies? Lucky you! To keep them soft and fresh, store them in an airtight container at room temperature for up to 3-4 days. I made the mistake once of putting them in a flimsy plastic bag, and they started to get a bit hard after a day. Don’t do that, hon! If you want to keep them longer, you can freeze the baked cookies in an airtight container for up to 2-3 months. Just thaw them at room temperature, and they’ll be almost as good as fresh. I’ve also frozen the dough balls (unbaked) and just rolled them in sugar and baked from frozen, adding a couple of extra minutes to the bake time. It’s a real game-changer for spontaneous cookie cravings!

Making Your Peanut Butter Kiss Cookie Recipe Unique: Ingredient Substitutions

I’m all for experimenting, even if it sometimes leads to hilarious kitchen fails! For this Peanut Butter Kiss Cookie Recipe, you can absolutely play around. Tried almond butter instead of peanut butter once it worked, kinda! The texture was a bit different, less dense, but still tasty if you’re into that. You could also swap out the Hershey’s Kisses for other small chocolates: mini peanut butter cups, Rolo candies, or even white chocolate kisses for a different look and flavor. I even tried pressing a small square of dark chocolate into them, and that was a hit with the grown-ups. Just make sure whatever you’re pressing in is small enough to fit!

Serving Suggestions for Your Peanut Butter Kiss Cookie Recipe

Honestly, these Peanut Butter Kiss Cookies are amazing all on their own. But if you’re feeling fancy, I’ve got some ideas. A tall, cold glass of milk is the classic pairing, and for good reason it’s pure childhood nostalgia! For the adults, a cup of strong coffee or a warm mug of tea makes these feel extra special, especially on a chilly afternoon. I love serving them with a scoop of vanilla bean ice cream for a warm-cold dessert situation, especially if they’re still slightly warm from the oven. And for a movie night? A plate of these and a cozy blanket? Yes please, that’s my kind of date night!

Cultural Backstory of the Peanut Butter Kiss Cookie Recipe

The Peanut Butter Kiss Cookie Recipe, often called Peanut Butter Blossoms, holds a special place in American baking history, particularly around the holidays. It was first published in the Pillsbury Bake-Off Contest in 1957 by Freda Smith from Ohio, and it quickly became a beloved classic. For me, it’s tied to generations of family baking. My grandma learned it from her mother, and it was always the first cookie we’d make for Christmas. It represents that comforting, homespun baking tradition, the kind where everyone gathers in the kitchen, making happy messes and even happier memories. It’s more than just a recipe, it’s a piece of sweet history.

Peanut Butter Kiss Cookie Recipe Frequently Asked Questions

→ Why are my Peanut Butter Kiss Cookies flat?

Usually, flat cookies mean your butter was too warm, or the dough wasn’t chilled enough. I’ve been there! Make sure your butter is softened but not melted, and always chill that dough for at least 30 minutes, it truly helps.

→ Can I use natural peanut butter in this Peanut Butter Kiss Cookie Recipe?

I tried it once, and honestly, they spread a lot more and had a different texture. For the classic chewy-soft cookie, I really recommend sticking to processed creamy peanut butter like Jif or Skippy, it just works better.

→ How do I get the Hershey’s Kisses to stick properly?

The trick is to press them onto the cookies immediately after they come out of the oven, while they’re still hot and soft. If you wait too long, the cookies will firm up, and the chocolate won’t melt enough to adhere.

→ Can I freeze this Peanut Butter Kiss Cookie Recipe dough?

Absolutely! You can roll the dough into balls, then freeze them on a baking sheet before transferring to an airtight freezer bag. When you’re ready to bake, roll them in sugar and bake from frozen, adding a few extra minutes to the cook time.

→ What if I don’t have Hershey’s Kisses for my Peanut Butter Kiss Cookie Recipe?

No worries! You can use small chocolate squares, mini peanut butter cups, or even a dollop of melted chocolate in the center after baking. I’ve even seen people use caramel bits, which sounds pretty tasty!