Description
This Peanut Butter Kiss Cookie Recipe brings back childhood memories. Learn to bake soft, chewy cookies topped with chocolate kisses, even with kitchen mishaps.
Ingredients
Scale
- Cookie Base Staples:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup creamy peanut butter (like Jif or Skippy)
- Flavor Powerhouses:
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- The Iconic Kiss:
- About 36 Hershey’s Kisses, unwrapped
- Pantry Essentials:
- 1/4 cup extra granulated sugar, for rolling
Instructions
- 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!