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Peanut Butter Kiss Cookies Recipe

Soft, chewy peanut butter cookies topped with a chocolate kiss. This easy recipe with a 30-minute chill guarantees perfect results every time.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, peanut butter kiss cookie recipe
Cuisine American
Servings 36 servings
Calories 120 kcal

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/2 cup creamy peanut butter like Jif or Skippy
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar for rolling about 1/4 cup
  • 36 milk chocolate kisses unwrapped

Instructions
 

  • In a large bowl, beat the softened butter and peanut butter together with an electric mixer until smooth and creamy, about 1 minute.
  • Add the granulated sugar and brown sugar, and beat until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla extract until combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
  • Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Place the additional granulated sugar in a small bowl. Roll the chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the sugar to coat evenly.
  • Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 8–10 minutes, until the cookies are puffed and lightly golden on the edges but still soft in the center. Do not overbake.
  • Remove the baking sheet from the oven. Immediately press a chocolate kiss gently into the center of each cookie. The cookie will crack slightly — that's fine.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The kisses will set as they cool.

Notes

1. Chilling is mandatory: Do not skip the 30-minute chill, or the cookies will spread too much and lose their soft texture.
2. Peanut butter matters: Use commercial creamy peanut butter (like Jif or Skippy).
3. Natural peanut butter with separated oil will cause the cookies to be greasy and crumbly.
4. Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
5. Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag.
6. Bake from frozen, adding 2–3 minutes.
7. Baked cookies also freeze well for up to 3 months.
8. Substitutions: For a vegan version, use a flax egg, vegan butter, and vegan chocolate kisses.
9. For gluten-free, swap flour with a 1:1 gluten-free baking blend.
10. Kisses tip: If the kisses don't stick after pressing, return the cookies to the oven for 30 seconds to soften the top.
11. Chill the dough for at least 30 minutes.
12. This prevents the cookies from spreading too thin and keeps them thick and soft.
13. If you skip it, you’ll get flat, crispy cookies — not the goal here.
14. Roll the dough balls in granulated sugar before baking.
15. That sparkly coating gives a slight crunch and contrasts with the soft interior.
16. Don’t skip it, or the cookies look sad and pale.