Description
Soft, chewy peanut butter cookies topped with a chocolate kiss—an irresistible combination and a holiday favorite!
Ingredients
Units
Scale
- For the Cookies:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- For Rolling & Topping:
- 1/4 cup granulated sugar (for rolling)
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat & Prep:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Make the Dough:
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until creamy.
- Mix in the egg, vanilla extract, and milk.
- Gradually add the dry ingredients, mixing until fully combined.
- Shape & Roll:
- Scoop 1-inch dough balls and roll them in granulated sugar.
- Place on the baking sheet about 2 inches apart.
- Bake & Add Chocolate:
- Bake for 8-10 minutes, until edges are lightly golden.
- Immediately press a Hershey’s Kiss into the center of each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- :
- Make sure to press the chocolate in while the cookies are still warm to help it stick.
- You can use dark chocolate kisses, mini peanut butter cups, or even white chocolate for variety.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Calories: 140
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg