Description
These homemade Peanut Butter Kiss Cookies are soft, chewy, and bursting with rich peanut butter flavor, topped with a classic chocolate kiss for a delightful finish. Perfect for holiday treats or anytime cookie cravings strike, they combine easy-to-find ingredients with simple steps to create a crowd-pleasing snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Toppings
- 24 chocolate kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your cookies evenly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps incorporate air for a tender cookie.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring the batter is smooth and prepared for the dry ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough, which can make cookies tough.
- Form Dough Balls: Roll the dough into small 1-inch diameter balls and arrange them on a lined baking sheet spaced evenly to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 10 minutes or until the cookie edges are lightly golden, indicating they are cooked but still soft in the center.
- Add Chocolate Kisses: Immediately after removing the cookies from the oven, press a chocolate kiss into the center of each cookie while they are still warm so the chocolate melts slightly and adheres well.
- Cool Cookies: Let cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely to retain their shape and texture.
Notes
- Use room temperature butter for easier creaming and better texture.
- Don’t over mix the dough once the flour is added to keep cookies tender.
- Make sure to press the chocolate kisses into the cookies while warm for better adhesion.
- Store cookies in an airtight container at room temperature for up to a week.
- You can substitute chocolate kisses with chocolate chips if desired.
