Peanut Butter Hershey Kiss Cookies
Hershey Kiss cookies are soft, chewy peanut butter cookies topped with a tasty chocolate kiss! It's a best-loved simple cookie recipe.
Servings: 36
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- ½ cup butter softened
- 1 egg
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 36 Hershey's Kisses unwrapped
Instructions
- In a large bowl, beat both sugars, peanut butter, butter, and egg until well blended. Stir in flour, baking soda, and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. Place on ungreased cookie sheets, about 2 inches apart.
- Bake at 375°F for 8-10 minutes or until edges are light golden brown. Immediately press 1 kiss in the center of each cookie. Remove from cookie sheets to cooling rack.
Video
Notes
- STORE. Peanut butter kiss cookies will stay fresh in an airtight container at room temperature for about 5 days. Keeping a slice of bread in the container will help them stay fresh longer.
- FREEZE. Cool cookies then place them in an airtight container and freeze for up to 6 months.
- Freeze cookie dough. Place dough balls on a cookie sheet to flash-freeze (about 2 hours or until the outside has become frozen). Place balls in an airtight freezer-safe container for 4-6 months.
- To bake. Remove the desired number of dough balls. Allow to thaw on a cookie sheet. Bake according to the recipe and top with a Hershey Kiss.
Nutrition
Calories: 109kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 41mg | Sugar: 8g | Vitamin A: 85IU | Calcium: 18mg | Iron: 0.4mg