Hershey Kiss Cookies
Chewy peanut butter Hershey Kiss cookies can be enjoyed in just 15 minutes with this beloved and simple cookie recipe.
Servings: 36
Ingredients
- ½ cup granulated 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 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
Flat cookie. Make sure the butter in the dough doesn't get too warm otherwise the cookies will spread and bake up flat. Refrigerating the dough before baking will help it stay thick and chewy.
Freeze cookie dough balls. Freeze without the Hershey Kiss and see How to Freeze Cookie Dough for tips and tricks.
Storage. Peanut butter kiss cookies will stay fresh in an airtight container at room temperature for about 5 days or in the freezer for about 4 months.
- Pro Tip. Keeping a slice of bread in the container will help them stay fresh longer.
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