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How to Make Peanut Butter Hershey’s Kiss Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter and mix well.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.
- Shape the cookies: Roll the dough into 1-inch balls, then roll each ball in granulated sugar. Place on the prepared baking sheet about 2 inches apart.
- Bake: Bake for 8–10 minutes or until edges are lightly golden and tops are just set.
- Add the Kiss: Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The cookies will crack slightly around the edges — that’s part of their charm!
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cookies
- Use room-temperature butter and egg for smooth mixing.
- Don’t overbake — cookies should be soft in the center when you remove them.
- Chill the dough if it’s too sticky to roll.
- For a fun twist, try dark chocolate or almond Hershey’s Kisses.
- Store in an airtight container to keep them soft for days.
Final Thoughts
Peanut Butter Hershey’s Kiss Cookies are more than just a treat — they’re a beloved tradition in many kitchens. With their nostalgic charm, easy prep, and unbeatable flavor, they’re a cookie you’ll come back to time and time again. Whether you’re sharing with loved ones or sneaking one with your morning coffee, this recipe is guaranteed to bring a smile.
Want a gluten-free version or a variation using different nut butters? I’m happy to help!
