There’s something about peanut butter cookies with kisses that takes you back. I remember one evening, the kitchen filled with the warm scent of roasted peanuts and sugar melting together. The moment those cookies came out of the oven, soft and golden at the edges, I couldn’t resist pressing a chocolate kiss into each one. The chocolate started to soften just a little, making every bite a perfect mix of sweet and salty that stuck to my fingers and made me smile. I was supposed to be waiting for dinner, but honestly, I kept sneaking one (or two) before anyone else saw — maybe that’s just how these cookies are meant to be enjoyed.
Every bite felt like a small celebration, simple but full of comfort. I never minded the little mess I made, flour on my sleeves and all. Somehow, these cookies are more than just a snack—they’re a way to pause, breathe, and enjoy a moment that’s perfectly imperfect.
- The soft, chewy texture makes them easy to enjoy without rushing.
- The combination of peanut butter and chocolate is a classic, but this version keeps it straightforward — it’s simple — and that’s kind of the point.
- They come together quickly, so you don’t have to plan a big baking session.
- Pressing the kisses in after baking adds a fun, hands-on finishing touch.
If you want to try these, don’t worry about having fancy tools—just a mixing bowl and baking sheet are enough to get started. They’re great with a glass of cold milk or even a cup of coffee if you need a little afternoon pick-me-up.
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Peanut Butter Cookies with Kisses
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
Classic peanut butter cookies topped with Hershey’s Kisses for a delightful twist. These soft and chewy cookies combine the rich flavor of peanut butter with the sweet chocolate of the kisses, perfect for any occasion.
Ingredients
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon baking soda
24 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the peanut butter, granulated sugar, egg, and baking soda. Mix until smooth and fully combined.
Roll the dough into 24 equal-sized balls, about 1 inch in diameter, and place them on the prepared baking sheets about 2 inches apart.
Use a fork to gently flatten each ball, creating a crisscross pattern on top.
Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are lightly golden.
Remove the cookies from the oven and immediately press one Hershey’s Kiss into the center of each cookie.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Kitchen Notes: I usually grab whatever chocolate kisses I have on hand, and sometimes I swap the classic peanut butter for a chunkier style if I’m feeling a bit adventurous. I haven’t tested all variations, but adding a pinch of cinnamon or a sprinkle of sea salt on top before the kiss goes in might be worth a try. These cookies are best enjoyed fresh, but they keep surprisingly well for a few days in an airtight container. If you want to add a festive touch, try rolling the dough balls in sugar before baking—they get a little extra crunch that way.
FAQ: Can I use natural peanut butter? Yes, though the texture might be a bit different, and the cookies could spread more. What about substituting chocolate kisses? Sure, any small chocolate piece works, but the signature shape adds to the charm. Should I refrigerate the dough first? It’s not necessary, but chilling might help if your kitchen is warm.
These cookies are a little reminder that simple ingredients can make a memorable treat. If you’re craving something cozy and sweet, this recipe invites you to bake, enjoy, and maybe sneak a bite before dinner.