Chewy Peanut Butter Kiss Cookie Recipe

It’s the most wonderful time of the year to bake peanut butter kiss cookies. These classic cookies are soft and chewy, rolled in granulated sugar for a delicate sparkle, and finished with a chocolate Hershey’s Kiss pressed into the center while still warm. They’re simple to make, easy to adapt with different kiss flavors, and perfect for holiday cookie trays or sharing with friends and family.

Favorite Peanut Butter Kiss Cookies

These peanut butter kiss cookies stay soft and tender in the center while developing a slightly crisp edge. The sugar coating adds a traditional crunch and the chocolate kiss brings the right balance of sweetness. Use classic milk chocolate, dark chocolate, peppermint or white chocolate kisses to vary the flavor.

Why you’ll love them

• Classic holiday cookie everyone recognizes and loves.
• Dough can be made ahead and frozen for later baking.
• Customizable — swap in different Hershey’s Kiss varieties.

Featured Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-natural drippy peanut butter*
• 1 large egg
• 2 tablespoons milk (dairy or non-dairy)

Toppings

• 2 1/2 tablespoons granulated sugar (for rolling)
• 24 Hershey’s Kisses
• Optional: 2 oz white chocolate almond bark for drizzling

How to Make Peanut Butter Kiss Cookies

Preheat & prep

Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper and set aside. Place the granulated sugar for rolling in a small bowl so it’s ready when you scoop the dough.

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder and kosher salt until evenly distributed. Set aside.

Combine wet ingredients

In a separate large bowl or the bowl of a stand mixer, beat the softened butter, light brown sugar and vanilla extract on medium-high speed until the mixture is light and fluffy, about 4–5 minutes. Scrape the bowl sides as needed.

Add the peanut butter and mix until incorporated. Crack in the egg and mix just until combined, taking care not to overmix.

Add dry to wet ingredients

Gradually add the dry ingredients to the wet mixture and mix until a uniform dough forms. Add the milk and mix briefly; the milk hydrates the flour and helps the dough hold together so the cookies won’t be crumbly after baking.

Roll cookie dough balls

Use a tablespoon or small cookie scoop to portion dough. Roll each portion into a ball between your palms, then roll the ball in the granulated sugar until evenly coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake cookies

Bake in the preheated oven for 9–11 minutes, or until the tops start to crack and the edges are set but the centers still look slightly soft. Remove the baking sheet from the oven and let the cookies rest for 1 minute.

Add kisses

After the 1-minute rest, gently press a Hershey’s Kiss into the center of each cookie. The heat will slightly melt the base of the kiss and help it adhere. Transfer cookies to a wire rack to cool completely.

Drizzle & enjoy

Once cooled, optionally melt white chocolate almond bark and drizzle over cookies for extra festive flair. Store completely cooled cookies in an airtight container.

Top Tips

• Peanut butter type: If your peanut butter is a traditional, more solid style (like classic Skippy or Jif), start with 1 cup and add more only if needed. All-natural, drippy peanut butter usually requires the full 1 3/4 cups.
• Don’t skip the milk: The small amount of milk hydrates the flour, improving texture and preventing dry, crumbly cookies.
• Choose your kiss: Use milk chocolate, dark chocolate, mint, or any flavored Kiss you prefer to change the flavor profile.
• Sugar rolling optional: Rolling dough in granulated sugar is traditional and adds a delicate crunch; skip it if you prefer less surface sweetness.
• Timing for kisses: Insert the kisses after a short rest out of the oven. If you press them in too early the kiss will melt too much; wait about 60 seconds so the cookies are warm but not piping hot.

Storage

Let cookies cool completely. Transfer to an airtight container and store in a cool, dark place for up to 5 days. Separate layers with parchment to keep the chocolate kisses from sticking to other cookies.

Can I freeze peanut butter kiss cookies?

Yes. You can freeze either the dough or the baked cookies:

• Dough: Shape the dough into balls, flash-freeze them on a tray until firm, then transfer to a freezer-safe bag or container. Store up to 3 months. Bake from frozen, adding a minute or two to the bake time if necessary.
• Cookies: Let baked cookies cool completely, arrange in a single layer in a freezer-safe container with parchment between layers, and freeze up to 3 months. Thaw at room temperature before serving.

Variations & Serving Suggestions

• Add a pinch of cinnamon or a touch of espresso powder to the dough for subtle warmth and depth.
• Press a peppermint Kiss into the center for a seasonal mint-chocolate twist.
• Top finished cookies with a light sprinkle of flaky sea salt for a salty-sweet contrast.

Ingredients (yields about 24 cookies)

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 1/2 teaspoons vanilla extract
• 1 3/4 cups all-natural drippy peanut butter*
• 1 large egg
• 2 tablespoons milk (dairy or non-dairy)
• 2 1/2 tablespoons granulated sugar (for rolling)
• 24 Hershey’s Kisses
• Optional: 2 oz white chocolate almond bark for drizzling

Nutrition (per cookie, approximate)