Peanut Butter Kiss Cookies
These Peanut Butter Kiss Cookies are a delicious classic cookie. With the addition of drizzled melted chocolate, they are even tastier!
Servings: 6 dozen
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened to room temperature
- ⅔ cup creamy peanut butter
- 1 ½ cups brown sugar, plus extra to roll cookies in (about ¾ cup)
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 bag Hershey kisses candy
- 1 4 ounce package Baker's chocolate, optional
Instructions
- Combine the flour, baking soda, and salt. Set aside.2 ⅔ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt
- Cream together the butter and peanut butter in a mixing bowl..1 cup butter, softened to room temperature, ⅔ cup creamy peanut butter
- Add brown sugar and mix well. Add in the eggs, one at a time beating after each one. Add in the vanilla and mix well.1 ½ cups brown sugar, plus extra to roll cookies in, 2 eggs room temperature, 2 teaspoons vanilla extract
- Slowly add in the dry ingredients on low speed. Mix until ingredients are combined, scraping the sides of the bowl down.
- Chill at least an hour or overnight.
- Preheat oven to 350°F and cover your cookie sheet with parchment paper or silicone mat.
- Make dough balls about one tablespoon in size. Pour some brown sugar in a small bowl. Roll each dough ball in the brown sugar and place them on your prepared cookie sheet. Space the cookies about two inches apart.1 ½ cups brown sugar, plus extra to roll cookies in
- Bake for eight minutes. Remove from the oven and gently press a kiss in the middle of each cookie. Place back in the oven and bake for an additional two minutes.1 bag Hershey kisses candy
- Let the cookies cool on a cooling rack.
- Let them cool completely.
- For adding the melted chocolate over finished cookies: If adding the melted chocolate, break apart the Baker's chocolate pieces and place in a microwave safe bowl. Heat for 30 seconds and stir. If chocolate is not completely melted, repeat at 10 second increments, stirring after each one, until the chocolate is completely melted.1 4 ounce package Baker's chocolate, optional
- Line the cookies up on parchment paper. Pour the chocolate into a frosting bag with a fine tip or a plastic sandwich bag and cut the corner off slightly. Drizzle the cookies with the melted chocolate by going back and forth over the cookies until the desired amount of chocolate is on the cookies.
- Let them sit until the chocolate sets.
- Store in an airtight container.
Notes
Tips
- Make sure your eggs and butter are at room temperature. Room temperature ingredients incorporate together with the other ingredients better since they are warm.
- To bring the butter to room temperature, let it sit out on the counter for an hour before you begin. It is best to not warm up the butter in the microwave as it can melt it too much and it can ruin the creaming process.
- If you are short on time, here is a post with a great tip and info on softening butter quickly.
- To bring the eggs to room temperature, place them on your counter for 30 minutes. Here is a great post on baking with room temperature eggs including a time-saving tip for bringing the eggs to room temperature.
- Chill the dough. Chilling them makes the cookies thicker and more flavorful. The dough should be chilled for at least an hour to overnight. These Peanut Butter Kiss Cookies will be so much better if you chill the dough. Trust me.
- Unwrap the kisses while the dough is chilling so they are good to go when your dough is ready.
- Use parchment paper or silicone mats for easy cleanup. Who doesn't want easier cleanup?! I use them when I am baking the cookies and also when I am drizzling the chocolate over the cookies.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 110mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Calcium: 24mg | Iron: 1mg
