Discover the Best Bisquick Sausage Balls Recipe for Every Occasion
Warm, comforting, and impossibly easy to make, these Peanut Butter Kiss Cookies are the kind of treat that disappears as fast as you can tuck a Hershey’s Kiss into the warm dough. With a tender, peanut-buttery center and a sweet chocolate top, they’re perfect for holiday plates, bake sales, or an impromptu cookie swap. For a completely different crowd-pleaser idea, you can also check out a longstanding favorite like the best Bisquick sausage balls recipe if you’re planning a savory party platter.
Why make this recipe
These cookies stand out because they’re:
- Quick to prepare with pantry-friendly ingredients and minimal fuss.
- Universally loved: peanut butter and chocolate is a classic flavor pairing.
- Great for make-ahead planning — they freeze and travel well for events.
Step-by-Step Guide to Making Peanut Butter Kiss Cookies
These peanut butter kiss cookies (a.k.a. peanut butter blossoms) are straightforward and forgiving, making them ideal for bakers of all skill levels. Follow these steps to produce chewy, sweet cookies with that iconic chocolate kiss center.
- Preheat and prepare
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and help cookies bake evenly.
- Cream the wet ingredients
- In a large mixing bowl, cream together 3/4 cup creamy peanut butter, 1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Beat until the mixture is light, fluffy, and homogenous.
- Beat in 1 large egg and 1 teaspoon vanilla extract until the batter is smooth.
- Mix the dry ingredients
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Whisking helps distribute the leaveners and salt evenly for consistent texture.
- Combine wet and dry
- Gradually add the dry ingredients to the wet mixture and mix gently until just combined. Be careful not to overmix; you want the dough to hold together but stay tender.
- Shape and sugar
- Scoop 1-inch balls of dough (about 1 tablespoon each) and roll them in extra granulated sugar to coat. Place the sugared dough balls approximately 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake
- Bake the cookies for 8–10 minutes, or until they are puffy and the edges are just starting to brown. Keep an eye on them: peanut butter cookies bake quickly and you want them tender, not crispy.
- Add the chocolate kisses
- Immediately after removing the cookies from the oven, press one unwrapped Hershey’s Kiss into the center of each cookie. The heat will slightly melt the bottom of the Kiss and create that hallmark pressed-in look.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents the Kisses from sliding off while still warm.
Ingredients
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 36 Hershey’s Kisses, unwrapped
Directions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop 1-inch balls of dough and roll them in the extra granulated sugar. Place the sugared dough balls about 2 inches apart on the prepared baking sheet.
- Bake the cookies for 8-10 minutes, or until they are puffy and the edges are just starting to brown.
- Immediately press a Hershey’s Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Best Way to Store Peanut Butter Kiss Cookies
- Room temperature: Store in an airtight container for up to 4 days at cool room temperature (around 68–72°F / 20–22°C).
- Refrigerator: If you prefer a firmer chocolate top or if your kitchen is warm, store in an airtight container for up to 7 days at 35–40°F (2–4°C).
- Freezer: Flash-freeze cookies on a sheet tray, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions for Peanut Butter Kiss Cookies
- Classic platter: Arrange them on a festive platter for holiday parties or cookie exchanges; they pair beautifully with sugar cookies and shortbread for contrast.
- With beverages: Serve warm (or at room temp) with cold milk, hot cocoa, or coffee — the peanut butter-chocolate pairing is great with both dairy and non-dairy milks.
- Gift-ready: Package a dozen in a small box or tin with parchment paper for a homemade gift. Tie with seasonal ribbon and a handwritten tag for a personal touch.
Tips to Make Peanut Butter Kiss Cookies
Q: How do I keep the cookies soft and not dry?
A: Slightly underbake them by the shorter time in the range (8 minutes) and allow them to finish setting on the hot sheet. Also, don’t overwork the dough.
Q: Can I use crunchy peanut butter?
A: Yes — it will add texture and a nutty crunch that some people love. If using crunchy PB, be sure it’s well mixed so the larger peanut pieces are evenly distributed.
Q: How do I prevent the Hershey’s Kisses from melting too much?
A: Press the Kisses into the cookies right when they come out of the oven; this way the residual heat softens the base just enough to adhere without fully melting the Kiss into a puddle.
Variation (if any)
- Peanut-free option: Use almond or sunflower seed butter in a 1:1 swap for peanut butter. For sunflower seed butter, consider reducing any added salt and watching for a slightly different sweetness profile.
- Chocolate swap paragraph: If you want to vary the chocolate element, try using dark chocolate or a caramel-filled chocolate instead of a standard Hershey’s Kiss. Dark chocolate gives a richer contrast to the sweet, nutty cookie, while caramel-filled chocolates add a gooey, indulgent middle — just press them into the cookies the same way, but keep an eye on baking time since the softer center can behave differently when hot.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 48 hours. If chilled, let the dough sit at room temperature for about 10–15 minutes before scooping so it’s easier to form balls.
Q: How many cookies does this recipe make?
A: This batch yields about 36 cookies if you use 1-inch dough balls and place them two inches apart.
Q: What’s the best way to roll the dough in sugar?
A: Place granulated sugar in a small bowl and roll each dough ball until fully coated. This creates a slightly crisp exterior and helps the cookies shine.
What if my cookie spread is uneven?
- Try chilling the dough for 10–20 minutes before baking next time. Also verify your oven temperature with an oven thermometer; if it runs hot, reduce the temperature slightly.
Are these cookies nutty enough if I prefer a stronger peanut flavor?
- For a bolder peanut taste, use a natural-style peanut butter or add 1/4 teaspoon of peanut butter extract to the dough.
Can I make mini versions?
- Yes — use a small scoop and reduce bake time to about 7–8 minutes; adjust based on how they look (puffy with lightly set edges).
Extra notes on technique and troubleshooting
- Measuring flour: Spoon and level your flour into the measuring cup rather than scooping directly from the bag; too much flour makes cookies dry.
- Mix-ins: If you want added texture, stir in up to 1/2 cup of chopped peanuts or mini chocolate chips into the dough.
- Cookie uniformity: Use a small cookie scoop to ensure even sizes so all cookies bake uniformly.
Baking for events and make-ahead planning
Plan ahead for large gatherings by freezing formed dough balls on a tray, then transferring them to a freezer bag. When ready, bake from frozen: add a minute or two to the baking time and press the Hershey’s Kisses in after removing them from the oven. For cookie exchanges, stack them in single layers in airtight tins separated by parchment for the prettiest presentation. If transporting, keep them in a sturdy container and nestle them between paper towels to reduce movement.
Nutrition and allergen considerations
These cookies contain peanuts, dairy, and eggs. For those with peanut allergies, use a safe substitute (sunflower seed butter) and ensure all other ingredients (like chocolate) are free from cross-contamination. For an egg-free version, try a commercial egg replacer or 1/4 cup of applesauce plus a tablespoon of extra flour as a testing starting point — results will vary slightly in texture.
Baking notes for high-altitude adjustments
If you’re baking at high altitude (above 3,000 feet), reduce baking powder by about 1/8 teaspoon, reduce sugar by 1–2 tablespoons, and increase flour by 1–2 tablespoons to help cookies hold their shape. Watch baking times closely.
Creative presentation ideas
- Dip half the cookie bottom in melted dark or white chocolate for a two-tone look.
- Sprinkle a pinch of flaky sea salt on top of the Kiss for a sweet-salty twist that tastes sophisticated.
- Arrange cookies in a wreath pattern with alternating colors or variations for a holiday table centerpiece.
Conclusion
Whether you’re baking for a holiday crowd, a classroom party, or just because, these Peanut Butter Kiss Cookies deliver classic flavor and easy execution. If you’re planning a savory spread alongside sweet offerings, this savory favorite — The Best Bisquick Sausage Balls Ever (Easy and Make Ahead) — is a make-ahead star that complements cookie platters well. For a tried-and-true Southern-style savory option to pair with your sweets, see this take on Classic Bisquick Sausage Balls-A Southern Favorite. Enjoy baking, and don’t forget to save a few for yourself!
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