Description
Soft and chewy peanut butter cookies with a sugary, crackled top, each finished with a milk chocolate kiss. Perfect for the holiday season.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup unsalted butter, room temperature
½ cup creamy peanut butter
½ cup granulated sugar (plus more for rolling)
½ cup light brown sugar, packed
1 large egg
2 tbsp whole milk
1 tsp vanilla extract
36 unwrapped Hershey’s Milk Chocolate Kisses
Instructions
1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Beat butter and peanut butter in a large bowl until smooth.
4. Add granulated sugar and brown sugar; beat until light and fluffy.
5. Mix in egg, milk, and vanilla until combined.
6. Gradually add dry ingredients; mix just until combined.
7. Scoop 1 tbsp portions, roll into balls, and coat in granulated sugar.
8. Arrange on baking sheets 2 inches apart.
9. Bake 8 to 10 minutes until edges are lightly browned.
10. Press a chocolate kiss into the center of each cookie immediately.
11. Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Yields approx. 36 cookies.
Store in an airtight container at room temperature for up to 5 days.
Can be frozen for up to 3 months (freeze without chocolate kisses for best texture).
Let the cookies cool completely before stacking or storing.
For extra flavor, use natural peanut butter, but the texture may vary.
You can chill the dough for easier handling, especially in warmer environments.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg