Why We Love This Hershey Kiss Cookie Recipe
Timeless. These cookies have been a family favorite for years and years, and I hope you love them as much as we do. Delicious. Creamy peanut butter and rich milk chocolate is a match made in heaven! Beautiful. There’s just something so magical about a chocolate kiss atop the perfect peanut butter cookie. We have made this 2-bite size, which is perfect when you want to eat 20 in one sitting.
Variations
I’ve found the easiest way to change up this recipe is to use a different type of Hershey’s Kisses. Dark chocolate, special dark, strawberry, almond, cookies and cream, birthday cake, or caramel would all be delicious. I also love Hershey’s Hugs! If you’re feeling extra fancy, try my Chocolate Peanut Butter Blossoms!
How to Store
The best way to store cookies like Peanut Butter Kiss Cookies is in an airtight container, at room temperature for up to 3 days. I like to use a quality plastic airtight container and separate the cookies with wax paper or parchment paper. I always make sure the cookies are fully cooled before attempting to store them. You can store them for up to 5 days in the refrigerator, but you’ll want to let them come to room temperature before enjoying.
How to Freeze
You can freeze the dough before baking, or even freeze the completed cookies.
To freeze the dough, roll it into balls, then place the balls in a Ziplock bag too store for up to 6 months. Bake directly from frozen, adding 2-3 minutes to the final bake time. To freeze the baked cookies, allow the cookies to cool fully, then place them in an airtight container or Ziplock bag to store for up to 3 months. Let thaw at room temperature for 2-3 hours before serving.
How to Make Hershey Kiss Cookies Step by Step
Prep and Whisk: Preheat your oven to 375°F and line 2 baking sheets with parchment paper. Set aside. Whisk together 3 cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and 1 teaspoon kosher salt in a medium bowl. Mix the Wet: In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of unsalted butter and 1 cup of creamy peanut butter together until smooth, about 2 minutes. Add ⅔ cup of dark brown sugar brown sugar and ⅔ cup of granulated sugar and beat until lighter in color and smooth, about 2-3 minutes. Add 2 large eggs and 2 teaspoons pure vanilla extract and beat until all ingredients are incorporated and smooth, about 1 minute. Combine the Wet and Dry: Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and mix just until the flour is incorporated. If the mixture seems too stiff, add 1 tablespoon milk, mixing just until incorporated. Chill the Dough: Cover the dough and refrigerate 30 minutes, or until firm enough to roll into balls. Shape the Dough: Roll the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18×13 inches). Bake the Cookies: Bake for 8 minutes, remove from the oven, and press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan. Place the cookies back in the oven and bake for an additional 2 minutes. Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.
More Peanut Butter Cookie Recipes We Love
Mom’s Peanut Butter Cookies Peanut Butter Cup Cookies Movie Night Cookies Avalanche Cookies Peanut Butter Cookie Dough