Homemade Peanut Butter Kiss Cookies are the sort of treat that walks the perfect line between nostalgic and irresistible. Soft, peanut buttery cookies coated in sparkling sugar, crowned with a swirl of rich chocolate—each bite is a celebration. Whether you’re baking for the holidays, a potluck, or a quiet evening with a cup of tea, these cookies have a magic that brings smiles every time. With easy-to-find ingredients and straightforward steps, you’ll be amazed how much love and flavor can fit into each cookie. Get ready to fall in love—one chocolate-topped bite at a time!
Ingredients You’ll Need
Let’s talk about simplicity that tastes extraordinary. Every item in this lineup pulls its weight: creamy peanut butter lends big flavor, two types of sugar add caramel tones and a perfect chew, and each ingredient layers on taste, structure, or that beautiful color that practically glows from the oven. Here’s what you’ll need for the best Homemade Peanut Butter Kiss Cookies.
- Unsalted butter, softened: The foundation for rich flavor and tender cookies; it’s important your butter is soft for smooth blending.
- Creamy peanut butter: Choose your favorite smooth peanut butter for classic flavor and that signature texture.
- Granulated sugar: Adds sweetness and helps create that sparkly, crisp edge when rolled.
- Light brown sugar, packed: Brings moisture and a gentle molasses note; don’t forget to pack it for accuracy!
- Large egg: Binds the dough together and gives cookies a bit of lift.
- Vanilla extract: Just a teaspoon, but it makes all the difference in warmth and complexity.
- All-purpose flour: The bulk of your dough, delivering structure to hold all the good stuff together.
- Baking soda: Helps the cookies puff and crackle as they bake.
- Salt: A pinch sharpens all the sweet and nutty flavors.
- Chocolate kiss candies, unwrapped: The star on top! Milk chocolate classics work best, but peppermint or dark varieties are divine, too.
- Extra granulated sugar, for rolling: Don’t skip this—it gives every cookie a glittery crunch before they hit the oven.
How to Make Homemade Peanut Butter Kiss Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This not only prevents sticking but also means no cookie will be left behind! Arranging everything before you begin makes the baking process a breeze and ensures those warm cookies can go straight from oven to cooling rack, no muss, no fuss.
Step 2: Cream the Butter, Peanut Butter, and Sugars
In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar. Let the mixer run for 2–3 minutes, until it’s pale and fluffy. This step is key for tender cookies—the air you whip in now sets you up for a perfectly light texture later.
Step 3: Add Egg and Vanilla
Once your base is dreamy and creamy, add in the egg and vanilla extract. Mix until just combined. You’re building flavor here, and the vanilla brings out all the peanutty goodness you want in Homemade Peanut Butter Kiss Cookies.
Step 4: Combine Dry Ingredients and Mix into Dough
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixer, letting everything become just combined. Don’t overmix—it’s okay if things aren’t perfectly smooth. You’ll end up with a soft, slightly sticky dough that smells amazing.
Step 5: Shape, Roll, and Arrange
Scoop out tablespoon-sized portions of dough and roll them into balls with your hands. Roll each ball in extra granulated sugar so the entire surface is coated in sparkle. Space cookies about 2 inches apart on the prepared baking sheets—these beauties need room to spread and crack just right.
Step 6: Bake Until Just Set and Crackled
Bake for 8–10 minutes, keeping a close eye on the oven. As soon as the edges are set and the tops start to crack, they’re ready. The middle might seem unset, but trust the process—overbaking leads to crunchy cookies, and we want soft centers!
Step 7: Add Chocolate Kisses and Cool
As soon as your cookies come out of the oven, gently press a chocolate kiss into the center of each cookie. The chocolate will get glossy and melty—exactly what you want. Let them cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely (if you can wait that long!).
How to Serve Homemade Peanut Butter Kiss Cookies
Garnishes
A simple extra sprinkle of sugar before baking adds extra sparkle, but you can go a little wild—try a dusting of flaky sea salt after placing the kisses, or drizzle with melted dark chocolate for a pretty pattern. Rainbow sprinkles work if you’re sharing with kids, and a pinch of chopped roasted peanuts can turn these into grown-up party perfection.
Side Dishes
Milk is the classic partner for Homemade Peanut Butter Kiss Cookies for good reason, but they’re lovely with coffee, cocoa, or even chai tea. If you want to set out a cookie platter, pair these with crispy oatmeal cookies or chocolate-dipped pretzels for a salty-sweet spread. During the holidays, offer alongside peppermint bark or buttery shortbread for a memorable dessert lineup.
Creative Ways to Present
Dress your cookies up in decorative paper liners for an instant upgrade, or stack them in glass jars and tie with ribbon as a heartfelt homemade gift. For parties, try threading one on a lollipop stick and wrapping in cellophane, or arrange in concentric circles on a pretty cake stand. If you’re feeling extra festive, place a kiss cookie atop a swirl of frosting on cupcakes for the ultimate peanut butter-chocolate celebration!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. The texture stays soft and chewy when well-sealed, and the chocolate kiss remains perfectly decadent.
Freezing
Homemade Peanut Butter Kiss Cookies freeze like a dream! Once the cookies are completely cool, layer them between parchment in a freezer-safe container or zip-top bag. You can also freeze the unbaked, sugar-rolled dough balls and bake straight from the freezer for ultra-fresh cookies anytime.
Reheating
Bring frozen cookies to room temperature for about 30 minutes, or warm them in a low oven (about 250°F or 120°C) for a few minutes to refresh their just-baked softness. A quick 5 seconds in the microwave also brings back the divine gooeyness of the chocolate center!
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds great texture to Homemade Peanut Butter Kiss Cookies. Just keep in mind that your cookies might look a little more rustic, but they’ll taste fantastic.
Why did my cookies turn out dry?
Overbaking is usually to blame; these cookies should look just set around the edges with soft, slightly underdone centers when you remove them from the oven. If you want a thicker cookie, chilling the dough helps maintain softness, too.
Can I use different chocolate candies on top?
Definitely! While the classic milk chocolate kiss is tradition, try swapping in dark chocolate, white chocolate, or even caramel-filled kisses for a new twist on Homemade Peanut Butter Kiss Cookies. Mini peanut butter cups also work beautifully.
How do I make these cookies gluten-free?
Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Be sure to check that your chocolate kisses and other ingredients are gluten-free as well for the safest treat.
Can I double or halve the recipe?
Yes, this recipe is very flexible! Double the ingredients for a big crowd or halve everything for a smaller batch. Eat them fresh, freeze some for later—there’s never such a thing as too many Homemade Peanut Butter Kiss Cookies.
Final Thoughts
There’s a special joy in baking up a classic you know will deliver every time, and Homemade Peanut Butter Kiss Cookies are exactly that. The batch comes together in minutes, disappears in even less time, and always leaves people asking for the recipe. Give them a try and share the happiness—your kitchen is about to smell incredible!
Print
Homemade Peanut Butter Kiss Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Homemade Peanut Butter Kiss Cookies that combine the rich flavors of peanut butter and chocolate in a soft, chewy cookie.
Ingredients
Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- 24 chocolate kiss candies, unwrapped
- Extra granulated sugar, for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla: Add the egg and vanilla extract, and mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll them into balls, coat in granulated sugar, and place on baking sheets. Bake for 8–10 minutes.
- Add chocolate kisses: Press a chocolate kiss into the center of each cookie immediately after baking.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake for soft cookies.
- Chilling the dough for 30 minutes results in slightly thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
