Friday, December 9, 2011

Peanut Butter Kiss Cookies

I'm not exactly sure where I picked up this recipe.  When I Google it, dozens of links pop up. I think it's one of those recipes that's almost common knowledge.  Either way, it's not my recipe.  But it IS a good one.

Frankly, I'm not a big fan of peanut butter anything... but it seems to be a crowd-pleaser so I make it each year.  And each year people fall all over themselves for one.  Go figure.



1 ¾ CUP flour
½ CUP sugar
½ CUP brown sugar
1 tsp baking soda
½ tsp salt
½ CUP butter
½ CUP peanut butter
1 egg
2 TBL milk
1 tsp vanilla

Makes about 2 dozen cookies


1… Preheat oven to 350 degrees.

2… CREAM together butter and sugars (in a mixer).  ADD egg, peanut butter, milk and vanilla.  Add dry ingredients. Mix.

3… Chill in the fridge if batter is too soft/sticky to handle.  Otherwise, roll out tablespoon-sized portions and roll in sugar.

4… Bake for 10 minutes.  PLACE chocolate kiss on AFTER baking, before cookies cool.


The recipe is pretty straightforward.  As step #3 suggests, I put the batter in the fridge for about an hour.  It definitely helps the handling.  It is way too sticky in the beginning.


  1. Just made these. Always wanted to, and your recipe gave me the inspiration. They were great. Question: Are they better slightly underbaked? I couldn't decide. Also, any thoughts on keeping the kisses from melting too much? (I did put them on after baking, of course)

  2. Hi Amy, Personally I like my cookies on the chewy side so I see nothing wrong with *slightly* undercooking to achieve that. Also, I've never had an issue with the kisses melting too much. I top the cookies as soon as they get out of the oven. However, I find when I use the Hershey Hugs that those will melt. Must be something to do with the melting point for the white chocolate.