These Peanut Butter Kiss Cookies are a timeless favorite. The classic peanut butter base with a Hershey’s Kiss in the center is wonderful on its own, and a drizzle of melted chocolate takes them over the top.
I know there are many variations of Kiss Cookies, but this is the recipe my mom used for years and now the one I make for my family.
For a while I couldn’t find my mom’s handwritten recipe card, so I tried other versions. They were good, but something was missing. Recently I found her card on the top shelf of my pantry and was thrilled to make these cookies the way she did.
Peanut Butter Kiss Ingredients
- All-purpose flour
- Baking soda
- Salt
- Butter
- Creamy peanut butter
- Brown sugar
- Eggs
- Vanilla extract
- Hershey’s Kisses
- Baker’s chocolate (optional)
The Baker’s chocolate is optional—the cookies are lovely without it, but a drizzle of melted chocolate makes them extra indulgent.
How to make these Peanut Butter Kiss Cookies
How to Make the Dough
Whisk together the flour, baking soda, and salt in a bowl and set aside.
In a mixer, cream the butter and peanut butter until smooth. Add the brown sugar and beat until combined. Add the eggs one at a time, beating after each addition, then mix in the vanilla.
Gradually add the dry ingredients on low speed and mix just until combined, scraping the sides of the bowl as needed. Chill the dough for at least one hour, or refrigerate overnight for best results.
How to Bake the Cookies
When the dough is chilled, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Form dough balls about one tablespoon in size. A one-tablespoon cookie scoop makes this quick and helps keep the cookies uniform.
Pour about 1/2 cup brown sugar into a small bowl. Roll each dough ball in the brown sugar until coated, then shape into round balls if needed and place them about two inches apart on the prepared sheet.
Bake at 350°F for eight minutes. Remove the pan and gently press a Hershey’s Kiss into the center of each cookie, then return the cookies to the oven and bake for an additional two minutes to help the candy set into the cookie.
Let the cookies cool completely on a wire rack before storing; the chocolate will firm up as they cool.
How to Drizzle Chocolate Over the Cookies (Optional)
If you want extra chocolate, melt a 4-ounce package of Baker’s chocolate (semi-sweet works well). Break the bar into pieces and microwave in a microwave-safe bowl: 30 seconds, stir, then continue in 10-second increments stirring after each until fully melted.
Recipe Tip
Line a work surface with parchment paper before drizzling to make cleanup simple.
Transfer the melted chocolate to a piping or small plastic bag and snip a tiny corner. Lightly drizzle the chocolate back and forth across the cooled cookies until you reach the desired coverage. Allow the drizzle to set before storing.
Store finished cookies in an airtight container.
Why Chill the Dough?
Chilling the dough reduces spread during baking, producing thicker cookies with better texture. It also lets the flavors meld, giving the cookies more depth.
Recipe Tip
Unwrapping the Hershey’s Kisses while the dough chills is a great task for kids and saves time when you’re ready to bake.
Why Use Parchment Paper or Silicone Mats?
Benefits include:
- More even baking
- Reduced spreading
- No sticking to the pan
- Easy cleanup
Silicone mats are reusable, while parchment paper is convenient when you want a disposable option.
Recipe Tips
- Use room-temperature eggs and butter. They blend more easily and create a better texture.
- To soften butter: Let it sit at room temperature for about an hour rather than microwaving, which can melt it and interfere with proper creaming.
- If short on time, you can find fast butter-softening tips online.
- Chill the dough for at least one hour or up to overnight for thicker, more flavorful cookies.
- Unwrap the Kisses while the dough chills so you can press them in as soon as the cookies come out of the oven.
- Use parchment or silicone mats for easier baking and cleanup—especially helpful when drizzling chocolate.
When I first tried drizzling these with extra chocolate, I made half with the drizzle and half plain. The chocolate-drizzled cookies disappeared first—definitely a hit in our house. Try both and see which your family prefers.
Did you make this recipe? If so, please leave a comment and rating below—I love hearing from you.
Peanut Butter Kiss Cookies
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2/3 cup creamy peanut butter
- 1 1/2 cups brown sugar, plus extra to roll cookies in (about 3/4 cup)
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 bag Hershey’s Kisses
- 1 4 oz Baker’s chocolate (optional)
Instructions
- Combine the flour, baking soda, and salt. Set aside.
- Cream together the butter and peanut butter in a mixing bowl.
- Add the brown sugar and mix well. Add the eggs one at a time, beating after each. Stir in the vanilla.
- Slowly add the dry ingredients on low speed and mix until combined, scraping the bowl as needed.
- Chill the dough at least one hour or overnight.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Portion dough into 1-tablespoon balls, roll in brown sugar, and place two inches apart on the sheet.
- Bake for 8 minutes. Remove from oven, press a Hershey’s Kiss into each cookie, then bake 2 more minutes.
- Cool completely on a rack.
- Optional: Melt Baker’s chocolate in 30-second bursts, stirring, then in 10-second intervals until smooth. Drizzle over cooled cookies using a piping bag or a small plastic bag with the corner trimmed.
- Let the chocolate set, then store cookies in an airtight container.
Notes
Tips
- Room-temperature eggs and butter incorporate better and create a smoother dough.
- Soften butter by leaving it on the counter for about an hour; avoid microwaving to prevent melting.
- Chill the dough for at least one hour or overnight for thicker, more flavorful cookies.
- Unwrap the Kisses while the dough chills to save time during baking.
- Use parchment or silicone mats for easier baking and cleanup.
Nutrition
Calories: 119kcal
Carbohydrates: 13 g
Protein: 3 g
Fat: 7 g
Nutrition information is approximate and should be used as a guide.
Update Note: This recipe was originally posted earlier and republished in 2020 with step-by-step directions and new photos.