Peanut Butter Kiss Cookies
These peanut butter kiss cookies are the perfect blend of soft, peanut buttery goodness topped with a rich, milk chocolate kiss.
Ingredients
- 1/2 cup vegetable shortening
- 1/2 cup creamy peanut butter
- 1/2 cup packed light brown sugar
- 3/4 cup granulated sugar divided
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 3/4 cups about 7 1/2 oz. all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 36 milk chocolate kisses
Instructions
Prepare the oven and baking sheet
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Make the cookie dough
- Start by beating the vegetable shortening and peanut butter together in a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, this should take about a minute.
- Next, gradually add the brown sugar and 1/2 cup of the granulated sugar to the mixture. Beat until the mixture is light and fluffy, about 2 minutes.
- Add the egg, milk, and vanilla extract, and continue beating on medium-high speed until everything is fully combined and fluffy. This step adds air to the dough, which helps the cookies bake up beautifully.
- In a separate bowl, stir together the flour, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Continue mixing until just combined.
Shape the dough into balls
- Roll the dough into 36 (1-inch) balls. I like to use a small cookie scoop for even portions, but you can also eyeball it.
Coat the dough balls in sugar
- Place the remaining 1/4 cup of granulated sugar in a small bowl. Roll each dough ball in the sugar until fully coated.
Arrange and bake
- Place 12 dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8 minutes.
Add the chocolate kisses
- Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. The heat from the cookies will slightly melt the bottom of the chocolate, helping it stick.
- Return the cookies to the oven and bake for an additional 2 minutes, or until the edges are lightly golden.
Cool and repeat
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Repeat the process with the remaining dough balls and chocolate kisses. Once all batches are baked, allow the cookies to cool for about 20 minutes before serving.
Notes
How to Serve Your Peanut Butter Kiss Cookies
These cookies are perfect as a sweet treat for any occasion.
Serve them on a festive platter for holiday gatherings, pair them with a glass of cold milk for an afternoon snack, or package them in a decorative tin as a thoughtful homemade gift.
They’re just as lovely on a dessert table as they are enjoyed straight from the cooling rack.
Storing and Enjoying Leftovers
To keep your peanut butter kiss cookies fresh, store them in an airtight container at room temperature for up to 5 days.
If you’d like to keep them longer, you can freeze the cookies in a sealed container or freezer bag for up to 3 months.
To thaw, simply let them sit at room temperature for about 30 minutes.
Reheat them in the microwave for just a few seconds if you want that fresh-from-the-oven warmth. Top Tips for Customizing Your Peanut Butter Kiss Cookies Use dark chocolate or white chocolate kisses instead of milk chocolate for a fun twist. For a festive touch, roll the cookie dough balls in colored sugar before baking. If you’re making these cookies for someone with a gluten intolerance, swap the all-purpose flour for a 1:1 gluten-free baking flour. Add a sprinkle of flaky sea salt on top of the chocolate kiss for a sweet and salty flavor combination.