Christmas baking wouldn’t be the same without Peanut Butter Kiss Cookies. As these are one of my personal favorites I always make a double batch because they tend to disappear way too quick. This cookie recipe comes from my mother as well. If you’d like to read more about our family tradition of the mass amounts of Christmas goodies that we make each year, check out our Russian Tea Cakes.
Peanut Butter Kiss Cookies are definitely not only a Christmas cookie. The blend of peanut butter and chocolate makes a perfect cookie any time of the year in my book (my kid’s books as well!) I seriously hope you get the chance to devour your own batch of these soft, chewy, melt-in-your-mouth right out of the oven little piece of heaven whatever time of the year it may be.
- 1/3 cup Peanut Butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 3/4 cup flour
- 1/2 tsp salt
- 2 packages of Hersey Kisses (or 1 large package)
- sugar for rolling dough balls in
Preheat oven 375ºF
Start by creaming together the peanut butter, sugar, brown sugar, butter, and egg. Next, add in the vanilla extract, baking soda, flour, and salt until fully blended. Form dough into 1″ balls and roll in sugar.
Bake for 8 minutes. Then, take the balls out and press a Hersey kiss into the center.
Place the cookies back into the oven for 2-4 minutes more until the chocolate starts to get a shine on it and the tip starts to toast.
Store in an air tight container up to 2 weeks (if they even last THAT long 😉Print