Peanut Butter Chocolate Kiss Cookies
Peanut Butter Chocolate Kiss Cookies (aka Peanut Butter Blossoms) are the perfect combination of chewy peanut butter cookies and a chocolate kiss on top. A classic Christmas cookie found on every holiday cookie platter, this is one recipe for chocolate peanut butter cookies that gets made all year long.
Ingredients
- 1 cup butter, room temperature
- 1 cup peanut butter
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 eggs, room temperature
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup white sugar for rolling
- 10 oz bags of candy kisses, unwrapped
Instructions
- Start by preheating your oven to 350 degrees and prepare cookie sheets by spraying them with non-stick cooking spray,
- In a large bowl, cream together the butter, peanut butter, brown sugar and 1 cup of the white sugar until light and fluffy.
- Add in the eggs one at time and then add in the milk and vanilla extract.
- In a separate bowl, combine the dry ingredients, flour, baking soda and salt. Slowly add the dry ingredients to your butter mixture in small batches, mixing thoroughly until both are incorporated. Shape dough into 1 inch balls and roll in the remaining 1/2 cup of sugar.
- Place cookies on cookie sheets and gently press down on the cookies with the back side of a fork, flattening them slightly.
- Bake for 9 minutes.
- Remove from the oven and while still on the cookie sheet, gently press a candy kiss into each cookie.
- Carefully move the cookies to a cooling rack and let cool completely before moving them for storage.
- *I suggest adding the kisses while the cookies are still on the pan because when I did this step when they were already on the cooling rack, they partially pushed through into the rack and the bottoms of all my cookies had a funky criss-cross design.. lesson learned .. lol
Notes
Pro Tips for Perfect Peanut Butter Blossoms
- These soft and chewy peanut butter cookies are perfectly complimented by the Hershey kiss on top but if you are looking for just an easy peanut butter cookie recipe, feel free to leave the chocolate kiss off your cookies.
- Room temperature eggs and softened butter will incorporate into your batter easier and better.
- Removing the kisses from their silver wrapper is a huge pain but worth it.. although it does bear mentioning if you see the big bag of kisses sold without wrappers, it's worth buying.
- I suggest adding the kisses while the cookies are still on the pan because when I did this step when they were already on the cooling rack, they partially pushed through into the rack and the bottoms of all my cookies had a funky crisscross design.. lesson learned .. lol
- If you are short on space and running out of room on your cooling rack, these are a bit problematic to move around while the kisses are warm.. when you add the kisses to a warm cookie, the chocolate kiss warms up and the chocolate will get everywhere. I move my cookies to a plate once the cookies have cooled and will move them to my refrigerator for a bit so that the chocolate kiss can set up again.
- This cookie recipe makes ALOT .. feel free to half this recipe or freeze what you may not need. This is my go-to peanut blossom recipe when it comes to holiday cookies so it's written to make a lot