Ingredients

1½ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

¾ cup creamy peanut butter (JIF brand recommended)

½ cup unsalted butter, very soft at room temperature

⅓ cup granulated sugar (for cookie dough)

½ cup granulated sugar (for rolling cookie dough balls)

⅓ cup light brown sugar, packed

1 large egg, room temperature

2 teaspoons vanilla extract

28 Hershey’s Kiss candies, unwrapped and frozen

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Step 2: In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, ⅓ cup granulated sugar, and light brown sugar. Beat on medium speed with a handheld mixer until smooth and fully combined.

Step 3: Add the egg and vanilla extract to the mixing bowl. Beat again until the mixture is smooth and the egg is fully incorporated.

Step 4: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined, scraping the sides and bottom of the bowl as needed to mix evenly.

Step 5: Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 days.

Step 6: When ready to bake, line two large baking sheets with parchment paper.

Step 7: Pour the remaining ½ cup granulated sugar into a small bowl.

Step 8: Using a 1½ tablespoon cookie scoop, portion the chilled dough and roll each portion into a smooth ball. Roll each ball in the granulated sugar, then place on the prepared baking sheets.

Step 9: Preheat the oven to 350°F (175°C). Place the cookie dough balls in the refrigerator while the oven heats to help prevent spreading.

Step 10: Arrange 9 to 12 cookie dough balls about 2 inches apart on one baking sheet. Bake for 10–12 minutes, or until edges are pale golden and centers are set, with a cracked look on the surface.

Step 11: Remove the cookies from the oven and immediately press a frozen Hershey’s Kiss candy into the center of each warm cookie.

Step 12: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 13: Repeat baking and cooling with the remaining dough until all cookies are done.

Tips & Variations

For softer cookies, reduce baking time by a minute or two and allow cookies to cool on the baking sheet.

Use chunky peanut butter if you prefer a bit of texture in your cookies.

Substitute Hershey’s Kisses with mini peanut butter cups or chocolate chips for a twist.

Chilling the dough longer enhances flavor and prevents excessive spreading during baking.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter has more oil and a different texture, which may affect the dough’s consistency. You might need to chill the dough longer to prevent spreading.

Why should the Hershey’s Kisses be frozen before adding them to the cookies?

Freezing the candies helps them hold their shape during the short baking time and prevents them from melting too much, keeping the cookies neat and visually appealing.