Description

These dense, chewy peanut butter cookies are studded with melted Hershey’s Kisses. Achieved through a specific ratio of brown sugar and careful baking, they offer a perfect balance of salty peanut butter and sweet chocolate.

Ingredients

Scale

1 cup (250g) creamy unsalted peanut butter
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
1 cup (200g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 bag (about 36 pieces) Hershey’s Kisses

Instructions

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes).
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until edges are lightly golden but centers still look soft.
Immediately remove from oven and press one Hershey’s Kiss into the center of each hot cookie.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For best results, ensure butter is softened but not melted. Measure flour by spooning it into the cup and leveling it off to avoid dry cookies. Press kisses immediately after baking while cookies are hot so they adhere. Dough can be frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 120
Fat: 10
Saturated Fat: 4
Carbohydrates: 22
Fiber: 1
Protein: 4

Keywords: peanut butter cookies, chewy cookies, peanut butter blossoms, chocolate kiss cookies, easy dessert, bake from scratch