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Peanut butter cookies with chocolate kisses, known as hershey kiss cookies or peanut butter kiss cookies, arranged on a baking sheet.

Hershey Kiss Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 30 minutes
Total Time: 48 minutes
Servings: 96 cookies
Calories: 105kcal
Author: Becky Hardin
Peanut butter kiss cookies are a timeless cookie classic that is simple to prepare and adored by everyone! Our family has cherished this recipe for many years, and we hope you love it too!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 3 cups all-purpose flour 360 grams
  • ½ teaspoon baking soda 3 grams
  • ½ teaspoon baking powder 2 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 1 cup creamy peanut butter 270 grams (or ½ cup creamy & ½ cup crunchy)
  • cup dark brown sugar 142 grams
  • cup granulated sugar 133 grams
  • 2 large eggs 100 grams, room temperature
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 tablespoon milk 14 grams, add only if batter is too stiff
  • 2 pounds Hershey’s Kisses 907 grams, wrappers removed

Instructions

  • Heat oven to 375°F and line 2 baking sheets with parchment paper. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a medium-sized bowl. Set aside.
    3 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon kosher salt
    A person preparing a batch of peanut butter blossoms by mixing flour in a bowl with a whisk.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together until smooth, about 2 minutes.
    1 cup unsalted butter, 1 cup creamy peanut butter
  • Add the brown sugar and granulated sugar and beat until lighter in color and smooth, about 2-3 minutes.
    ⅔ cup dark brown sugar, ⅔ cup granulated sugar
    A person preparing peanut butter blossoms by mixing ingredients in a glass bowl.
  • Add the eggs and vanilla and beat until all ingredients are incorporated and smooth, about 1 minute.
    2 large eggs, 2 teaspoons pure vanilla extract
  • Turn off the mixer and add the flour mixture. Turn the mixer to the lowest speed and mix just until the flour is incorporated.
    A bowl of flour with a mixer in it, preparing for peanut butter blossoms.
  • If the mixture seems too stiff, add 1 tablespoon milk, mixing just until incorporated.
    1 tablespoon milk
  • Cover the dough and refrigerate 30 minutes, or until firm enough to roll into balls.
    A person is holding a bowl of peanut butter blossoms cookie dough.
  • Shape the dough into ¾-inch balls and place them about 1½ inches apart on the prepared baking sheets. 20 balls work perfectly on a half-sheet baking pan (18x13 inches).
  • Bake for 8 minutes, remove from the oven, and press a candy kiss in the middle of each cookie. Press down just enough to set the kiss being sure not to press the candy clear to the pan.
    2 pounds Hershey’s Kisses
  • Place the cookies back in the oven and bake an additional 2 minutes.
  • Transfer the cookies to a cooling rack – remove the cookies from the baking sheet after 2 minutes.

Video

Notes

  • The recipe can be cut in half.
  • Any Hershey Kiss candy will work with the recipe. The caramel kisses are delicious.
  • Bake the cookies on the middle rack, one sheet of cookies at a time.
  • Use room temperature eggs and butter.
  • Add a bit of milk if your dough is too firm.
Storage: Store peanut butter kiss cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 54mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 65IU | Calcium: 24mg | Iron: 0.3mg