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Peanut Butter Blossoms are a classic cookie recipe that is easy to make and loved by all! This BEST Peanut Butter Kiss Cookies Recipe has been in our family for years. Chocolate Peanut Butter Cookies are perfect for Christmas baking, but also made for enjoying year round, especially at Summer BBQs. When it comes to favorite cookie recipes, these Peanut Butter Hershey Kiss Cookies can't be beat. 

Peanut Butter Kiss Cookies (Hershey Kiss Cookies)

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
Peanut Butter Kiss Cookies are a classic cookie recipe that is easy to make and loved by all! This best Peanut Butter Blossoms Recipe has been in our family for years. Hershey Kiss Cookies are perfect for Christmas baking, but also made for enjoying year round, especially at Summer bbqs. 
Print Recipe


  • 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


  • 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
  • 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
  • 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.
  • 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.
  • 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.



  • 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.


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