Peanut Butter Kiss Cookies
Perfectly soft and chewy peanut butter kiss cookies. A timeless holiday cookie recipe!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/8 cup milk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup peanut butter
- 1-3/4 cup flour
- 36 Hershey's Kisses, unwrapped
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar together until smooth.
Beat in egg, milk, and vanilla and mix well.
Stir in the baking soda and salt and stir until well combined.
Fold in peanut butter and stir well.
Add flour, half at a time, stirring until fully incorporated.
Using a 1.5 tablespoon cookie scoop, scoop dough and roll into balls. Roll the dough balls in granulated sugar and place on a cookie sheet two inches apart.
Bake for 10 minutes, rotating halfway through.
Remove cookies from the oven and immediately press a Hershey's Kiss into the top of each cookie.
Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Store in an airtight container for up to 1 week or freeze.
Serving: 1cookie | Calories: 67kcal | Carbohydrates: 7.8g | Protein: 1.4g | Fat: 3.5g | Saturated Fat: 1.7g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 4.1g | Iron: 0.5mg