Peanut Butter Kiss Cookies
Servings 36 cookies
Calories 113kcal
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup sugar
- 1/2 cup brown sugar (dark, packed)
- 1/2 cup peanut butter (smooth, not natural peanut butter)
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups flour (all-purpose, spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 36 Hershey's Kisses, unwrapped (or Reese's Minis, unwrapped)
Instructions
- Preheat oven to 350 degrees and line four baking sheets with parchment paper.
- In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed until smooth, about 2 minutes.
- Add peanut butter and mix until combined.
- Beat in egg and vanilla extract and continue mixing for 1 minute.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Add flour, stirring until just incorporated. Avoid over-mixing.
- Using a 1 tablespoon cookie scoop, scoop dough and roll into balls. Roll the dough balls between your hands and then in granulated sugar. Place sugar coated cookies on the baking sheet 2 inches apart.
- Bake for 9 minutes, rotating the pan 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 a minute or two before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week or freeze for up to 3 months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.
Nutrition
Serving: 1 cookie | Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 105mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 86IU | Calcium: 16mg | Iron: 0.4mg