Description
Classic peanut butter cookies topped with a milk chocolate kiss. A perfect combination of peanut butter and chocolate in a soft, chewy cookie!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Approximately 48 milk chocolate candy kisses, unwrapped
- Granulated sugar, for rolling
Instructions
- Prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Butter and Peanut Butter: In a large bowl, cream together the softened butter and peanut butter until light and fluffy (2-3 minutes).
- Add Sugars: Gradually add the granulated sugar and brown sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Shape Cookies: Place some granulated sugar in a small bowl. Roll the dough into 1-inch balls.
- Roll in Sugar: Roll each ball in the granulated sugar, coating it completely.
- Bake: Place the sugared cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Add Kisses: Remove the baking sheets from the oven and immediately press a milk chocolate candy kiss into the center of each cookie.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the dough.
- Chilling the dough for 30 minutes to an hour can help prevent spreading (optional).
- Press the chocolate kisses in immediately after baking.
- Store cooled cookies in an airtight container at room temperature.
- Variations: Try different types of peanut butter, chocolate kisses, extracts, or add sprinkles or chocolate chips. For gluten-free, use a gluten-free all-purpose flour blend. For vegan, substitute butter, eggs, and chocolate kisses with vegan alternatives.
- Troubleshooting: If cookies are spreading too much, chill the dough. If they are dry, don’t overbake. If they are tough, don’t overmix.
- Prep Time: 20 minutes
- Cook Time: 8 minutes