Description
These classic holiday cookies feature a soft, sugar-coated peanut butter base topped with a signature milk chocolate kiss. Using precise measurements and stabilized peanut butter ensures a perfect texture that balances salty and sweet in every bite.
Ingredients
- 180g All-Purpose Flour
- 188g Creamy Peanut Butter (processed brand like Jif or Skippy)
- 113g Unsalted Butter, softened to 65°F-68°F
- 100g Granulated Sugar, plus extra for rolling
- 110g Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 24-30 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the peanut butter, softened butter, granulated sugar, brown sugar, and salt on medium speed for 2–3 minutes until pale and fluffy.
- Add the egg and vanilla, beating until the emulsion is smooth and stable.
- Stop the mixer, scrape down the bowl, and add the flour and baking soda; pulse on low speed only until the flour streaks disappear.
- Scoop the dough into 1-inch balls (approx. 20g each) and roll each ball in additional granulated sugar.
- Place the balls 2 inches apart on the baking sheets.
- Bake for 8 to 10 minutes until the cookies look puffy and slightly cracked.
- Remove from the oven and immediately press an unwrapped Hershey’s kiss into the center of each cookie, allowing them to cool completely on the pan.
Notes
For the best structural integrity, always use a kitchen scale to measure your ingredients by weight rather than volume. If your kitchen is particularly warm, chilling the dough for 15 minutes before rolling can help prevent excessive spreading during the bake.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American