Description
Soft, chewy peanut butter cookies topped with a Hershey’s Kiss. The perfect classic treat!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Approximately 48 Hershey’s Kisses, unwrapped
- Optional: Coarse sugar for sprinkling
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Cream Butter and Peanut Butter: In a large bowl (or stand mixer), cream together the softened butter and peanut butter until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
- Add Sugars: Gradually add the granulated sugar and brown sugar to the butter mixture, beating until well combined. Scrape down the sides of the bowl.
- Incorporate Egg, Milk, and Vanilla: Beat in the egg, then add the milk and vanilla extract. Mix until well combined.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Dough: Roll the chilled dough into 1-inch balls. Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Sprinkle with Sugar: If desired, sprinkle the tops of the dough balls with coarse sugar before baking.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool Slightly: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Press in the Kisses: While the cookies are still warm, gently press a Hershey’s Kiss into the center of each cookie.
- Let Cool Completely: Allow the cookies to cool completely on the wire rack with the Kisses in place.
Notes
- Peanut Butter Choice: Creamy peanut butter is preferred, but chunky can be used.
- Chocolate Variations: Experiment with different flavors of Hershey’s Kisses.
- Add-Ins: Add chocolate chips, chopped nuts, or sprinkles to the dough.
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 2 months. Freeze dough balls before baking.
- Preventing Spreading: Ensure butter is not too soft, don’t overmix, and chill dough longer.
- Soft Cookies: Slightly underbake for softer cookies.
- Even Baking: Rotate baking sheets halfway through baking.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes