Peanut Butter Kiss Cookies

On the Eighth Day of Christmas The Busty Baker baked for me… Peanut Butter Kiss Cookies!

Although these are good any time, Peanut Butter Kiss Cookies seem to pop up more often during the holidays than any other time of year. They’re a classic staple to the holiday cookie tray, probably because they are so easy to make. Plus, they’re just so darn tasty! But then again, I’m a sucker for anything with the peanut butter/chocolate combo.

These are great cookies to get the kids involved with. Let the little ones help unwrap the kisses and roll them into balls to dip in sugar, while the older kids (Or Boyfriend, who helped out once again) very carefully place the candy in the centers of the partially baked cookies. (Those pans are hot from the oven so I wouldn’t suggest having the really little ones help out with that part! We don’t want any crispy fingers.) Serve them up warm from the oven for the ultimate gooey chocolate taste.

Once they cool, they’ll feel like a crunchy peanut butter cookie on the outside, but looks are deceiving. They’re moist and chewy on the inside, and absolutely delicious. It’s so hard to eat just one of these cookies. I just want to grab a whole handful and start snacking away!

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Peanut Butter Kiss Cookies
Makes 30 cookies
Adapted from Everyday Food Holiday 2006



½ cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup granulated sugar, for rolling
30 chocolate kisses, unwrapped

1. Preheat oven to 350F. Line two baking sheets with parchment paper or a silicone liner. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. With an electric mixer, beat peanut butter and butter until smooth. Add brown sugar, beat until combined, scraping down sides of bowl as necessary. Add eggs and vanilla and beat until incorporated. Reduce speed to low and gradually beat in dry ingredients in two batches.
3. Place granulated sugar on a plate. Using 1 level tablespoon of dough per cookie, roll into balls, then roll each ball in sugar, coating completely. Place on prepared baking sheets, 2 inches apart.
4. Bake until cookies begin to puff up, about 10 minutes. Remove from oven. Gently press 1 chocolate kiss in center of each cookie. Return to oven and bake another 2 to 3 minutes, until cookies are golden and chocolate is soft. Let cool at least 10 minutes on baking sheets before transferring cookies to a wire rack to cool completely.