I love baking…probably not a secret by now! But one thing you might not know about me, is my drive to perfect any baked goods recipe. I’m my own toughest critic, but it’s incredibly important to me that whatever I bake be a balance of texture, taste, flavor…I want that first bite of a cookie to make someone say “mmmm” and the second bite to be just as delicious. That’s why I’ve waited so long to share this recipe for Peanut Butter Kiss Cookies! It just wasn’t as “perfect” as I thought it could be. Well, after a little trial and error (and a lot of peanut butter and Hershey kisses!) I finally landed upon the best mix of ingredients. These Peanut Butter Kiss Cookies are crispy on the outside, soft in the middle and have just the right amount of chew. They are packed with quality ingredients, which any baker will tell you is the key to a successful baked good, and are so tasty you won’t be able to just have one! Today, I’m excited to share the recipe with you and hopefully you enjoy them as much as I do!
PEANUT BUTTER KISS COOKIES
INGREDIENTS
– 1 ¾ cups organic all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 stick (1/2 cup) butter, at room temperature
– ½ cup organic smooth peanut butter (you must use natural, organic peanut butter which only has peanuts and salt listed as the ingredients!)
– ½ cup organic cane sugar, plus more for rolling (I personally believe this sugar is what “makes” the cookie!)
– ½ cup light brown sugar
– 1 large free range brown egg
– 1 tablespoon half-and-half (this is the secret, only use half-and-half)
– 1 teaspoon vanilla extract
– 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed
DIRECTIONS
Using an electric mixer, or your stand mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar in a large bowl. Add egg, milk and vanilla; beat until well blended. Next, sift together flour, baking soda and salt and gradually add flour mixture, mixing thoroughly into your creamed butter mixture. Dough should be firm, however if the dough is very soft, refrigerate for about 1 hour.
Next, preheat oven to 375 degrees and line two cookies sheets (love these no-toxic ones!) with parchment paper. Take a small 1 inch scoop to create 1-inch balls from your dough. Roll your cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, approximately 6 to 8 minutes then remove the cookie sheet from the oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Lastly, return to oven until light golden brown, about 3 minutes. Once done, remove from the oven and cool completely before storing.
I hope you enjoy these yummy Peanut Butter Kiss Cookies! If you’re looking for more information on non-toxic bake ware, check out my blog post rounding up the best on the market!
XO,
M
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