Description
Simple, classic, and always loved—these soft peanut butter cookies with melty Hershey’s Kisses are a holiday (and anytime) favorite.
Ingredients
Units
Scale
- 1/2 cup creamy no-stir peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus more for rolling)
- 1/2 cup light brown sugar
- 1/4 tsp salt (omit if using salted butter)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- Hershey’s Kisses (dark or milk chocolate)
Instructions
- In a stand mixer or large bowl, beat peanut butter, softened butter, granulated sugar, brown sugar, and salt until creamy and fluffy.
- Add the egg and vanilla extract. Beat again, scraping down sides to combine evenly.
- Mix in flour and baking soda on low speed until just combined.
- Roll dough into 1-inch balls (about 18g each) using a cookie scoop.
- Roll each dough ball in granulated sugar to coat.
- Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake at 375°F for 8–10 minutes, until puffy with cracked tops and golden bottoms.
- Immediately press a Hershey’s Kiss into each cookie center. Let cool on the baking sheet.
Notes
Store in an airtight container at room temperature for up to 5 days with a slice of bread to maintain softness. Freeze baked cookies or shaped dough balls for up to 3 months. Don’t overbake—the cookies continue baking as they cool, keeping them soft and chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg