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–+ servings

Peanut Butter Kiss Cookies

Soft, peanutty cookies rolled in sparkly cinnamon sugar and crowned with a chilled chocolate Kiss. A short chill and a quick press deliver that classic crinkle look with melty centers and crisp edges.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 24

Ingredients
 

Cookie Dough

  • 1 1/3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, softened
  • 2/3 cups dark brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2/3 cup creamy no-stir peanut butter

For Rolling & Finishing

  • 1/4 cup turbinado sugar
  • 1/4 teaspoon ground cinnamon
  • 24 Hershey’s Kisses, unwrapped and chilled

Instructions

Preparation Steps

  • Unwrap the chocolate Kisses and place them in the refrigerator to chill while you prepare the dough.
  • Whisk the flour, cornstarch, baking soda, and salt in a medium bowl; set aside.
  • In a large bowl, beat the softened butter with the dark brown sugar and granulated sugar on medium speed until light and fluffy, 2 to 3 minutes.
  • Beat in the egg and vanilla until glossy. Add the peanut butter and mix on low just until smooth (do not overbeat or the cookies may spread).
  • Add the dry ingredients and mix on low until a soft dough forms. Cover and chill the bowl for 15 to 20 minutes to firm slightly.
  • Meanwhile, preheat the oven to 360°F (182°C). Line two baking sheets with parchment. Stir the turbinado sugar and cinnamon together in a shallow dish for rolling.
  • Scoop dough into 1-tablespoon portions (about 24), roll into balls, then coat in the cinnamon sugar. Arrange on the prepared sheets 2 inches apart. Lightly flatten each ball to about 3/4-inch thick with the bottom of a glass dipped in the sugar mixture.
  • Bake one sheet at a time until edges are set and tops look matte but centers are still pale, 8 to 10 minutes. Cool on the sheet for 1 to 2 minutes.
  • Gently press a chilled chocolate Kiss into the center of each warm cookie. Slide the baking sheet into the refrigerator (or a cool garage/balcony) for 5 to 10 minutes to set the chocolate, then move cookies to a rack to finish cooling.

Notes

For the best shape, weigh your peanut butter if possible and chill the dough as directed; if using natural peanut butter, stir very well and extend the chill to 30 minutes. Store cookies airtight at room temperature for up to 5 days, or freeze (without stacking) until the chocolate is firm, then bag for up to 2 months.
This recipe is an original creation inspired by classic Peanut Butter Kiss Cookies flavors. All ingredient ratios and instructions are independently developed.