Chocolate Kiss Peanut Butter Cookies

Posted on Dec 3, 2016
No Comments


Chocolate Kiss Peanut Butter Cookies, classic peanut butter blossoms recipe ~ peanut butter cookies with a chocolate kiss baked in the center.

Chocolate Kiss Peanut Butter Cookies, close up on cooling rack.

It’s that time of year for baking cookies, and while I’m not a big baker, I have a few tricks up my sleeve ~ Kolachkes and these Chocolate Kiss Peanut Butter Cookies.  Over the years, as my girls were growing up, we’d make decorated sugar cookies and gingerbread men.  What a mess with all the royal icing, but so much fun for the girls.  Now, I’m back to these classic cookies for my Christmas baking.

Chocolate Kiss Peanut Butter Cookies, close up on cooling rack.

As a kid growing up in the Chicago suburbs, my two besties in junior high were Linda and Laura.  We were inseparable. After school, we always headed to someone’s house.  Linda’s mom usually had a home baked treat waiting for us and my favorite were her Chocolate Kiss Peanut Butter Cookies.  No homemade treats at Laura’s house, yogurt or toast.  And no way would you get a homemade treat at my house ~ but you could count on Ho Hos, Ding Dongs or Suzy Q’s!  Yeah, Linda’s house was the best after school.

Chocolate Kiss Peanut Butter Cookies, ingredients photo and original recipe from newspaper.

These are a classic cookie, commonly known as Peanut Butter Blossoms, although I just recently heard that term.  In my 20’s, I came across a recipe for these cookies in the paper, cut it out and taped it together and I’ve been making ever since.  Still have my yellowed newspaper clipping ~ the recipe was adapted from the McCall’s cookbook.  I wonder if that’s where Linda’s mom got her recipe?

Chocolate Kiss Peanut Butter Cookies, flour, butter, peanut butter, chocolate kisses ingredients.

Chocolate Kiss Peanut Butter Cookies, rolling balls in sugar, placing on baking sheet.

Just like the name, these are a peanut butter cookie with a chocolate kiss baked in the middle.  Pretty simple, although baking is always a bit involved and cumbersome to me.  You form the dough into balls, roll in sugar, bake for several minutes and then pop a kiss on top and bake a couple more minutes.  After they cool, biting into one of these with the melted kiss and savory peanut butter cookie is heavenly and highly addictive.

Chocolate Kiss Peanut Butter Cookies, overhead photo of baked cookies on cooling rack.

Get your holiday baking on with these Chocolate Kiss Peanut Butter Cookies ~ everyone loves them and they’re perfect for a cookie exchange.  Or do like me and have a platter on the counter for the holidays, and to share with neighbors and co-workers.  Share a sweet kiss this holiday season.  Kisses, Kelly

Chocolate Kiss Peanut Butter Cookies, on holiday serving platter.

If you’ve tried these Peanut Butter Kiss Cookies or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FIND ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST. Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.

Chocolate Kiss Peanut Butter Cookies, pin for Pinterest, with text.
Print

Chocolate Kiss Peanut Butter Cookies

Classic peanut butter blossom recipe ~ peanut butter cookies with a chocolate kiss baked in the center.
Course Cookies, Holiday cookies/bars
Cuisine American
Keyword chocolate kiss peanut butter cookies, peanut butter blossoms recipe, peanut butter kiss cookies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5 dozen
Author Kelly ~ the hungry bluebird

Ingredients

  • 2⅔ cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, very soft
  • cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup golden brown sugar, firmly packed
  • 2 large eggs
  • 2 tsp vanilla
  • 5 dozen foil-wrapped chocolate kisses, unwrapped ~ I use Hershey's
  • Granulated sugar for rolling

Instructions

  • Preheat oven to 375º.  Sift together flour, baking soda and salt ~ set aside.
  • In the bowl of a stand mixer, fitted with a paddle attachment, cream butter and peanut butter until well blended.  Add 1 cup each of granulated sugar and brown sugar and beat until light and fluffy.
  • Add the eggs and vanilla and beat until smooth, scraping down with a spatula as needed.  Stir in flour on low speed, a little at a time, until well combined.  Mix with a spatula to make sure all the flour is combined.
  • Shape into 5 dozen balls, using a level tablespoon of dough for each.  Roll each ball in sugar and place on ungreased cookie sheets, 2 inches apart.  Bake 9 minutes, remove from oven and gently press kisses into tops of cookies.  Return to oven for another 3 minutes.  (My original recipe says 8 minutes and then 2 minutes ~ not long enough in my oven.  Cookies should be lightly golden and not raw.)
  • Let cookies cool on pan for 2 minutes and then carefully remove to wire racks to cool completely.  Makes 5 dozen cookies.

*Adapted from newspaper clipping, from McCall’s Cookbook

Reply