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Peanut Butter Kiss Cookies

Posted by in Baking, Step-by-Step Recipes

A few weeks ago, my older daughter wanted some cookies. So I said “Well, go find a recipe you like on Tasty Kitchen!”

Then, ever the dutiful mother, I added, “Then march on into the kitchen and make ‘em.”

She looked at me with a puzzled expression.

See that room over there?” I continued. “The one with the stove and the oven and the sink full of dirty dishes? That’s the kitchen. Have fun! Knock yourself out!”

I’m such an awesome mommy.

On her own, my daughter found this version of the classic Peanut Butter – Hershey Kiss cookie, submitted to Tasty Kitchen by Amber the Little Miss Domestic last summer. I have a similar recipe myself, but I didn’t interfere, instead letting her make the cookies herself from start to finish.

The results? Magnificent! Slightly different from the ones I’ve always made, and so easy a twelve-year-old can (and did) make them.

She’s made them several times since then, including yesterday afternoon when…well, when her mother begged her to make them. And her mother took photos this time.


Here’s what you need: peanut butter, flour, sugar, salt, baking soda, brown sugar, egg, milk, vanilla, and shortening. And plenty of Hershey’s Kisses!



Begin by unwrapping the kisses. You’ll want to have them ready to go when you pull the cookies from the oven.



Dump the peanut butter, brown sugar, milk, vanilla, and shortening into the bowl of an electric mixer. Mix it until ingredients are smooth.



Crack an egg into the bowl, and mix it again until everything is smooth.



Yum. I’d say this is smooth. I could eat this by the spoonful!



Mix together the flour, baking soda, and salt in a bowl…



And add it to the mixing bowl, mixing until just barely combined.



And that’s the dough! Now, my recipe calls for refrigerating the cookie dough until firm, rolling it into neat balls, then rolling the balls in sugar before baking. But this recipe involves more immediate satisfaction.



Just use a measuring teaspoon, and scoop out rounded spoonfuls. Place them on a cookie sheet.



Then the recipe says to make a criss-cross design



…Using the tines of a fork.



My girl made one pan with the criss-cross pattern…



And left one pan plain, just to see what the difference would be.

My girl is culinarily curious, like her weird mother.



We baked them only seven minutes, then removed them from the oven. Here’s the criss-cross batch.



And here’s the plain batch.

(By the way, this is a yummy peanut butter cookie recipe if you ever just want them without the kiss.)



Let the cookies stay on the cookie sheet for a minute or two, then lightly press the kisses into the middle of the cookie. Believe it or not, this is the batch that had started with the criss-cross pattern, which baked out to a large degree because we didn’t press it far enough into the cookie. But I have a sneaking suspicion that’s not going to affect the taste.



Here’s the plain batch.



And here’s a whole slew of ‘em. For those of you who haven’t had the pleasure of tasting one of these delights right after they’re done, here’s what happens: within a couple of minutes of placing the kiss onto the cookie, the kiss softens to the point that it completely melts in your mouth. I mean completely. And while they’re perfectly delicious the next day, nothing compares to one of these when it’s warm.

My verdict on this particular recipe is this: I actually like them better than the one I’ve used for years. For one thing, you don’t have to refrigerate the dough, which saves lots of time. For another, you don’t have to roll the dough into neat balls and roll them in sugar. Another time saver. But what I liked most about them (well, besides how delicious they were) was the relatively small size: because you measure by rounded teaspoon (which is much less dough per cookie than my recipe calls for), you wind up with much less cookie per kiss. More melted, wonderful milk chocolate per cookie.

And that’s a very, very, very good thing.

Here’s the printable. Thank you to Amber for sharing such a yummy delight!

Printable Recipe: Dianne’s Peanut Butter Sweet Kiss Cookies

Make these for someone you love this week. They’ll love you right back.



Comments are closed for this recipe.

Tatiana @ Maddie's Adventures on 8.4.2010

This sounds look like good recipe… Awesome pictures too! I just posted a recipe on my site for peanut butter balls. Check it out and let me know what you think!

Ulrike on 6.11.2010

My father asked me to bake come cookies for a friend. I immediately thought of these. 10-year-old DD concurs, so I’m off to the store to buy kisses. Thanks for the rec! :-D

peanut cookie recipe on 6.7.2010

So cool! I have a similar recipe that I posted to Tasty kitchen last summer too! I’m so glad she enjoyed making them!

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Marrs Bar on 6.7.2010

So cool! I have a similar recipe that I posted to Tasty kitchen last summer too! I’m so glad she enjoyed making them!

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Midwest Mrs on 6.3.2010

I made these the other night. My husband and I both took some to our work the next day. Let’s just say, they didn’t survive long!

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lindasue on 6.3.2010

Karen…use a peanut butter extract in place of vanilla (Watkins has a great one…you can find it at — Ree, I made these and wow! These are incredible! No more of the “original recipe” for me! Very light and fluffy, yum! Problem is, my hubby and kids wiped ‘em out before I could have more than one!

karyn on 6.3.2010

We love peanutbutter cookies, but I want more peanut flavor. Any suggestions?

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BellsRUs on 6.2.2010

I first made the kiss cookies in my first grade class at school (it’s funny what you remember from way back when!). The teacher sent the recipe home with us, and I made them often after that. The one improvement I can recommend is to try them with the small size peanut butter cup on the top – heavenly!

Steffi on 6.2.2010

@outnumberedbyboys, we haven’t tried the almond butter yet because we don’t know if he is allergic to treenuts as well. He’s on a year and a half so we didn’t want to put him through too many skin pricks at the allergists (especially considering within minutes of the peanut skin prick he had to have an epi injection followed by two days of benadryl and prednisone…yeah he’s THAT allergic). If he does get cleared for almonds we will have to give Almondbutter a whirl!

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westcoastswedishgirl on 6.1.2010

Made these today – thanks!

outnumberedbyboys on 6.1.2010

@Steffi, how about almond butter? I use it for substituting for peanut butter?

Kel on 6.1.2010

The men in my family (princes all) refer to these cookies as “Nipple Cookies”. I no longer bake them but now am craving them terribly!

Steffi on 6.1.2010

Oooooh these are an all time favorite and classic in my family. But my little dude has a super severe peanut allergy (i.e. must carry epi with us at.all.times because if he has even peanut dust on him he blows up like a little blowfish and gives his mama a heart attack)….so I am going to have to try these using either Sunnut Putter (sunflowers seeds) or soyunut butter….or maybe even some tahini…but I’m afraid those will be too oily.

Which subsitute would you reccomend?

Beth-Ann on 6.1.2010

These can be dangerous in the summer. If it is warm in your house the chocolate never seems to complete firm up again. Can be messy on a plate or packed for transport

Emily Hill on 6.1.2010

These are one of my favorite kinds of cookies. YUM! Always make me drool!

Vicki B on 6.1.2010

Wow, did she line up the mis en place ingredients? Because she’s one organized kid! My aunt made a peanut butter chocolate kiss cookie every year at Christmas. I so looked forward to them each holiday! This version I will definitely try myself. Starbucks used to make the best ever peanut butter cookie then they changed vendors and that was the last of that. This one will do nicely.

evelyn howard on 6.1.2010

Good cookie but soooo much better with a mini reese’s peanut butter cup instead of the hershey kiss.

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lisamc on 6.1.2010

She looks so much older and mature, always hard for me to remember she in only 12! Good for her!

Bev on 6.1.2010

My favorite cookie for decades…and all those years ago I started substituting Brach’s Chocolate Stars for the kisses for these reasons: no unwrapping and in the original recipe the tips of the kisses would burn slightly when you put them back in the oven for the last five minutes, the stars did not.

Thanks for the suggestion that all those steps of rolling into balls, rolling those in sugar, and putting the stars on halfway through the baking time are really not necessary. I love this site for just this reason, I’m learning new ways to make old favorites!

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phsccml on 6.1.2010

We also used Stars–did not have to unwrap everything and Mom could leave them in the cupboard away from us until they are needed. If we would have had to unwrap the kisses and then leave them in bowl–they would have disappeared!

pam on 6.1.2010

Did your girl get married? I see in one picture she’s wearing a wedding ring ;)

Nanette Thornton on 6.1.2010

My grandma used to make these. Like Julie’s she used Brachs stars, unless she could not find them then she would substitute the kisses. The recipe was from Land O Lakes called peanut butter blossoms, I think same as yours Ree cause you roll into balls, chill and then roll in sugar.

When Nanny passed no one could find her recipe box and I have spent many hours on the internet trying to duplicate the ones she would make. One year I sent each of my brothers a box, with tea cakes, peanut butter blossoms, Zuchini Bread, Lemon Tarts and my brownies. They loved em.

I have to share a story with you though, my oldest brother was craving the peanut butter blossoms and was using kisses as he could not find the stars. He rolled the balls and placed a kiss in the middle and baked them, but he forgot to UNWRAP them. When I make them I always make a few “for David” **wink wink*

Another recipe I found recently is Cinnamon pie, better than Cinnamon rolls on steroids!!!

Mary Frances Ellison on 6.1.2010

Hey, Ree … the hand with the wedding ring on it that’s holding the egg in the fourth photo doesn’t look like a 12-year-old’s hand! (Unless she got married over the Memorial Day weekend!) :D

Looks like a delicious recipe … our kids aren’t allowed to take anything made with peanut butter to school, so these will be strictly for home use (verrrrry dangerous!) They won’t last long!

Paula on 6.1.2010

mmm how tasty these cookies must be!

Julie on 6.1.2010

These turn out very nice using a chocolate star instead of the kiss. That’s how my Grandma always made them.

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westmonster on 6.1.2010

They look delicious and (just as importantly) very easy to make.
But the link doesn’t work. :(
I’ll just try and see if I can’t find them on Tasty Kitchen myself.
Turns out I can:

Jessica @ How Sweet It Is on 6.1.2010

These have been a favorite since I was young. When I make them in my house, they disappear within days!