Peanut Butter Kiss Cookies Recipe

4.5 42 58
Peanut Butter Kiss Cookies Recipe
Peanut Butter Kiss Cookies Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Kiss Cookies Recipe

Read Reviews
4.5 42 58
Publisher Photo
Baking cookies to share doesn't get much easier than this. Stir together four ingredients. Bake. Top with a Kiss. —Dee Davis, Sun City, Arizona
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 30 milk chocolate kisses

Directions

In a large bowl, cream peanut butter and sugar until light and fluffy. Add egg and vanilla; beat until blended.
Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked.
Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2-1/2 dozen.
Editor’s Note: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Kiss Cookies in Quick Cooking November/December 2003, p16

Nutritional Facts

1 cookie: 102 calories, 6g fat (2g saturated fat), 7mg cholesterol, 43mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 30 milk chocolate kisses
  1. In a large bowl, cream peanut butter and sugar until light and fluffy. Add egg and vanilla; beat until blended.
  2. Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked.
  3. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Yield: about 2-1/2 dozen.
Editor’s Note: This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Kiss Cookies in Quick Cooking November/December 2003, p16

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Reviews forPeanut Butter Kiss Cookies

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MY REVIEW
No_Time_To_Cook User ID: 6334849 258321
Reviewed Dec. 18, 2016

"Delicious and super easy! Not sure why I only make them at Christmas time."

MY REVIEW
nkv16 User ID: 1003260 231967
Reviewed Aug. 29, 2015

"My family loves peanut butter, and these cookies are so gooey, it's almost like eating peanut butter and chocolate. We reduce the sugar to 3/4 cup, and use natural peanut butter. We also bake on a baking stone, and let the cookies sit for about 10 min before carefully moving to a cooling rack."

MY REVIEW
nejitenfan User ID: 7627684 50656
Reviewed May. 19, 2014

"Ive been using this recipe for about a year now and I figured out a way to make them stick with out flour. My mom had this package of caramel from the frozen pie she bought. I added a big glob of that. Oddly enough I can not taste the caramel in the cookies but it makes them crisp instead of soft"

MY REVIEW
BlaineL User ID: 1323708 133248
Reviewed Feb. 17, 2014

"So good and so easy"

MY REVIEW
juicyfruit007 User ID: 1404522 60304
Reviewed Nov. 17, 2013

"I have made this recipe numerous times, always with great results!"

MY REVIEW
mamaknowsbest User ID: 5826120 90119
Reviewed Jun. 26, 2013

"This is a tried and true peanut butter cookie recipe. With the addition of a chocolate kiss they also look amazing! However, in terms of crumbled cookie- I have always removed the cookies about 4 minutes early and set the kiss in place and returned to over. This allows the cookie to bake up around the kiss. Now that kisses come in many flavors, we have tried peanut butter, dark chocolate....all good."

MY REVIEW
Kimberly McDannell-Bell User ID: 7046406 90091
Reviewed Feb. 13, 2013

"Eating the batter raw was the better part of the experience. When baked they fell apart and were too fragile, the whole texture wasn't the right combo, and even under baking them didn't keep the edges from getting crispy. Will be looking for another recipe."

MY REVIEW
Kimberly McDannell-Bell User ID: 7046406 133247
Reviewed Feb. 13, 2013

"Eating the batter raw was the better part of the experience. When baked they fell apart and were too fragile, the whole texture wasn't the right combo, and even under baking them didn't keep the edges from getting crispy. Will be looking for another recipe."

MY REVIEW
gonzales573113 User ID: 1505356 74100
Reviewed Jan. 20, 2013

"easy to make and my daughter loves to make this."

MY REVIEW
SSublett User ID: 7095633 133244
Reviewed Jan. 20, 2013

"I have made these cookie two times now..The first time not so happy with the way they turned out..the taste was good but they were messy and didnt stay together...So 2nd time I put in A 1/4 cup of All- purpose flour...They were great this time they stayed together and tasted great the small amount of flour had no impact on taste!!!"

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