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Peanut Butter Kiss Cookies

Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 2-1/2 dozen


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


  • Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
  • Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Test Kitchen Tips
  • This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
  • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
  • Check out our top 10 cookie recipes.
  • Nutrition Facts
    1 cookie: 102 calories, 6g fat (2g saturated fat), 7mg cholesterol, 43mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 2g protein.
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    Average Rating:
    • Roland
      Dec 8, 2020

      SandraKRea: The peanut butter serves as the fat in this recipe. It takes the place of regular butter.

    • firefly50
      Dec 8, 2020

      I made these in girl scouts years ago and yes they do work with out flour. They are better than any other peanut butter cookie because they stay soft and don't get crisp if that is what you like.

    • SandraKRea
      Dec 6, 2020

      Where is the butter? Recipe does not call for butter! Help !

    • CupcakeYums
      Oct 19, 2020

      Great GF option. Inside is moist and tender. Tips: use parchment paper on pan; ensure butter is room temp; beat sugar and butter with mixer until creamy so dough sticks together after beating in egg and vanilla; to avoid crumbling, don’t press the kiss too hard into the hot cookie; cool a couple minutes before removing from pan; any cracks can be gently shaped back into the cookie.

    • Marquita
      Sep 26, 2020

      No comment left

    • Frani-Jane
      Jan 29, 2020

      I didn't have regular peanut butter so i used crunchy peanut butter instead. They were small when they came out of the oven, but they were still good to my surprise ??

    • sd20
      Jan 6, 2020

      First time I made these they crumbled esasily as other reviewers have stated. I made them again yesterday and followed the advice of SSublett in her review and added 1/4 cup four. That really helped them stay together. If I make again I will definitely reduce the sugar as it is to sweet.

    • kissmekate22
      Dec 10, 2019

      Ive made these flourless cookies for years! they are great! and for those of you who have not made them and don't believe the ones in the picture have no flour why don't you try the recipe for yourself! I think you’ll have to eat your words! lol

    • Anika
      Nov 5, 2019

      These were the first cookies I've made and im loving them. I like how you don't need many ingredients

    • Kelly
      Apr 11, 2019

      I have made these for years without flour. One of my "go to" recipes now that myself and daughter are Celiac. Also, Hershey's Kisses are gluten free. Can't make enough!