peanut butter kiss cookies are soft chewy cookies that's great for cookie exchange during the holidays. Soft cookies made of peanut butter and topped with chocolate kiss candy at the center is a classic holiday cookie
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5 from 8 votes

Peanut Butter Kiss Cookies

Peanut butter kiss cookies are soft cookies made of peanut butter and topped with chocolate kiss candy at the center. Peanut butter kiss cookies are a classic holiday cookie that is also called as peanut blossom cookies.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Cookies
Cuisine: American
Calories: 3724kcal
Author: Jyothi Rajesh


  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable shortening or unsalted butter
  • ¾ cup creamy peanut butter
  • 1/3 cup brown sugar
  • ½ cup granulated sugar  plus more for rolling cookies
  • 1 teaspoon vanilla
  • 1 egg
  • 1 ½ tablespoon milk
  • ¾ cup Hersey’s kisses


  • Pre heat the oven to 375 degree F.
  • Line baking tray with parchment paper.
  • In a large bowl sift together flour, baking soda and salt. Set aside.
  • Keep a small bowl ½ filled with granulated sugar.
  • In another bowl Cream butter(vegetable shortening), granulated sugar and brown sugar for 4 to 5 minutes using hand blender or stand mixer.
  • Break an egg into the mix and add vanilla and milk, continue to beat.
  • Scoop in peanut butter and beat on medium high for 2 minutes.
  • Add the flour in 3 parts and whisk lightly until the flour gets mixed in the liquids.
  • Once all ingredients are well combined, scrap down the cookie mix. Scoop out a tablespoon of cookie mix, roll it into ball and then place it on a baking tray lined with parchment paper about 1 inch apart.
  • Using your index finger make a dent in the center. Bake cookies in pre heated oven for about 10 to 12 minutes or until cookies begin to turn golden brown.
  • Remove the baking tray from oven and immediately press Hershey’s kisses in the center of the cookies. Let cookies cool on wire rack.
  • Serve immediately or store them in air tight containers for a week.


Noticed the cookies are more brownish? That's because I used all demerara brown sugar (substituted granulated white sugar with brown sugar).


Calories: 3724kcal | Carbohydrates: 404g | Protein: 80g | Fat: 208g | Saturated Fat: 48g | Cholesterol: 166mg | Sodium: 3251mg | Potassium: 1681mg | Fiber: 18g | Sugar: 193g | Vitamin A: 240IU | Calcium: 232mg | Iron: 16.5mg