Peanut Butter Kiss Cookies Recipe

Active Time:

20 mins

Total Time:

1 hr 15 mins

Yield:

3 dozen cookies

These thumbprint Hershey's kiss cookies will bring back memories of Grandma's house from the very first bite. The recipe comes from our February 1986 issue. Lucky for you, we brought it out of the archives to give it a chance to delight taste buds once more.

Like many of our classic recipes, the ingredient list only includes the essentials, nothing fussy. We call for creamy peanut butter, vegetable shortening, sugars (granulated and light brown), an egg, milk, vanilla, and the baking trifecta (flour, baking soda, and kosher salt). That's it! Oh, and those chocolate kisses.

Bake up a batch of our peanut butter kiss cookies today. Actually, better make it two.

Southern Living Peanut Butter Kiss Cookies on a baking pan baked and ready to serve — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

The History of Peanut Butter Kiss Cookies

Whether you know them as Hershey's kiss cookies or peanut butter blossoms, these cookies are believed to have been invented in the 1950s. The first published recipe for peanut butter blossoms is credited to Pillsbury, featured in their Peanut Butter Lover's Cookbook in 1957. These cookies have since become a holiday classic and year-round favorite.

Ingredients for Peanut Butter Kiss Cookies

Grab some pantry staples, and of course, milk chocolate Kisses, and you'll be ready to bake. For a batch of peanut butter kiss cookies, you'll need:

Vegetable shortening: The high melting point of shortening makes for a tender cookie that doesn't spread too much in the oven. You can substitute for butter, but the texture of the cookie may be affected.
Creamy peanut butter: Opt for standard, creamy peanut butter for a cookie with a consistent texture. Natural peanut butter is more prone to separation and isn't recommended for these cookies.
Light brown sugar: Adds a subtle hint of molasses for complexity in the dough.
Granulated sugar: Sweetens and coats the cookie dough for a sugary finish after baking.
Large egg: Binds the dough.
Whole milk: Thins the dough slightly for a scoopable texture.
Vanilla extract: Adds depth of flavor.
All-purpose flour: The base of the cookies. Can substitute with other types of flour if preferred, including gluten-free alternatives, but note there may be a change in texture.
Baking soda: Gives the cookies their rise.
Kosher salt: Enhances the flavor of the cookies.
Milk chocolate kisses: A classic topping, or opt for any preferred candies to change things up.

Southern Living Peanut Butter Kiss Cookies ingredients — Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

How To Make Peanut Butter Kiss Cookies

In just 20 minutes of active time, you'll have three dozen of these beauties on hand and ready to serve. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare oven and baking sheet: Preheat oven to 375°F. Line a baking sheet with parchment.
Step 2. Make dough: Beat shortening and peanut butter until smooth. Beat in brown sugar and 1/2 cup of granulated sugar until light and fluffy. Add egg, milk, and vanilla; beat to combine. Stir together flour, baking soda, and salt; beat to combine.
Step 3. Roll balls: Roll dough into 36 (1-inch) balls.
Step 4. Coat with sugar: Roll balls in remaining sugar to coat.
Step 5. Transfer to baking sheet: Space 12 of the balls 2 inches apart on baking sheet.
Step 6. Bake and add kisses: Bake 8 minutes. Remove from oven and press in kisses. Bake 2 more minutes. Cool slightly on baking sheet, then transfer to rack to cool completely. Repeat with remaining cookies.

Variations for Peanut Butter Kiss Cookies

To switch up these beloved cookies, consider these variations:

Up the chocolate: Change up the peanut butter cookie base for a chocolate version.
Add crunch: Add chopped nuts or swap in chunky peanut butter for extra crunch.
Drizzle: Top the cookies with a drizzle of melted dark chocolate for a sophisticated touch.
Add spice: Roll the cookie dough in cinnamon sugar for extra spice.
Switch up the kisses: Top the cookies with a variety of flavored kisses for a festive presentation.
Other candies: Mix it up by topping some (or all) of the cookies with other types of candies, including caramels and truffles.

How To Store Peanut Butter Kiss Cookies

Store peanut butter kiss cookies in an airtight container at room temperature (stacked between layers of parchment paper if needed) for up to five days, or freeze for up to two months for longer storage. Bring to room temperature before serving.

More Staple Cookie Recipes You'll Love

One might argue you can never have too many cookies around. From snickerdoodles to pecan sandies, these classic recipes are some of our favorites:

Editorial contributions by Katie Rosenhouse.

Ingredients

1/2 cup vegetable shortening
1/2 cup creamy peanut butter
1/2 cup packed light brown sugar
3/4 cup granulated sugar, divided
1 large egg
2 Tbsp. whole milk
1 tsp. vanilla extract
1 3/4 cups (about 7 1/2 oz.) all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
36 milk chocolate kisses

Directions

Prepare oven and baking sheet:

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Make cookie dough:

Beat shortening and peanut butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Gradually add brown sugar and 1/2 cup of the granulated sugar, beating until light and fluffy, about 2 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Add egg, milk, and vanilla; beat on medium-high speed until fully combined and fluffy, about 1 minute.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Stir together flour, baking soda, and salt in a bowl; add to shortening mixture, beating on low speed until fully combined, about 1 minute.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Make cookie dough balls:

Roll dough into 36 (1-inch) balls.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Roll cookie dough balls in sugar:

Place remaining 1/4 cup granulated sugar in a bowl; roll balls in sugar to coat.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Arrange dough balls:

Arrange 12 of the dough balls on prepared baking sheet spaced 2 inches apart.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Bake cookies, and add chocolate kisses:

Bake in preheated oven 8 minutes. Remove from oven; immediately press 1 chocolate kiss into center of each cookie.

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Return to oven; bake at 375°F until lightly browned, about 2 minutes. Remove from oven; cool on baking sheet 3 minutes. Transfer cookies to a wire rack. Repeat process 2 times with remaining 24 balls and chocolate kisses. Let cookies cool completely on wire rack, about 20 minutes.

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster

Frequently Asked Questions

Why are my peanut butter blossoms dry?

Take care to spoon and level your flour when measuring. Too much flour can cause dry, crumbly cookies, as can overbaking them.
Can I use natural peanut butter for peanut butter kiss cookies?

Natural peanut butter is prone to separation, and without sugar in the mix, can also change the flavor of your cookies. If you prefer natural peanut butter, thoroughly mix before using.
Why did my peanut butter kiss cookies go flat?

Using too much shortening or working with a cookie dough in warm temperatures can cause excess spread. If you're making cookies in hotter months, consider chilling the dough before baking for reduced spread.