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Oh my, Peanut Butter Kiss Cookies

December 15, 2009

For some reason this Christmas season I was in the mood for peanut butter! These cookies are a hit for a holiday party or for those of you who are at the office (pretending to work) during the week of Christmas. Here’s the simple recipe so you can join me in feasting on these delightful Peanut Butter Kiss Cookies (also known as Peanut Butter Blossoms). This recipe yields 2 dozen (24 cookies). And if you’re not up for baking them from scratch, grab a roll of ready-made peanut butter dough at the grocery store and skip straight to step 2. Most people make them with milk chocolate Hershey’s Kisses®, but I prefer to use dark chocolate.


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 24 milk (or dark) chocolate Hershey’s Kisses®


  1. In a large bowl, cream peanut butter and sugar. Add the egg and vanilla; beat until blended.
  2. Roll into 1-1/4-in. balls. Place 1-2 inches apart on ungreased baking sheets. Bake at 350 degress for 10-12 minutes or until tops are slightly cracked.
  3. While the cookies are in the oven baking, prepare your Hershey’s Kisses®. Have them all unwrapped and ready to go when the warm cookies come out of the oven.
  4. Immediately press one chocolate kiss into the center of each cookie.
  5. Cool for 5 minutes before removing from pans to wire racks.

TIP: If your kisses have some marks or gray appearance, you can spruce them up with this quick fix! After step 3, but before step 4, dip your fingertips into a teaspoon of vegetable oil. With only a dab on your fingertips, coat the surface ever so lightly with oil. Repeat this with each Hershey’s Kiss®. The vegetable oil brings back the shine to the chocolate (almost like melted chocolate), making your cookies look picture-perfect. 

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