Description
Delicious peanut butter cookies filled with melted Hershey’s kisses.
Ingredients
Scale
- 1/2 cup Peanut butter (Jif or skippy, creamy)
- 1/4 cup Powdered sugar (sifted)
- 1 1/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1/2 cup Brown sugar (packed light brown)
- 1/4 cup White granulated sugar
- 1/2 cup Peanut butter (creamy)
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 18 Hershey Kisses
Instructions
- In a microwave safe bowl, add the peanut butter and heat in the microwave for 30 seconds to melt it. Add in the sifted powdered sugar and mix with a spoon until combined. It will thicken.
- Prep a cookie sheet with wax paper ( I spray nonstick cooking spray on the pan before adding the wax paper so it stays). Use a 1 teaspoon to scoop the peanut butter filling. Place on the cookie sheet with space between. Freeze for at least 30 minutes until completely solid.
- First, unwrap the kisses and place in a bowl. Place in the freezer.
- In a medium bowl, sift the flour, baking soda, and salt. Set aside.
- Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale in color and fluffy.
- Add the peanut butter, vanilla, and egg. Mix on medium until creamy. Add the dry ingredients. Mix on low speed until just combined.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Set aside. Let the cookie dough rest for 10 minutes. This helps with spread.
- Use a small cookie scoop to scoop the dough. While the cookie dough is still in the scoop, press your thumb in the center. Place a frozen peanut butter dollop into the center. Cover it up, and remove from the scoop. Roll the cookie dough ball in your hands until smooth.
- Add the sugar to a bowl big enough to roll the cookie dough balls in. Roll the cookie dough balls in the sugar. Place 9 cookie dough balls per cookie sheet. Wait to do the rest of the cookie dough until ready to bake, to keep the peanut butter cold.
- Bake for 9-11 minutes. Bake until the edges are lightly golden.
- Let the cookies sit on the pan for 3 minutes before topping with a frozen Hershey’s kiss in the center and then immediately transfer to a cooling rack. Cool completely.
Notes
- If desired, use dark chocolate or milk chocolate kisses for a different flavor.
- For a chewier cookie, do not overbake.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg