Peanut Butter Kiss Cookies
A classic American cookie featuring a soft, chewy peanut butter base rolled in sugar. A milk chocolate candy is pressed into the center of each cookie right out of the oven, creating a delightful melted center.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Dough
- 397 gsweetened condensed milk
- 0.75 cupcreamy peanut butter
- 2 cupall-purpose baking mix
- 1 tspvanilla extract
Coating
- 0.25 cupgranulated sugar, for rolling
Topping
- 36 pcsmilk chocolate candy kiss, unwrapped
Equipment
parchment paper · spatula · wire rack · baking sheet · mixing bowl · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
About 5 min
Cook’s note: Using parchment paper prevents sticking and makes cleanup much easier.
- 2
In a large mixing bowl, combine the sweetened condensed milk, creamy peanut butter, all-purpose baking mix, and vanilla extract.
About 3 min
- 3
Stir with a spatula or wooden spoon until a soft, cohesive dough forms.
About 2 min
Cook’s note: The dough will be slightly sticky, which is normal for this recipe.
- 4
Place the granulated sugar for rolling into a small, shallow bowl.
About 1 min
- 5
Scoop about a tablespoon of dough and roll it into a 1-inch ball between your palms.
About 5 min
- 6
Roll the dough ball in the granulated sugar until it is evenly coated.
About 3 min
- 7
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between them.
About 1 min
Cook’s note: They won't spread much, but the space allows for even baking.
- 8
Bake for 6 to 8 minutes, just until the bottoms are lightly golden brown.
About 8 min
Cook’s note: Be careful not to overbake, as they will firm up as they cool.
- 9
Remove the baking sheets from the oven and immediately press one unwrapped chocolate candy into the center of each hot cookie, causing it to crackle slightly.
About 2 min
Cook’s note: Work quickly while the cookies are soft and pliable.
- 10
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 35 min
Cook’s note: The chocolate will soften and then re-harden as the cookies cool.
Keep it good
Store in an airtight container at room temperature.
These cookies are best enjoyed at room temperature.