Hershey-Kissed Peanut Butter Cookies – a delicious recipe with Kisses, All-purpose Bleached Flour, Baking Soda, Butter, Peanut Butter, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare Kisses and set aside.
2
Mix flour and baking soda in a small bowl; set aside. Mix butter, peanut butter and brown sugar in a medium bowl until smooth. Mix eggs and vanilla in a small bowl. Add to peanut butter mixture; beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.
3
Using a 2-ounce (1/4 cup) spring-action ice cream scoop form dough balls and scoop onto a plastic wrap-rimmed baking sheet. Freeze until solid, about 30 minutes.
4
When ready to bake cookies, adjust oven racks lower-middle position and heat oven to 375 degrees. Working 6 or 7 dough balls at a time, arrange them on a parchment paper-lined cookie sheet. Bake until cookies are golden, but not dark brown, 15 to 18 minutes. Remove from oven and, working quickly, press 4 Hershey Kiss halves onto each cookie and let stand on cookie sheet to firm up, about 5 minutes. Transfer to a wire rack and let cool completely.
967
kcal
Calories
37
g
Fat
142
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 whole Hershey's Kisses, Halved Lengthwise, 1 cup All-purpose Bleached Flour, 1-1/2 teaspoon Baking Soda, ½ Tablespoons (1 1/2 Sticks) Butter, Melted Until Warm But Not Hot, and more.
Yes, Hershey-Kissed Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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