Description
Soft, chewy peanut-butter cookies rolled in sugar with a milk chocolate kiss pressed in the center — holiday-perfect and totally irresistible.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup creamy peanut butter
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- About ½ cup extra granulated sugar for rolling the dough balls
- 11 oz bag milk chocolate kisses (or your favorite wrapped chocolate)
Instructions
Make the dough
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In a medium bowl, whisk the flour, baking soda, and salt until evenly blended. Set that aside.
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In a large bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar on medium speed until smooth and slightly fluffy (about 1–2 minutes).
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Add the egg, milk, and vanilla; beat until everything looks uniform, scraping the bowl as needed.
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Reduce the mixer speed and add the dry mix in two additions, stirring just until the dough comes together. Don’t overmix — that keeps the cookies tender.
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Cover the dough tightly (bowl wrapped or in a sealed container) and chill for at least 1 hour. Chilling is key to control spread and get that perfect texture.
Shape and bake
6. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
7. Roll the chilled dough into 1-inch balls (a small scoop or clean hands work great). Roll each ball in the extra granulated sugar so they’re well coated.
8. Place the sugared balls on the prepared sheets, leaving 1½–2 inches between each.
9. Bake for 7–8 minutes — the tops should look set but still soft. Don’t wait for them to brown.
10. As soon as the cookies come out, press one unwrapped milk chocolate kiss into the center of each cookie. Gently press down to create that classic crackled surface.
11. Return the pan to the oven for 2 more minutes to slightly soften the chocolate so it adheres and gets glossy.
12. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling. Use a spatula — warm cookies are fragile.
Notes
- Storage & make-ahead tips
- Store cooled cookies in an airtight container at room temperature. Place a slice of bread inside to help keep them soft for several days — seriously, it works.
- Cookies will generally keep up to a week using the bread trick, though they rarely last that long.
- Freezing the dough (handy shortcut)
- Roll the dough into 1-inch balls but don’t coat in sugar yet. Arrange them on a parchment-lined sheet and freeze until firm (about 1–2 hours).
- Transfer the frozen balls to a freezer bag. When you’re ready to bake, roll them in granulated sugar straight from the freezer and bake for 9–11 minutes. Immediately press on the chocolate kisses and return to the oven for 2 minutes. Do not thaw before baking.
- Extra tips for smooth baking
- Unwrap the kisses before you start baking. It speeds things up and prevents burns.
- For uniform cookies, measure dough balls consistently. A small scoop or scale helps.
- Use parchment or silicone mats to prevent sticking and promote even browning.
- If you like slightly chewier centers, err on the shorter baking time. They’ll firm up while cooling.
Nutrition
- Calories: 107kcal
- Sugar: 10g
- Sodium: 66mg
- Fat: 5g
- Carbohydrates: 14g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 10mg