Ingredients
Equipment
Method
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat peanut butter, butter, granulated sugar, and brown sugar using a hand or stand mixer until smooth and creamy.
- Add wet ingredients: Mix in the egg, milk, and vanilla extract until fully incorporated. Scrape down sides as needed.
- Combine: Gradually add the dry mixture to the wet mixture on low speed until a dough forms. Cover and chill for at least 1 hour.
- Preheat oven: Line 2 baking sheets with parchment paper or silicone mats and preheat oven to 375°F (190°C).
- Shape dough: Roll dough into 1-inch balls, coat with granulated sugar, and place 2 inches apart on prepared baking sheets.
- Bake and press: Bake for 7–8 minutes, remove from oven, and immediately press a Hershey’s Kiss into the center of each cookie. Return to oven for 2 minutes more.
- Cool: Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
- Store: Keep cookies in an airtight container with a slice of bread to maintain softness for up to one week.
Notes
Serving: Enjoy these cookies with milk or coffee, or add them to a festive dessert platter.
Storage: Store in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.
Tips:
• Use room-temperature ingredients for smooth mixing.
• Chill the dough for thicker, fluffier cookies.
• Press kisses into cookies while warm to create the classic crackled look. Variations: Try dark chocolate or caramel-filled Hershey’s Kisses, or use crunchy peanut butter for extra texture.
• Use room-temperature ingredients for smooth mixing.
• Chill the dough for thicker, fluffier cookies.
• Press kisses into cookies while warm to create the classic crackled look. Variations: Try dark chocolate or caramel-filled Hershey’s Kisses, or use crunchy peanut butter for extra texture.