Pin it
Simple Homemade Chocolate-Topped Peanut Butter Cookies
These cookies have become a holiday staple in my home. They pair a soft peanut butter base with a chocolate kiss centerpiece that looks fancy but takes minimal effort. Whenever I bake a batch, they're the first treats to vanish from any platter. What's great is how they seem like you spent ages making them when they're actually super quick to whip up. They work perfectly for Christmas gatherings or just when you need something sweet to munch on.
What Makes This Cookie Recipe Special
- They maintain a soft, chewy texture with that yummy chocolate middle
- You can make them with stuff you probably already have
- The recipe yields plenty for everyone (if you can stop yourself from eating them all)
- Try different kiss flavors or colored sugars to match any event
- Kids love to help roll the dough balls in sugar - great family activity
Basic Pantry Items You'll Need
- Peanut Butter: Pick the smooth kind that doesn't separate for the best results.
- Butter: Set it out about two hours before to get properly softened.
- Sugars: Both white and brown combine to create just the right sweetness level.
- Egg: A room temperature egg will blend into your dough much better.
- All-Purpose Flour: Be careful when measuring to avoid dry, crumbly cookies.
- Hershey's Kisses: Traditional milk chocolate works great, but feel free to experiment.
- Vanilla Extract: A tiny bit adds wonderful flavor to your cookies.
- Baking Basics: The baking soda and salt are crucial for proper texture and taste.
Making Your Cookies Step by Step
- Create Your Creamy Foundation
- Beat your softened butter with peanut butter until completely smooth, about 2 minutes. Add both white and brown sugars, mixing for another 3 minutes until the mixture looks airy and lighter in color. Mix in your egg and vanilla until everything looks smooth and well combined.
- Combine Your Dry Ingredients
- Carefully add your flour, baking soda, and salt bit by bit on low speed. Stop mixing as soon as everything comes together into a soft dough. Use a spatula to scrape down your bowl, making sure all ingredients are fully incorporated.
- Form Your Cookie Balls
- Make small 1-inch balls from your dough - a small cookie scoop works wonders here. Roll each ball in white sugar until fully coated. Set them on your cookie sheets with space between each one. If your kitchen feels warm, stick the shaped dough in the fridge for about 15 minutes.
- Bake Until Just Right
- Put your cookie sheets in your 375°F preheated oven for 8-10 minutes. Look for slightly puffy centers and edges that are barely set. While they're baking, unwrap all your chocolate kisses so they're ready to go.
- Add The Chocolate Topper
- As soon as you pull the cookies from the oven, push a chocolate kiss into the middle of each warm cookie. The soft cookie will wrap around the chocolate base. Let them sit on the baking sheet for about 5 minutes before moving them to a cooling rack.
Tricks For Better Cookies
- Watch Your Temps: Using ingredients at room temperature makes mixing much easier.
- Flour Matters: Use a spoon to put flour in your measuring cup, then level it off for accuracy.
- Cooling Helps: If your cookies spread too much, cooling the dough will fix the problem.
- Chocolate Tip: Put your kisses in the freezer while cookies bake so they won't melt too quickly.
- Get Creative: Switch up kiss flavors like caramel or dark chocolate for variety.
Pin it
Tasty Ways To Enjoy Them
- Pair them with a glass of cold milk or mug of hot chocolate
- Include them on holiday cookie trays
- Wrap them up as homemade presents
- Stuff ice cream between two cookies during hot weather
- Let guests roll cookies in different colored sugars before baking
Keeping Your Cookies Fresh
- Store in a sealed container at room temperature for up to 5 days
- Pop baked cookies in the freezer for up to 3 months
- Store raw dough in your fridge for a couple days
- Prep and freeze unbaked dough balls for quick baking later
- Let frozen cookies come to room temp naturally before eating
- When giving as gifts, put wax paper between layers to keep them pretty
Frequently Asked Questions
- → Why use eggs at room temperature?
Room temperature eggs mix into the dough more evenly, giving you a smooth texture.
- → Which peanut butter works best?
A creamy peanut butter that doesn’t separate is your best bet.
- → Should I chill the chocolate candies?
It’s up to you! Chilled candies keep their shape better, but it’s not required.
- → Why should I be careful measuring flour?
Too much flour can make your cookies dry. Weighing your flour is the most accurate method.
- → How long do the cookies stay fresh?
If you store them in an airtight container, they’ll last up to a week.
- → Can these cookies be frozen?
Absolutely! Freeze them for up to three months, just leave off the chocolate candies until serving.