Peanut Butter Cookies With Kisses: A Sweet Memory

The scent of peanut butter cookies baking always takes me back to Christmas Eve at my grandmother’s. The entire house would be filled with excited chatter, the twinkling of Christmas lights, and that unmistakable aroma. Grandma always made a huge batch of these peanut butter cookies, each crowned with a shiny Hershey’s Kiss. As kids, we’d sneak a cookie (or two!) before dinner, the sweet and salty combination a perfect prelude to the holiday feast. This recipe isn’t just about baking; it’s about recreating those warm, cherished memories.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 9-10 minutes
• Total Time: 3 hours 39-40 minutes (includes chilling time)
• Servings: 36 cookies
• Yield: 3 dozen cookies
• Dietary Type: Not Gluten-Free

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup margarine, softened
• 1/2 cup peanut butter (creamy or crunchy)
• 1 egg
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 (14 ounce) bag Hershey’s chocolate kisses, unwrapped

Equipment Needed

• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Cookie sheets
• Parchment paper or silicone baking mats (optional)
• Cooling rack

Instructions

1. In a large mixing bowl, cream together the 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup softened margarine, and 1/2 cup peanut butter using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie, so don’t rush it.
2. Beat in 1 egg until well combined. Make sure to scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
3. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. This dry ingredient mixture helps to ensure that the baking powder and soda are evenly distributed, leading to a more consistent rise.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Cover the dough and refrigerate for at least 3 hours, or preferably overnight. This chilling time is essential because it allows the gluten in the flour to relax, resulting in a more tender cookie. It also prevents the cookies from spreading too much during baking.
6. Preheat your oven to 375 degrees F (190 degrees C).
7. Shape the chilled dough into 1-inch balls. You can use a cookie scoop for uniform size. Place the dough balls on ungreased cookie sheets, leaving about 2 inches between each cookie to allow for spreading. If you are concerned about sticking you can line the cookie sheets with parchment paper or silicone baking mats.
8. Bake for 9 to 10 minutes, or until the edges are light brown. Keep a close eye on the cookies, as baking times may vary depending on your oven.
9. Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes. This allows the cookies to firm up slightly before transferring them to a cooling rack.
10. Transfer the cookies to a wire cooling rack to cool completely.
11. While the cookies are still warm, place an unwrapped Hershey’s Kiss in the center of each cookie. The residual heat will help the Kiss adhere to the cookie.
12. Let the cookies cool completely for several hours or preferably overnight to allow the chocolate to set. This prevents melty fingers and ensures the Kisses stay put.

Expert Tips & Tricks

• Chilling is Key: Don’t skip the chilling step! It’s crucial for preventing excessive spreading and creating a tender cookie. If you’re short on time, even an hour in the freezer can help.
• Peanut Butter Power: Use your favorite peanut butter! Creamy peanut butter will give you a smoother texture, while crunchy peanut butter adds a delightful textural contrast.
• Even Baking: For even baking, rotate the cookie sheets halfway through the baking time. This helps ensure that all the cookies bake uniformly.
• Soft Kisses: If you want to make the Kisses even softer, you can place them in the freezer for about 30 minutes before unwrapping and placing them on the cookies. This will help them hold their shape better.
• Preventing Spreading: If your cookies are spreading too much, try adding an extra tablespoon or two of flour to the dough.
• Margarine Matters: The quality of your margarine can impact the cookies, so use a good-quality margarine for better results.

Serving & Storage Suggestions

These peanut butter cookies with kisses are best served at room temperature. They make a delightful treat with a glass of cold milk, a cup of hot cocoa, or even a scoop of vanilla ice cream.

Storage:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Refrigerator: For longer storage, store them in an airtight container in the refrigerator for up to a week.
• Freezer: To freeze, wrap the cookies individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	136 kcal	7%
Total Fat	7 g	9%
Saturated Fat	2 g	10%
Cholesterol	8 mg	3%
Sodium	104 mg	4%
Total Carbohydrate	16 g	6%
Dietary Fiber	1 g	4%
Sugars	11 g	22%
Protein	2 g	4%

Variations & Substitutions

• Chocolate Chip Surprise: Instead of Hershey’s Kisses, press a mini chocolate chip into each cookie after baking.
• Pretzel Perfection: Press a small pretzel into each cookie along with the Hershey’s kiss for a salty-sweet twist.
• Different Nut Butters: Experiment with almond butter, cashew butter, or sunflower seed butter for a unique flavor.
• Spice It Up: Add a dash of cinnamon or nutmeg to the dough for a warmer, more festive flavor.
• Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free. Be sure to use a blend that is designed for baking. You may need to add a binding agent such as xanthan gum.
• Vegan: Substitute the margarine with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Make sure the Hershey’s Kisses are a vegan variety.

FAQs (Frequently Asked Questions)

Q: Why do I need to chill the dough?
A: Chilling the dough prevents the cookies from spreading too much during baking and allows the gluten to relax, resulting in a more tender cookie.

Q: Can I use natural peanut butter?
A: Yes, but be aware that natural peanut butter can sometimes be oilier. You may need to add a bit more flour to the dough to compensate.

Q: My cookies are spreading too much. What can I do?
A: Make sure you’ve chilled the dough properly. You can also try adding an extra tablespoon or two of flour to the dough.

Q: Can I freeze the cookie dough?
A: Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw in the refrigerator overnight before baking.

Q: What if I don’t have margarine? Can I use butter?
A: Yes, you can substitute butter for margarine in this recipe. Just make sure the butter is softened before creaming it with the sugars.

Final Thoughts

These Peanut Butter Cookies with Kisses are more than just a sweet treat; they’re a symbol of warmth, comfort, and cherished memories. Whether you’re baking them for a holiday gathering, a simple weeknight dessert, or just a little pick-me-up, I hope this recipe brings you as much joy as it has brought me over the years. Don’t be afraid to experiment with variations and make them your own. And most importantly, share them with loved ones! I’d love to hear how they turn out – feel free to leave a comment and let me know your baking adventures! Consider pairing these cookies with a scoop of vanilla ice cream or a warm cup of hot chocolate for the ultimate cozy indulgence.