Description
Peanut butter cookies topped with Hershey’s Kisses.
Ingredients
Scale
- 3 cups all-purpose flour (360 grams)
- ½ teaspoon baking soda (3 grams)
- ½ teaspoon baking powder (2 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 cup unsalted butter (226 grams), room temperature
- 1 cup creamy peanut butter (270 grams)
- ⅔ cup dark brown sugar (142 grams)
- ⅔ cup granulated sugar (133 grams)
- 2 large eggs (100 grams), room temperature
- 2 teaspoons pure vanilla extract (8 grams)
- 1 tablespoon milk (14 grams), optional
- 2 pounds Hershey’s Kisses (907 grams), wrappers removed
Instructions
- Line 2 baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together.
- Cream butter and peanut butter until smooth.
- Add brown sugar and granulated sugar and beat until smooth.
- Add eggs and vanilla and beat until incorporated.
- Add flour mixture and mix until just incorporated.
- If the mixture is too stiff, add milk.
- Cover and refrigerate dough for 30 minutes. Preheat oven to 375°F.
- Shape dough into ¾-inch balls and place on baking sheets.
- Bake for 8 minutes, remove from oven, and press a candy kiss in the middle of each cookie.
- Place the cookies back in the oven and bake an additional 2 minutes.
- Transfer the cookies to a cooling rack after 2 minutes.
Notes
- Use room temperature ingredients for best results.
- Chill the dough to prevent cookies from spreading too much.
- Adjust baking time based on your oven.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown