These cookies are a holiday favorite! Topped with a kiss and filled with peanut butter chips, these sweet treats are perfect for giving to neighbors and friends. I keep some unbaked dough in the freezer so we can have fresh baked cookies anytime we want!
Peanut Butter Cookies:
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2/3 cup creamy peanut butter
1 tsp vanilla
2 Tablespoons whole milk
1 tsp baking soda
1 3/4 cup AP flour
1/2 tsp good salt
1/2-3/4 cup Reese’s Peanut Butter Chips
Sugar for rolling
24 Hershey’s Kisses, unwrapped
Preheat the oven to 375F degrees. Line baking sheets with a silpat or parchment paper.
With an electric mixer beat the butter and both sugars together until light and fluffy, then add in the peanut butter and mix well. Add in the egg and beat well. Add in the vanilla and milk. In a separate bowl mix together the flour, salt and baking soda. Slowly add it to the rest of the ingredients and then stop. Do not over mix once the flour is in. Fold in the peanut butter chips. If the dough is too warm to roll into balls you can put it in the refrigerator to chill for a bit. Form into golfball size portions and roll in the raw sugar. You can freeze them at this point, or continue with baking. Place evenly spaced on your prepared sheet pan and bake until puffed and light golden brown, 10-11 minutes. Do not overbake.
Once they are out of the oven, top each cookie with a Hershey’s kiss and allow them to cool on the sheet pan, or transfer to a cooking rack. The Hershey kiss will firm up after they are completely cool.
Yield 24 cookies. *pro tip: write the baking time and oven temp on the ziplock bag when you freeze the dough balls if you are saving some to bake later. Frozen dough will only take an extra minute or two to bake. Watch them closely as oven temperatures can vary.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.