There’s something magical about pulling a warm cookie apart to reveal a gooey chocolate center. This recipe combines the classic flavors of peanut butter with a surprise Hershey’s Kiss tucked inside each bite.
The dough comes together in minutes with basic pantry staples, creating cookies that are soft yet sturdy enough to hold their chocolate secret. I’ve perfected the baking time to ensure the edges are just golden while the center stays tender.
When you bite into one of these, the contrast between the nutty cookie and the melted chocolate is irresistible. The Kiss stays perfectly intact during baking, creating that signature gooey surprise.
These are perfect for holiday cookie swaps or whenever you want to delight someone with a sweet treat. The recipe makes about two dozen cookies, ready in under 30 minutes.
Ingredients for Peanut Butter Cookie Recipe with Hershey Kiss in the Middle
Basic pantry staples create these irresistible cookies with a chocolate surprise inside.
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy Peanut Butter 🥜 | 1 cup | Natural or conventional variety |
| Unsalted Butter 🧈 | ½ cup | Softened to room temperature |
| Granulated Sugar 🍚 | ¾ cup | Fine white sugar preferred |
| Packed Brown Sugar 🟤 | ¾ cup | Light or dark variety |
| Large Egg 🥚 | 1 whole | Room temperature for best mixing |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for best flavor |
| All-Purpose Flour 🌾 | 2 ¼ cups | Spoon and level method |
| Baking Soda 🧂 | 1 tsp | Ensures proper rise |
| Salt 🧂 | ½ tsp | Fine table salt |
| Hershey's Kisses 🍫 | 24 pieces | Unwrapped before baking |
The peanut butter is the soul of this recipe. Jif or Skippy work perfectly, but if you prefer natural, just stir it well first. Butter needs to be softened but not melted—take it out about an hour before baking. The sugars are pretty standard, but brown sugar adds that chewy texture. Domino or C&H are reliable brands you’ll find at any grocery store.
No peanut butter? Sunflower seed butter makes a great substitute (the cookies will be slightly green, but still delicious). Swap the all-purpose flour for 1:1 gluten-free blend if needed—just add a pinch of xanthan gum. The Kisses can be milk chocolate or dark chocolate, depending on preference. If you’re out of vanilla, a pinch of cinnamon adds warmth.
Dough keeps in the fridge for 3 days or freezes beautifully for 3 months. Baked cookies stay fresh in an airtight container for 5 days. The unwrapped Kisses can sit out while you prep—no need to chill them first.
Why You’ll Love This Recipe
- Five Ingredient Magic: I just grab peanut butter, butter, sugars, an egg, and those Hershey Kisses—no fancy ingredients, no stress.
- Holiday Hero: Between us, these disappear faster than any other cookie at my Christmas cookie swap.
- Budget-Friendly Batch: One batch makes dozens, and the ingredients are already in my pantry.
Step-by-Step Instructions for Peanut Butter Cookies With Chocolate Surprise
Here’s the method. Straightforward, tested, works every time.
Step 1: Cream Peanut Butter and Sugars
In a large mixing bowl, beat the 1 cup Creamy Peanut Butter and 0.5 cup Unsalted Butter until smooth and creamy. I use an electric mixer on medium speed for 2-3 minutes to ensure they’re fully incorporated.
Add the 0.75 cup Granulated Sugar and 0.75 cup Packed Brown Sugar, then beat for another 2-3 minutes until the mixture becomes light and fluffy. The color should noticeably pale, indicating the sugars have dissolved properly. This step creates the base for your cookie’s texture.
Step 2: Incorporate Wet Ingredients
Beat in the 1 whole Large Egg until fully combined, scraping down the sides of the bowl as needed. The mixture should look smooth and slightly glossy at this point.
Add the 1 tsp Vanilla Extract and mix for 15-20 seconds until evenly distributed. I always use pure vanilla extract here—the difference in flavor is noticeable in these simple, rich cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the 2.25 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. This ensures the leavening agent is evenly distributed throughout the flour.
Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. The dough will be thick and slightly sticky. Don’t overmix—stop as soon as you no longer see flour streaks.
Step 4: Shape and Bake
Preheat your oven to 350°F and line baking sheets with parchment paper. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared sheets.
Bake for 8-10 minutes until the edges are just beginning to turn light golden brown. The centers will look slightly underdone—that’s perfect. Immediately press one Hershey’s Kiss into the center of each cookie while they’re still hot from the oven.
Step 5: Cool and Finish
Transfer the baking sheets to wire racks and let the cookies cool for 5 minutes before moving them. This allows the Hershey’s Kisses to soften slightly and adhere to the cookies.
After 10 minutes, the chocolate should be set but still gooey inside. The cookies will firm up as they cool completely. Store in an airtight container at room temperature for up to 5 days.
Pro Tips For Making Peanut Butter Cookie Recipe With Hershey Kiss In The Middle
- Chill the Dough: After mixing, refrigerate the dough for at least 30 minutes—I learned this the hard way when my first batch spread into flat, sad puddles.
- Roll Even Balls: Use a tablespoon to portion the dough so each cookie bakes uniformly, and press the Hershey Kiss in just enough to secure it without squishing the cookie.
- Skip Overmixing: Once you add the egg, mix just until combined; overworking the dough makes the cookies tough, and nobody wants a dense peanut butter cookie.
- Use Room Temp Butter: Let the unsalted butter sit out for about an hour before starting—cold butter leads to uneven mixing, and warm butter makes greasy cookies.
Best Sauces and Condiments for These Flavors
Chocolate Drizzle
Melt ½ cup semi-sweet chocolate chips with 1 tsp coconut oil in the microwave in 20-second intervals. Stir until smooth, then drizzle over cooled cookies. I use Ghirardelli chips for their rich flavor. This adds extra chocolate indulgence. 💫
Peanut Butter Glaze
Whisk together ½ cup powdered sugar, 2 tbsp creamy peanut butter, and 2-3 tbsp milk until smooth. Drizzle over the cookies for a double peanut butter experience. The glaze sets in about 15 minutes at room temperature.
Salted Caramel Sauce
Warm ¼ cup store-bought caramel sauce with a pinch of flaky sea salt for 10 seconds in the microwave. I love Smucker’s brand for this. Drizzle lightly over each cookie for a sweet-salty contrast that elevates the chocolate.
Vanilla Ice Cream
Serve warm cookies with a small scoop of vanilla bean ice cream on top. The cold creaminess pairs perfectly with the warm, gooey center. I recommend Ben & Jerry’s for the best texture and flavor combination.
Raspberry Preserves
Add 1 tsp raspberry preserves to the center of each cookie alongside the Kiss before baking. The tart berry flavor cuts through the richness beautifully. Use Bonnie Mamman or Smucker’s for consistent quality.
Cinnamon Sugar Dust
Mix 1 tbsp granulated sugar with ¼ tsp ground cinnamon and sprinkle lightly over cooled cookies. This simple touch adds warmth and a subtle crunch that complements the peanut butter perfectly. 💛
Nutrition Facts
Frequently Asked Questions
Can I use crunchy peanut butter instead?
Yes, but the texture will be slightly different. Crunchy peanut butter adds extra bits of peanuts throughout the cookie. For best results, stick with creamy for a smoother dough.
Why do my cookies spread too much?
This usually happens if the butter was too soft or melted. Chill the dough for 30 minutes before baking to prevent excessive spreading. Also, avoid over-creaming the butter and sugars.
Can I use mini Hershey’s Kisses?
Press one mini Kiss into the center of each 1-inch dough ball. Bake for 1-2 minutes less since the cookies will be smaller. The chocolate will still melt perfectly.
How do I store these cookies?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months. Thaw at room temperature before serving.
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