Peanut Butter Kiss Cookies

Rich, peanut-buttery goodness in every bite – these Peanut Butter Kiss Cookies are a dream come true! With a creamy peanut butter dough and a hint of sweetness, these soft-baked treats are perfect for satisfying your sweet tooth.

Plus, the added crunch of chopped peanuts or peanut butter chips takes them to the next level!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup peanut butter (creamy or crunchy, whichever you prefer)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: chopped peanuts or peanut butter chips for added texture and flavor

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the peanut butter and butter until smooth and creamy. Gradually add the granulated sugar and brown sugar to the peanut butter mixture, beating until well combined.

Beat in the egg and vanilla extract until smooth.

Gradually add the flour mixture to the wet ingredients, beating until a dough forms. If using chopped peanuts or peanut butter chips, fold them into the dough at this stage.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let the cookies cool and set before serving.

Notes

Soft and chewy peanut butter kiss cookies are best served fresh, so try to consume them within a day or two for optimal flavor and texture. If you must store them, place them in an airtight container at room temperature for up to 5 days.

You can also freeze them for up to 2 months and thaw at room temperature when ready.

For an extra crunchy peanut butter experience, sprinkle a pinch of flaky sea salt on top of the cookies before baking. To ensure the cookies retain their moisture, avoid overmixing the dough and don’t overbake.

If using chopped peanuts or peanut butter chips, be gentle when folding them into the dough to prevent breaking.

Keep an eye on the cookies during the last 2 minutes of baking, as they can quickly go from perfectly golden to burnt.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 4.5g
• Cholesterol: 15mg
• Sodium: 150mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 4g