Double Chocolate Peanut Butter Kiss Cookies are an upgraded version of the classic Peanut Butter Kiss Cookies, or sometimes called Peanut Butter Blossoms. We’re adding extra chocolate to get the perfect peanut butter-to-chocolate ratio. Try this one!
You know when you bite into that cookie and you start wondering where all the chocolate is hiding?
You won’t have to worry about that with these Peanut Butter Kiss Cookies!
We’re adding a second Hershey’s Kiss after the cookies come out of the oven so that you get the perfect amount of chocolate in every one.
Why didn’t we think about this sooner?
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Key to Success #1 – Soften the Butter
I know I say this a lot, but it’s very important to start off with soft butter when you are making many types of cookies.
This cookie recipe starts by creaming together the butter, peanut butter, and both kinds of sugar.
Make sure your butter is softened before you start mixing it using a hand mixer.
The best way to soften the butter is to leave it out on the counter for a half hour or more.
If you are in a rush, you can soften the butter in the microwave.
Microwave the cold butter on the defrost setting for 20-30 seconds.
You don’t want the butter to melt at all, but you want it to be soft enough to combine with the sugar easily.
Use your electric mixer to cream the butter and sugar together until the mixture is light and fluffy and completely smooth.
The fluffy texture of the butter and sugar is the key to a great cookie.
Key to Success #2 – Roll Dough Into 1-inch balls
The size of the peanut butter cookie dough makes a big difference in how your cookies turn out.
This goes back to the perfect chocolate-to-peanut butter ratio that we talked about earlier.
The easiest way to make 1-inch balls of dough is to use a small cookie scoop.
The cookie scoop that I use is the small cookie scoop by OXO.
It holds 2 teaspoons of dough and is the perfect size for these peanut butter kiss cookies.
Scoop the dough so that it fills the cookie scoop but doesn’t overflow out the top.
Next, dispense the dough into your hands and roll it into a tight ball then roll it in a small bowl of white granulated sugar until the dough is completely covered.
Finally, place the sugar-coated dough ball onto a parchment paper-lined cookie sheet two inches apart.
On my large cookie sheet, I usually put the dough balls 4 across and 5 down to a total of 20 cookies on each sheet.
The cookies will not spread much so that’s the reason we’re able to place them closer together than usual.
Key to Success #3 – Bake, Give it a Kiss, Bake Again, Kiss Again
We’re going to bake our sugar-coated peanut butter cookie dough in stages so that we can add the chocolate at just the right time.
Start by baking your peanut butter cookies for 6-8 minutes.
The cookies will be very lightly browned and look like round, puffy cookies.
Remove the cookie sheet from the oven and press an unwrapped Hershey’s Kiss into the top of each cookie.
You don’t want to press the chocolate kiss all the way down to the bottom of the cookie.
Just lightly press it down so that the cookies crack a bit and the Hershey’s kiss is perched on top.
Next, place the cookies back into the oven for 2 or 3 minutes until they are light brown.
Remove the baking sheet from the oven and place it on a heat-proof pad on the counter.
The chocolate kiss will look firm, but it is actually very soft on the inside.
Take a second Hershey’s Kiss and press it right on top of the first kiss.
The original Hershey’s kiss will squish into a disc shape and will act as a glue to hold the unmelted kiss in place.
Now you’ve got a beautifully cracked Peanut Butter “blossom” cookie with just the perfect amount of chocolate on top.
Save this Double Chocolate Kiss Cookie recipe to your favorite Peanut Butter Cookies board or your Peanut Butter + Chocolate board.
Double Chocolate Peanut Butter Kiss Cookies
Ingredients
- 1/2 cup butter 1 stick
- 1/2 cup peanut butter creamy
- 1/2 cup granulated sugar plus more for rolling
- 1/2 cup light brown sugar
- 1 egg
- 1 Tbsp milk
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 pkg 16 oz Hershey’s Kisses, foils removed
Instructions
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, sugar, and brown sugar until smooth.
- Add egg, milk, and vanilla. Mix until well blended.
- Gradually mix in flour, salt, and baking soda. Mix only until combined.
- Roll dough into 1-inch balls. Roll dough balls into granulated sugar and place two inches apart on the baking sheet.
- Bake until the cookies are very light brown and puffy, 6-8 minutes.
- Remove the baking sheet from the oven and lightly press a Hershey’s Kiss into the center of each cookie, allowing it to crack slightly.
- Return to the oven 2-3 minutes until the cookies are light golden brown.
- Remove from oven and press a second Hershey’s Kiss on the top of the first one, allowing the melted kiss to squish down.
- Cool 5 minutes on the baking sheet then remove to a sheet of waxed paper to cool completely.
Equipment
Nutrition
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