Peanut Butter Kisses | Chapel Hill Family Photographer

I can remember eating these peanut butter cookies with a Hershey’s Kiss in the middle at all sorts of events when I was a kid. Potlucks were the typical method of socializing in the circles that my family traveled and people brought all sorts of goodies. No one worried about food allergies back then; I don’t know if they were more rare or if the world was just less accommodating. If you happen to have a peanut allergy concern, swap the peanut butter cookie dough for the sugar cookie dough that I shared last week, and enjoy them that way. They’ll still be delicious and more allergen friendly.

Despite having eaten dozens of these peanut butter cookies during my childhood, I’d never actually made them myself. We baked lots of cookies when I was a kid, but these were never in the recipe box. So, when my four-year-old decided that he wanted to make these particular peanut butter cookies, I had to find a recipe. That turned out to be quite easy. I bought a bag of Hershey’s Kisses and the recipe was on the bag. Easy peasy. I’ll share it here for your convenience or just in case your bag of Kisses doesn’t end up having the recipe printed on the back.

Peanut Butter Kisses | Chapel Hill Family Photographer


Peanut Butter Kisses a.k.a. Peanut Butter Blossoms


48 Hershey’s Kisses

1/2 Cup Butter

3/4 Cup Peanut Butter

1/3 Cup Sugar

1/3 Cup Packed Brown Sugar

1 Egg

2 Tablespoons Milk

1 teaspoon Vanilla

1 1/2 Cups Flour

1 teaspoon Baking Soda

1/2 teaspoon salt

Extra Sugar to roll cookies in before baking.

Set your kids to work opening the Kisses (mine had way more self-control than I would have) while you preheat the oven to 375 degrees.

Beat butter and peanut butter together until smooth and well blended. Add in both sugars and beat until fluffy. Beat in milk, egg, and vanilla.

In another bowl, combine dry ingredients. Gradually add to the peanut butter mixture, combining well in between additions.

Roll into walnut-sized balls. Roll in sugar and place on an ungreased cookie sheet.

Bake for 8-10 minutes until lightly browned. While their still hot, push a Kiss into the center of each cookie. Be careful not to overcook, because the cookies crack a lot more as you push in the Kisses and they’ll start to fall apart as they cool. Still tasty, just lots more crumbs.


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