Peanut Butter Kiss Cookies Recipe

Granulated sugar: Adds sweetness and helps to create a slightly crispy texture.

Brown sugar: Provides a deeper, molasses-like flavor and adds moisture to the cookies.

Peanut butter: The star ingredient, giving the cookies their distinctive flavor.

Butter: Adds richness and helps to create a tender texture.

Egg: Binds the ingredients together and adds moisture.

All-purpose flour: The main structure of the cookies, providing the necessary bulk.

Baking soda: Helps the cookies to rise and become fluffy.

Baking powder: Works with the baking soda to ensure the cookies rise properly.

Salt: Enhances the flavors of the other ingredients.

Chocolate kisses: The finishing touch, adding a burst of chocolatey goodness to each cookie.

To ensure your cookies have a perfect texture, make sure your butter is properly softened before mixing. This means it should be at room temperature, not melted. Softened butter will cream better with the sugars, creating a light and fluffy base for your dough. If your butter is too cold, it won't incorporate well, and if it's too warm, your cookies may spread too much during baking.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• packed brown sugar - Substitute with maple syrup: Maple syrup adds a rich, complex sweetness and moisture to the cookies.

• peanut butter - Substitute with almond butter: Almond butter provides a similar texture and nutty flavor, suitable for those with peanut allergies.

• butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) works as a binding agent and is vegan-friendly.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the cookies suitable for those with gluten intolerance.

• baking soda - Substitute with baking powder: Use double the amount of baking powder to replace baking soda, as it has a different chemical composition.

• baking powder - Substitute with cream of tartar and baking soda: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• unwrapped chocolate kisses - Substitute with dark chocolate chunks: Dark chocolate chunks provide a richer, more intense chocolate flavor and can be more healthful.

• To keep your peanut butter kiss cookies fresh and delightful, store them in an airtight container at room temperature. They will stay soft and delicious for up to a week.
• If you want to extend their shelf life, place the cookies in a single layer in a container and separate each layer with parchment paper. This prevents them from sticking together.
• For longer storage, you can freeze the cookies. First, let them cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and freeze until solid. This step ensures they don't stick together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label it with the date. They can be frozen for up to three months.
• When you're ready to enjoy your frozen peanut butter kiss cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes. They will taste just as fresh as the day you baked them.
• If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will give them that freshly-baked warmth and aroma.
• For added freshness, you can place a slice of bread in the container with the cookies. The bread will help maintain the moisture, keeping your cookies soft and chewy.
• Avoid storing the cookies in the refrigerator, as this can cause them to dry out and lose their delightful texture.

• Preheat your oven to 300°F (150°C). Place the peanut butter kiss cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, just until the chocolate kisses begin to soften slightly. This method ensures the cookies remain crispy on the outside and soft on the inside.

• For a quicker method, use a microwave. Place 1-2 cookies on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as the chocolate can melt too much.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 2-3 minutes. This method keeps the cookies crispy and the chocolate perfectly soft.

• For a stovetop method, use a skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, checking frequently to ensure the chocolate doesn't melt too much. This method is great for a quick reheat without using an oven or microwave.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cookies on a small baking sheet and heat for 5-7 minutes. This method is similar to the conventional oven but quicker and more energy-efficient for small batches.

• Oven: Used to bake the cookies at the specified temperature of 375°F (190°C).

• Baking sheet: A flat surface to place the cookie dough balls on for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking and to make cleanup easier.

• Large bowl: For mixing the sugars, peanut butter, butter, and egg together.

• Electric mixer: To beat the ingredients until they are light and fluffy.

• Separate bowl: For whisking together the dry ingredients like flour, baking soda, baking powder, and salt.

• Whisk: To combine the dry ingredients evenly.

• Measuring cups: To measure out the ingredients accurately.

• Measuring spoons: For measuring smaller quantities like baking soda, baking powder, and salt.

• Spatula: To scrape down the sides of the bowl and ensure all ingredients are well mixed.

• Cookie scoop: To shape the dough into uniform 1-inch balls.

• Wire rack: For cooling the cookies completely after baking.

• Cooling rack: Another term for the wire rack, used to cool the cookies.

• Small bowl: For holding the extra granulated sugar to roll the dough balls in.

• Unwrapped chocolate kisses: The final touch, pressed into the center of each cookie right after baking.

Pre-measure ingredients: Measure out all ingredients before you start baking to streamline the process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your wet and dry ingredients.

Chill dough in batches: Divide the dough into smaller portions and chill them while you work with one batch.

Unwrap kisses ahead: Unwrap the chocolate kisses before you start baking to save time during assembly.

Use a cookie scoop: A cookie scoop ensures uniform dough balls and speeds up the shaping process.