Peanut Butter Kiss Cookies

Today, like 476 other bloggers, I’m posting my recipe for the Great Food Blogger Cookie Swap. In it’s 5th year, this swap, organized by Lindsay and Julie, is a fundraiser for Children’s Cancer.  The premise is simple, but I can imagine the behind-the-scenes logistics can be a nightmare, with so many participants. Each blogger is provided with 3 other bloggers’ name and address.  Each blogger makes a new (to their blog) cookie recipe and mails  a dozen of the cookies to the three bloggers they  were assigned.  What fun to get all those cookies in the mail – do we every get over the thrill of a package in the mail?!  I know I don’t.

The sponsors of the swap are OXO, Dixie Crystals and Land O’Lakes, who also contribute to the cause….. and OXO sent their 7 piece liquid measuring set to all participants – what a great idea!  I’ve already used them several times. Not to be outdone, Dixie Crystals sent us a silicone baking sheet- score!

Since they have to be mailed, choosing which cookie to bake for the swap is always a dilemma.  This year I originally decided to go traditional and make gingerbread cookies. I baked them and stored them in an airtight container. The next day I made the frosting and discovered two things– – 1)the cookies were already hard after one day and 2) my cookie decorating skills need vast improvement. A five year old would have done a better job. So, on to plan B! 

For the last few years I have hosted a cookie swap. Because some of us are foodies we do try to do some fairly complicated cookies. But two years ago, my sister-in-law made these wonderful peanut butter cookies with the Hershey’s kiss on top. Nothing crazy, just a good classic cookie. Well they were everyone’s favorite! So those became Plan B – Peanut Butter Kiss Cookies.  But, honestly, these are so tasty I should have baked them in the first place!!


Peanut Butter Kiss Cookies from ascrumptiouslife,com










To make them, you make a cookie dough, roll the dough into balls, roll the balls in sugar and bake – then, as soon as they come out of the oven top the cookie with a Hershey’s kiss. The recipe says the yield is 24-30 cookies, but I made just over 36 – enough for my bloggers and a few to taste (yes, a dirty job, but someone has to do it!).

Peanut Butter Kiss Cokies and Milk from










….and I must say – make sure you’ve got milk in the house because it’s the perfect match for these cookies!!

To pack them, I bought some plastic containers  from the Dollar store and lined them with parchment paper.  I placed wax paper between the cookie layers and added a pack of festive napkins as a surprise. I then packed the cookie box into a mailing box surrounded with bubble wrap and wrapped the box with brown paper. Fingers crossed!! I was thankful to hear that they made it to their destinations, without too much injury.

Oh – and what did I get?

Peanut M&M Holiday Cookies from @Reniaeats, Browned Butter Slated Caramel Mocha Cookies from Fantastical Sharing and Thin Mints from (I lost the name!!, sorry) They were all delicious – thanks ladies!!

Look for all the cookie recipes in round-up posts on Love & Olive Oil and The Little Kitchen, next week.

Peanut Butter Kiss Cookies from











Peanut Butter Kiss Cookies

Yield: Makes 24-36 cookies.


  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup packed dark brown sugar
  • 8 Tblsp (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup smooth or chunky peanut butter (not natural)
  • 1 large egg
  • 1 tsp pure vanilla or almond extract
  • 30 chocolate kisses, unwrapped


  1. Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  2. In a large bowl, sift together the flour, baking soda, and salt. Set aside.
  3. Place 1/2 cup sugar in a small bowl. Set aside
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes.
  5. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute.
  6. With the mixer on low, add the flour mixture, a third at a time, and stir until just combined.
  7. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies.
  8. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes.
  9. Remove the cookies from the oven and press a chocolate kiss into the center of each.
  10. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.
  11. Store in an airtight container at room temperature.




  1. Classic holiday cookie – one of my very favorites! :)

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