Meet No Chill Peanut Butter Kiss Cookies. These chewy and soft cookies are made with creamy peanut butter, are rolled in sugar, and have a candy piece center. They are a classic cookie for all seasons and are sure to have friends and family impressed!
Though I already have a Peanut Butter Blossom recipe, these are softer, chewier, and thicker! These cookies truly showcase peanut butter so nicely, and I can’t wait for you to give them a try. Speaking of peanut butter, if you are a PB fan, you will LOVE these Peanut Butter Cheesecake Brownie Bars or these Reese’s Cookie Dough Brownies.
Tell Me About These!
- Thick and soft cookies with the perfect chewy texture
- Bursting with peanut butter flavor from creamy peanut butter
- Customizable and topped with your favorite candy
- No chill time required, making prep quick and easy!
Peanut Butter Cookie Ingredients
- All Purpose Flour: You’ll need plain, white all purpose flour measured correctly. To measure properly:
- use a kitchen scale to measure
- spooning flour into your measuring cups before leveling off the tops with a knife
- Baking Soda: Baking soda gives these cookies a PERFECT rise.
- Salt: Salt enhances the flavor and brings out the sweetness in these peanut butter kiss cookies.
- Unsalted Butter: Unsalted butter at room temperature provides flavor and structure in these.
- Light Brown Sugar + Granulated Sugar: The combination of sugars creates soft, chewy, and moist peanut butter cookies.
- Eggs: Eggs give these cookies a chewy texture!
- Vanilla Extract: Vanilla extract completes the flavor of these peanut butter sugar cookies.
- Creamy Peanut Butter: What is a moist, chewy peanut butter cookie without peanut butter? Make sure to use creamy peanut butter for the best texture!
Step by Step Process
PLEASE NOTE: Full instructions can be found in the recipe card below
Step 1: Mix room temperature butter, light brown sugar, and granulated sugar together for 2-3 minutes on medium-high speed until combined.
Step 2: Add room temperature eggs to the batter and mix until incorporated.
Step 3: Add creamy peanut butter and vanilla extract to the dough. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to ensure the ingredients are dispersed throughout.
Step 4: Pour the dry ingredients into the dough and mix on low speed just until you see the flour mixture disappear.
Step 5: Divide cookies into 1 1/2 tablespoon-sized balls. Roll each ball in sugar twice before baking.
Step 6: Bake cookies until cracked throughout, slightly soft in the center, and light golden brown around the edges.
Step 7: Top each cookie with a candy. Importantly, allow the cookies to fully set before storing covered at room temperature for up to 4 days.
Frequently Asked Questions
If your creamy peanut butter cookies come out dry, you likely overmeasured your flour by not measuring the gram measurement using a kitchen scale or by packing your measuring cups rather than spooning the flour. Additionally, you may have overbaked your cookies, creating drier, cakier cookies rather than moist and chewy cookies.
For best results, I recommend storing peanut butter cookies in an airtight container or zippable bag, tightly covered with aluminum foil or plastic wrap, or individually wrapped at room temperature for up to 4 days. However, you can also freeze the cookies after they have fully set for up to 4 months.
Expert Tips & Tricks
- Double Sugar Rolling: First, I highly recommend rolling each ball in sugar once, one at a time. After you have rolled each ball, roll them one more time in the sugar to better coat them.
- Baking: Bake these cookies until the tops looked cracked, the centers are domed and slightly soft, and the edges of the cookie are light golden brown in color. The tops should be pale and slightly shiny on top. Do not bake past this point because you will end up with dry cookies.
- Candy Center: Use whatever candy center works for you- Hershey Kiss, Dove Heart, Mini Reese’s… it’s up to your preference! I use dark chocolate Dove Hearts in these. Just make sure to wait to store these cookies until the centers have firmed up. They will be melty and gooey and will create a big mess if stored prior to setting up.
Related Recipes
No Chill Peanut Butter Kiss Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 22 cookies 1x
- Category: Cookies, Peanut Butter, Kiss Cookies
- Method: Bake
- Cuisine: American
Description
Meet No Chill Peanut Butter Kiss Cookies. These chewy and soft cookies are made with creamy peanut butter, are rolled in sugar, and have a candy piece center. They are a classic cookie for all seasons and are sure to have friends and family impressed!
Ingredients
- 2 1/4 cups (275g) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (110g) unsalted butter, room temperature
- 1 cup (240g) light brown sugar
- 1/3 cup (70g) cup granulated sugar + additional 1/4 cup for rolling
- 2 large eggs (100g), room temperature
- 2 teaspoons (8g) pure vanilla extract
- 2/3 cup (192g) creamy peanut butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off cleanly and in one pieces after baking.
- In a medium bowl, whisk all purpose flour, baking soda, and salt together.
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and 1/3 cup granulated sugar together on medium-high speed until smooth, creamy, and fluffy. This should be 2-3 minutes of consistent mixing.
- Add room temperature eggs to the dough and beat on medium speed until incorporated.
- Mix vanilla extract and creamy peanut butter into the dough on medium speed until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to make sure the ingredients are properly incorporated.
- Carefully, add the dry ingredients to your wet batter on low speed and in several additions to avoid making a mess. Mix only until you see the dry ingredients disappear into the batter, as mixing past this point can create dense cookies.
- Roll the balls into 1 1/2 tablespoon-sized dough balls. Roll each ball in the extra 1/4 cup of sugar before placing them on the baking sheet. For best results, roll each ball one more time in sugar before baking.
- Bake the cookies for 8-12 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
- Let the cookies set for 1 minute before placing a candy piece into the center of each cookies. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling.
- Allow the candy centers to fully set before storing at room temperature for up to 4 days.
Keywords: Peanut Butter, Kiss Cookies, No Chill, Creamy Peanut Butter
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