These peanut butter cookies with a Hershey kiss on top are more commonly known as peanut butter blossoms, but I prefer to call them peanut butter kisses. The cookie dough is slightly different from the standard crisscross peanut butter cookie recipe, so I don’t advise using this dough for non-kissed cookies.
Ingredients
- 100 g granulated sugar
- 100 g light brown sugar
- 55 g butter
- 130 g peanut butter
- 50 g lard
- 1 egg
- 180 g all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- [optional] granulated sugar for rolling
- 36 Hershey kisses
Directions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl, add the all-purpose flour, baking soda, and baking powder. Stir until combined, then set the bowl aside.
- In a mixing bowl, add the granulated sugar, brown sugar, butter, peanut butter, and lard. Beat at a medium speed until well combined and creamy.
- Add the egg to the sugar-butter mixture and beat until combined.
- Slowly add the flour mixture. Beat until the dough firms up and sticks together.
- Form dough into 1-inch diameter balls and place on a cookie sheet.
- [Optional] Roll each dough ball in granulated sugar.
- Bake dough for 10 minutes.
- Remove cookies from oven, then press a chocolate kiss onto the top center of the cookie.
- Let cook for several minutes until cookie is firm enough to remove to a cooling rack.
- Cool completely before storing.
Notes
- Rolling the balls of dough in sugar is completely optional. The cookies are sweet enough without that step.
- Parchment paper is useful, but not required.
- Do not add the chocolate kisses before placing the dough in the oven.
- Stirring in the flour too quickly will cause a mess. Have patience.
- For very uniform cookies, weigh the dough and divide by 36. For example, if the dough weighs 660 grams, then each ball of dough should be around 18 grams.