Few cookies spark childhood nostalgia quite like Old-Fashioned Peanut Butter Kiss Cookies. With their soft, chewy centers and signature chocolate kiss perched right in the middle, these classic treats have earned their place at countless bake sales, holiday platters, and after-school snack moments. They’re simple, familiar, and deeply comforting—just the way homemade cookies should be.
This timeless recipe has been passed down through generations, often appearing on kitchen tables during Christmas, family reunions, or cozy Sunday afternoons. It’s a reminder of the days when baking was a shared experience—when little hands rolled dough in sugar while the aroma of warm peanut butter filled the house. Whether you’re reliving childhood memories or baking them for the first time, these cookies deliver that heartwarming, homemade goodness everyone loves.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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½ cup packed light brown sugar
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½ cup creamy peanut butter
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1 large egg
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2 tablespoons milk
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1 teaspoon pure vanilla extract
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About 36 milk chocolate kisses, unwrapped
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Additional granulated sugar (for rolling)
Directions
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Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats for easy cleanup.
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Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
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Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes using a hand mixer or stand mixer.
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Add the peanut butter, egg, milk, and vanilla. Mix until fully combined and smooth, scraping down the sides of the bowl as needed.
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Incorporate the dry ingredients. Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix—the dough should be soft and slightly thick.
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Shape the dough. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar until evenly coated.
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Arrange and bake. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are lightly golden and the tops start to crack slightly.
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Add the chocolate kiss. Immediately after removing the cookies from the oven, press a chocolate kiss firmly into the center of each cookie. The cookie edges will crack beautifully around the chocolate.
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Cool and set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Serve and enjoy! Once cooled, the chocolate will set to a perfect soft firmness—ideal for biting into a chewy peanut butter cookie with a touch of chocolate in every mouthful.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
About 3 dozen cookies
Notes
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For a more rustic look, skip rolling the dough in sugar before baking—the cookies will have a softer texture.
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If you prefer a firmer peanut butter flavor, use crunchy peanut butter instead of creamy.
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Want your cookies to stay soft longer? Store them in an airtight container with a slice of bread—it helps maintain moisture.
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Freeze unbaked dough balls for up to 2 months. When ready to bake, simply thaw slightly and bake as usual.
The Story Behind These Cookies
The Old-Fashioned Peanut Butter Kiss Cookies—sometimes called Peanut Blossoms—originated in mid-century America and quickly became a favorite among home bakers. They were first introduced in a Pillsbury Bake-Off competition in the 1950s and have since become a household staple, especially around the holidays.
What makes these cookies so special is their balance of flavors and textures: the nutty richness of peanut butter meets the creamy sweetness of a chocolate kiss. They embody that perfect harmony of salty and sweet, soft and firm—a balance that feels nostalgic, like something your grandmother would pull from the oven on a cold afternoon.
Baking these cookies brings more than just a delightful treat; it creates a connection to tradition. Every time you press that chocolate kiss into the warm cookie, you’re continuing a decades-old ritual that countless families have shared before.
Tips for Perfect Old-Fashioned Peanut Butter Kiss Cookies
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Use room-temperature butter and egg. This ensures your dough mixes evenly and results in a smoother, more consistent cookie texture.
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Chill the dough if needed. If your kitchen is warm or the dough feels sticky, chill it for 20–30 minutes before rolling into balls.
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Watch your bake time. These cookies can go from soft to overbaked quickly. Take them out as soon as the edges start to turn golden.
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Press the chocolate immediately. Don’t wait for the cookies to cool before adding the kiss—the residual heat helps the chocolate adhere perfectly.
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For a glossy finish, let the chocolate kiss slightly melt from the heat of the cookie, then cool naturally at room temperature.
Variations to Try
While the traditional recipe is timeless, there are plenty of creative twists you can try:
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Dark Chocolate Kiss Cookies: Swap milk chocolate kisses for dark chocolate for a richer, more intense flavor.
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Mini Peanut Butter Blossoms: Use smaller scoops of dough and mini chocolate kisses for bite-sized treats.
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Salted Caramel Version: Add a sprinkle of flaky sea salt or use caramel-filled kisses for a sweet-salty twist.
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Chocolate Dough Version: Mix in 2 tablespoons of cocoa powder with the flour for double-chocolate peanut butter bliss.
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Holiday-Themed Blossoms: Roll dough in colored sanding sugar (red and green for Christmas, pastel for Easter, etc.) before baking for a festive touch.
How to Store and Freeze
These cookies store beautifully, making them perfect for planning ahead during busy seasons.
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At room temperature: Keep cookies in an airtight container for up to 1 week.
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In the refrigerator: Store for up to 2 weeks for slightly longer freshness.
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To freeze baked cookies: Arrange cooled cookies in a single layer on a baking sheet, freeze for 1 hour, then transfer to a freezer-safe bag or container. They’ll keep up to 3 months.
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To freeze cookie dough: Shape and sugar-roll the dough balls, then freeze on a baking sheet until solid. Transfer to a freezer-safe container. Bake from frozen, adding an extra minute or two to the baking time.
Freezing makes it easy to enjoy these cookies anytime—fresh from the oven with minimal effort.
Serving Suggestions
Old-Fashioned Peanut Butter Kiss Cookies pair beautifully with a tall glass of cold milk or a warm cup of hot cocoa. They’re also a lovely addition to dessert platters, lunchboxes, or holiday cookie exchanges.
Try stacking them in a rustic tin tied with ribbon for a thoughtful homemade gift. They make delightful party favors, especially when wrapped in parchment paper and twine for that nostalgic, homemade touch.
If you want to elevate the presentation, serve them alongside other old-fashioned treats like oatmeal raisin cookies, chocolate crinkles, or sugar cookies for a beautifully varied dessert spread.
Why You’ll Love This Recipe
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Timeless Appeal: These cookies bring that classic, home-baked charm that never goes out of style.
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Easy to Make: Simple ingredients, minimal prep, and quick baking make this recipe ideal for bakers of all skill levels.
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Crowd-Pleaser: The peanut butter and chocolate combination is universally loved by both kids and adults.
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Perfect Texture: Soft, chewy centers with slightly crisp edges—balanced perfection in every bite.
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Freezer-Friendly: Bake ahead or freeze for later; they’re just as delicious after storage.
Whether you’re baking for a holiday gathering or a cozy afternoon snack, these cookies promise to fill your kitchen with warmth and joy.
Frequently Asked Questions
1. Can I use natural peanut butter for this recipe?
Yes, you can, but the texture may differ slightly. Natural peanut butter tends to separate and can make the dough more crumbly. If you use it, be sure to stir well before measuring and consider adding an extra tablespoon of flour if the dough feels too soft.
To achieve an extra-soft texture, slightly underbake them—remove from the oven when the edges are just beginning to turn golden. Also, store them in an airtight container with a slice of bread to maintain their chewiness.
This can happen if the butter was too warm or the dough wasn’t chilled enough. Try refrigerating the dough for 20–30 minutes before baking to help the cookies hold their shape.
4. Can I make the dough ahead of time?
Absolutely. You can prepare the dough up to 48 hours in advance. Keep it covered and refrigerated until you’re ready to bake. Let it sit at room temperature for about 15 minutes before rolling and baking.
Baking Memories That Last
There’s something special about recipes that connect generations, and Old-Fashioned Peanut Butter Kiss Cookies are exactly that. They’re not just about the taste—they’re about the moments created in the kitchen. The laughter, the shared memories, the smell of warm peanut butter filling the air—each batch brings a bit of sweetness to life.
Whether you’re teaching your kids to bake for the first time or simply craving something classic and cozy, these cookies never disappoint. Each bite reminds us why the simplest recipes often hold the greatest joy.
So dust off that cookie sheet, unwrap those chocolate kisses, and bake a batch of nostalgia. The tradition lives on, one peanut butter cookie at a time.
Print
Old-Fashioned Peanut Butter Kiss Cookies Recipe
- Total Time: 25 minutes
- Yield: About 3 dozen cookies 1x
Description
Few cookies are as nostalgic and heartwarming as Old-Fashioned Peanut Butter Kiss Cookies. These soft, chewy peanut butter cookies topped with a chocolate kiss have been a beloved staple at family gatherings, bake sales, and holiday celebrations for generations. The comforting aroma of peanut butter and chocolate baking together fills your home with that cozy, old-fashioned feeling that takes you back to childhood memories. Whether you’re baking for the holidays or simply craving something classic and sweet, this recipe delivers the perfect balance of flavor and tradition in every bite.
Ingredients
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1 ¾ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, softened
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½ cup granulated sugar
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½ cup packed light brown sugar
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½ cup creamy peanut butter
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1 large egg
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2 tablespoons milk
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1 teaspoon pure vanilla extract
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About 36 milk chocolate kisses, unwrapped
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Additional granulated sugar (for rolling)
Instructions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes.
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Add peanut butter, egg, milk, and vanilla extract. Beat until smooth and well combined.
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Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
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Shape dough into 1-inch balls and roll each ball in granulated sugar until fully coated.
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Arrange dough balls on the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 8 to 10 minutes, or until the edges are lightly golden and the tops begin to crack.
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Immediately press a chocolate kiss into the center of each cookie while still warm. The cookies will crack slightly around the edges—this is perfect.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Serve once cooled and enjoy that perfect combination of peanut butter and chocolate.
Notes
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For a deeper peanut butter flavor, try using crunchy peanut butter instead of creamy.
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If your dough feels too soft, chill it for 20–30 minutes before rolling.
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Store cookies in an airtight container for up to 1 week, or freeze for up to 3 months.
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For festive occasions, roll the dough in colored sugar before baking for a fun holiday touch.
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Press the chocolate kiss into the cookie immediately after baking for the best texture and appearance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
