This recipe for peanut butter kiss cookies is a classic American recipe. It is often made around the holidays but also just as tasty throughout the year. In the UK, it is possible to find Hershey’s kisses. However, they are usually quite expensive. To replace these, I’ve found that Cadbury’s buttons also work very well. These come in milk or darker chocolate, so you can choose based on your chocolate preference. Also they come in different sizes so the “Giant” ones fit well in the middle of these cookies. Another benefit of using the buttons instead of kisses is that they stack a lot easier in the container. On the other hand, they don’t look quite like the original version so both are good!
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup peanut butter, creamy or crunchy
1/2 cup unsalted butter, softened
1 1/2 cups plain flour
3/4 tsp baking soda
1/2 tsp baking powder
Granulated sugar for rolling
around 36 Cadbury Giant Buttons
Pre-heat oven to 170C (375F).
First, in a large mixing bowl, beat 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg with an electric mixer on medium speed. If you don’t have a mixer, you can mix with wooden spoon, until well blended. Stir in the flour, baking soda and baking powder until the dough is well-mixed.
Shape the dough into 1-inch balls, then roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheets.
Bake for about 8 to 10 minutes or until edges are light golden brown. Remove from the oven and press one chocolate in the center of each cookie. Remove from cookie sheets to cooling rack and cool until chocolate solidifies.
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