Ultimate Peanut Butter Chocolate Kiss Cookies

This weekend was HUGE for me. 270 cupcakes all by myself, plus selling them. I was EXHAUSTED by the time Sunday rolled around. I thought I wouldn’t want to bake for a week.

WRONG!

Monday rolls around and I’m back in the kitchen baking. This time, one of my favorite combos: Peanut Butter and Chocolate.

I made these soft and chewy peanut buttery chocolate kiss cookies cause ya know, they’re my favorite and I made them HUGE because well, you know… everything is better when it’s HUGE!

Ultimate Peanut Butter Chocolate Kiss Cookies
Makes 2-3 dozen JUMBO cookies

1 cup unsalted butter, room temperature
1 cup peanut butter, extra crunchy
2 cups brown sugar, packed
1 cup sugar
4 eggs
1/4 cup light corn syrup
1/4 cup water
1 tbsp vanilla extract
5 cups flour
2 tsp baking soda
1 tsp salt
2 10oz bags HERSHEY’S mini chocolate Kisses

  1. Preheat oven to 375 F degrees.  Line cookie sheets with parchment paper.
  2. Cream together the butter and peanut butter.
  3. Add the sugars and beat on high until combined.
  4. Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
  5. Beat in the corn syrup, water and vanilla extract.
  6. Whisk together the flour, baking soda and salt in a separate bowl.
  7. Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
  8. Fold in the mini kisses.
  9. Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
  10. Bake for 9-10 minutes.  DO NOT OVER BAKE!  You want them to begin to turn golden on top but still be soft in the middle.
  11. Remove to a wire rack immediately to cool.

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