These Peanut Butter Kiss Cookies are a yummy treat all year long, but they are a particularly festive choice for Valentine’s Day.  Baking can feel overwhelming sometimes because it’s usually time-consuming and involves a lot of cleanup!  This recipe is pretty straightforward and yields 45 cookies so it’s totally worth it to me.  To make it easy, I’ve provided step by step instructions, with photos. There’s also a printable recipe linked at the bottom of the post. I love making a bunch of these the week before the holiday and freezing them.  Then I can take portions out as a I need them.

KitchenAid lavender mixer || other KitchenAid mixers


Peanut Butter Kiss Cookies

1 CUP granulated sugar

1 CUP packed brown sugar

1 CUP Crisco

1 CUP Jif peanut butter (do not use reduced sugar variety)

2 eggs

1/4 CUP milk

2 TEASPOONS vanilla

3 1/2 CUPS flour

2 TEASPOONS baking soda


Hershey Kisses (I used 45)

Preheat oven to 375 degrees.  Cream together the sugars, Crisco and Jif.


Add eggs, milk and vanilla.  Beat until creamy.


Add flour, baking soda and salt.


Beat until well mixed.


Shape into 1-inch balls and roll in additional granulated sugar to coat. Place on ungreased cookie sheets (I placed 15 balls on each cookie sheet).


Bake approximately 8-10 minutes or until lightly brown around edges.


Remove from oven and press a Hershey Kiss into the center of cookies.


Kisses will become soft, so let them cool.  The kisses must harden completely before storing.



Now the only question is:  how will you eat them?  My older son eats around the edges and saves the kiss for his very last bite.  And then there’s my younger son who eats the kiss first thing, which I think is hilarious!


Thanks for reading!    xoxo, JB


  • Reply
    Lori McElhose
    February 9, 2018 at 7:29 pm

    They look delicious. I think I may make some. Yum!

    • Reply
      Jennifer Basa
      February 10, 2018 at 5:58 am

      Thank you! Yours will be DELICIOUS!! xoxo

    Leave a Reply