Recipe: Valentine Chocolate Peanut Butter Kiss Cookies
I thought up this Valentine Chocolate Peanut Butter Kiss Cookie when I stumbled across the Reese’s® Hearts in the supermarket. My wheels were turning and thought a chocolate peanut butter cookie would be a perfect match. So adapted my recipe using the standard recipe for a Peanut Butter Kiss Cookie from Land O Lakes and I subbed 1/4 cup of the flour for cocoa powder. And I of course subbed the Reese’s® Hearts for the Hershey’s® Kisses. You can certainly use a Hershey’s Kiss® outside of the Valentine season too (popular around the Christmas Holiday’s). This is a very good cookie!
I brought these to a client meeting recently and they were a huge hit. I’ll bet they’ll be a hit with your family and friends too! Let me show you how to make these delicious Valentine Chocolate Peanut Butter Kiss Cookies.
<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>
Here are the ingredients: flour, cocoa powder, baking soda, salt, granulated sugar, brown sugar, creamy peanut butter, butter, vanilla extract, egg and Hershey’s® Kisses OR
Reese’s® Peanut Butter Hearts.
Preheat your oven to 375°F (190°C). Prepare your baking pan by using an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (CLICK HERE to learn the outcome for each option.)
In large mixing bowl, combine the granulated sugar and brown sugar.
Add the butter and peanut butter to the sugars.
Mix the sugars and butters well until light and fluffy (this will take about 3-4 minutes in a stand mixer). Alternatively you can mix vigorously with wooden spoon; however you must use your muscle power and it may take twice as long to get to a fluffy state.
Add in the vanilla extract and the egg…
…and mix again until thoroughly combined.
Mix gently with a mixer OR stir in dry mixture with a wooden spoon.
Shape the cookie dough into about 1- 1 ½ -inch balls.
Gently roll the balls in a bowl of granulated sugar.
Place them about 2 inches apart on ungreased cookie sheet (I used a silicone lined baking sheet). Bake them for 8 to 10 minutes or until the edges are starting to get light brown.
While the cookies are baking, unwrap the candy. If you forget you’ll be fumbling quickly to get the chocolate in the cookie quick enough.
Remove the pan from the oven and immediately press 1 chocolate candy in center of each cookie. Let them rest directly on the cookie sheet for 2 minutes (to help firm up so they don’t fall apart when you remove them.)
Then remove the cookies gently from cookie sheet to wire cooling rack. Allow to rest until chocolate has set. If you can, place the cooling rack outside (if you live in a cold climate) OR place in the refrigerator. Chocolate should set up in about 30-minutes in a cool setting.
Store in an airtight container for up to a week or freeze in a freezer bag or container for a couple months.
If you try this recipe for Valentine Chocolate Peanut Butter Kiss Cookies, please COMMENT below. I want to hear your results!
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!