Bekah’s mom made these this holiday. The original recipe from the New York Times is for Hershey’s Kisses, but they can also be done with peanut butter cups. The peanut butter cups be baked in a mini cupcake tin for a deeper shape.


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (depending on how many batches)
  • Servings: 50 cookies


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces (1 stick) butter, at room temperature
  • ½ cup smooth peanut butter (or other creamy nut butter)
  • ½ cup granulated sugar, plus more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 tablespoon milk, half-and-half, oat milk or nut milk
  • 1 teaspoon vanilla extract
  • Nonstick spray or vegetable oil for cookie sheet (optional)
  • 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed


  1. Sift together flour, baking soda and salt; set aside.
  2. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.
  3. Add egg, milk and vanilla; beat until well blended.
  4. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
  5. Preheat oven to 375 degrees.
  6. Spray, oil or line a cookie sheet with nonstick liner and set aside.
  7. Roll dough into 1-inch balls.
  8. Roll cookies in sugar and place 2 inches apart on cookie sheet.
  9. Bake until very light brown and puffed, 6 to 8 minutes.
  10. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
  11. Return to oven until light golden brown, 2 to 3 minutes.
  12. Remove from oven, cool completely and store in an airtight container.