Skip to main content

Betsy Block

Peanut Butter Kiss Cookies


From The International Cookie Cookbook by Nancy Baggett (Stewart, Tabori & Chang, 1988)

1 2/3 cup all-purpose flour
1/3 cup cornstarch
tsp. baking powder
tsp. baking soda
cup (1 stick) unsalted butter, slightly softened
1/3 cup smooth peanut butter
2/3 cup powdered sugar
1/3 cup packed dark brown sugar
1 large egg
2 tsp. vanilla extract
candy kisses or chocolate chips


Preheat the oven to 350 degrees. Grease several baking sheets and set aside. Mix together flour, cornstarch, baking powder and baking soda in a bowl.

Beat butter and peanut butter (with an electric mixer if you have one) until light and smooth, three to five minutes. Sift in the powdered sugar. (I hate sifting, but it's usually worth it.) Add brown sugar and beat until light and smooth. Add egg and vanilla, then gradually beat in the dry ingredients until they're just incorporated.

Form into balls (smaller than a golf ball) then flatten them. Fill with chocolate kisses or chips, then smoosh the dough back into a cone-like shape. Bake on the buttered cookie sheets for 10-12 minutes, or until lightly browned at the edges. We ended up with 16 cookies, though the recipe says it makes about three dozen.