Description
These No Bake Peanut Butter Kiss Cookies feature a creamy peanut butter and graham cracker base topped with chocolate kisses. Ready in just 20 minutes with no oven required, they’re perfect for hot days, last-minute desserts, or baking with kids. The foolproof recipe delivers classic peanut butter blossom flavor with zero risk of burning.
Ingredients
1 cup creamy peanut butter (not natural)
1/2 cup honey or light corn syrup
1 cup powdered sugar, sifted
2 cups graham cracker crumbs (about 14 full sheets)
1 teaspoon vanilla extract
Pinch of salt
40–48 chocolate kisses, unwrapped
Optional for rolling:
1/2 cup granulated sugar
OR
1/4 cup cocoa powder
OR
Crushed peanuts
OR
Rainbow sprinkles
Instructions
1. Unwrap all chocolate kisses and set aside.
2. Crush graham crackers into fine crumbs using food processor or by placing in sealed bag and crushing with rolling pin. Measure 2 cups.
3. Sift powdered sugar to remove any lumps.
4. Line baking sheets with parchment paper or wax paper.
5. In large bowl, combine peanut butter and honey, stirring until completely smooth and well-blended.
6. Add vanilla extract and pinch of salt to peanut butter mixture, mixing thoroughly.
7. Gradually add sifted powdered sugar to wet ingredients, stirring after each addition until smooth.
8. Fold in graham cracker crumbs until mixture comes together into thick, moldable dough that holds shape when pressed.
9. Let dough rest for 5 minutes to allow crackers to absorb moisture.
10. Using cookie scoop or tablespoon, scoop portions of dough and roll into 1-inch balls between your palms.
11. Optional: Roll balls in granulated sugar, cocoa powder, crushed peanuts, or sprinkles before adding kiss.
12. Place balls on prepared baking sheet spacing about 1 inch apart.
13. Press your thumb gently into center of each ball to create shallow indentation for chocolate kiss.
14. Immediately press one unwrapped chocolate kiss firmly into center of each cookie until secure.
15. Refrigerate cookies for 15-20 minutes until firm and set.
16. Remove from refrigerator and transfer to airtight container or serve immediately.
17. Store at room temperature up to 1 week, refrigerated up to 2 weeks, or frozen up to 3 months.
Notes
Use conventional peanut butter with stabilizers (like Jif or Skippy), not natural peanut butter which can be too oily.
Sift powdered sugar to prevent lumps and ensure smooth texture.
If dough seems too sticky, add more graham cracker crumbs 1 tablespoon at a time.
If dough is too dry and crumbly, add more honey 1 teaspoon at a time.
Work with slightly damp hands if dough becomes sticky during rolling.
Add chocolate kisses immediately after shaping while dough is still soft for secure placement.
Cookies taste even better after sitting 24 hours as flavors meld together.
For nut-free version, substitute sunflower seed butter for peanut butter using same measurements.
These cookies freeze beautifully – make large batches for future treats.
No refrigeration needed for short-term storage, but chilling firms them up nicely.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 9g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: no bake cookies, peanut butter cookies, chocolate kiss cookies, easy cookies, no bake dessert