The BEST peanut butter biscuit recipe! Soft peanut butter biscuits covered in sugar and topped with chocolate kisses! These peanut butter kiss biscuits are a Christmas favourite and will be a Christmas biscuit must-have for your trays for years to come!
glass bowl for the dough
tablespoon of biscuits
- ½ cup softened butter
- 1 cup peanut butter
- 1 tablespoon milk
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ¼ cup wholemeal flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons granulated sugar to cover
- 24 frosted and unwrapped chocolates
Unwrap 24 chocolates. Place the unwrapped chocolates in a bowl and place in the freezer.
In a small bowl, mix together the flour, baking soda, salt and cinnamon powder. Set aside.
In the bowl of a mixer fitted with the attachment, mix the butter and peanut butter until smooth.
Add the sugar and beat until smooth (about 60 seconds).
Add the egg, milk and vanilla and whisk for 60 seconds until the mixture is light and the sugar has dissolved.
Add the dry ingredients and mix on slow speed until blended.
Transfer the batter to an airtight container.
Chill in the refrigerator for at least 60 minutes and leave overnight.
Preheat the oven to 375 degrees F. Line two baking trays with parchment paper and set aside.
Use a small tablespoonful of biscuit dough to measure out 1 ½ tablespoons and roll it into a ball. Repeat until all the dough has been used.
Roll the dumplings in granulated sugar until light and evenly coated.
Place the biscuits on a baking tray with at least 1 ½ inches between them (usually 12 fit on a standard large baking tray).
Bake in the preheated oven for 10 minutes until the biscuits are firm, puffy and slightly cracked.
Remove the biscuits from the oven and immediately place a sweet frozen chocolate kiss in the middle of each biscuit and gently press down on the biscuit.
Allow the biscuits to cool for 10 minutes on the baking tray, then transfer them to a wire cooling rack to cool completely. Let the biscuits cool for at least 3 hours to get the best texture!