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Eggless Peanut Butter Kiss Cookies (with whole wheat)

Vanitha Bhat
30 minutes
Prep Time
30 minutes
Cook Time
10 People
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ABOUT Eggless Peanut Butter Kiss Cookies (with whole wheat) RECIPE

Tender, buttery, melt-in-your-mouth peanut butter cookies studded with a kiss of chocolate for the chocolate lover in you!!!

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Fusion
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. Creamy peanut butter 1/2 cup
  2. Butter, at room temperature 1/4 cup
  3. Brown sugar 1/3 cup
  4. Vanilla essence/extract 1/2 teaspoon
  5. Milk 2 tablespoon
  6. Whole wheat flour 3/4 cup
  7. Baking soda 1/2 teaspoon
  8. Baking powder 1/2 teaspoon
  9. salt 1/4 teaspoon
  10. Extra granulated sugar for coating (optional)
  11. For the chocolate kisses:
  12. Chopped dark chocolate or milk chocolate 1/2 cup


  1. To make the chocolate kisses: Line a baking pan or sheet with aluminum foil. A tip: grease the bottom of the pan with a little butter or ghee to hold the foil in place; or there is a chance it may move when you try to remove the kisses!
  2. Grease the foil lightly and keep aside. Place chocolate pieces in a bowl and melt in a microwave in 30-second bursts or over a pan of simmering hot water, till melted but not runny.
  3. Once you see the chocolate starting to melt, remove from heat and mix well with a spatula. Continue until it is almost completely melted. Now remove from heat and mix well to a smooth mixture; keep aside to cool.
  4. At this stage, it will be too runny to form chocolate kisses.
  5. Once it has sufficiently cooled down to a thicker mass, but still runny, fill it in Ziploc bags with a spoon. (A tip: drape the Ziploc bag over a drinking glass to make it easier to fill with melted chocolate).
  6. Snip the corner of the bag (with a pair of scissors) to make a tiny opening. Squeeze the bag (like you would do for a frosting on a cake) over the foil and make chocolate kisses any size you want.
  7. To get the chocolate kisses or Hershey’s kisses shape, place the open tip of the bag right over the surface of the foil without touching it and give a gentle squeeze.
  8. Keep squeezing slowly until you get the size you want and gently lift it away from the top of the chocolate to form the distinctive iconic shape, commonly called flat-bottomed teardrops.
  9. Once you have formed all the chocolate drops, cool in refrigerator to set for about 10 minutes. Once the chocolate kisses have set, remove gently from foil and keep aside. Choose the ones that are near perfect and use them in cookies.
  10. To make the peanut butter cookies: Heat the oven to 375 degrees Fahrenheit or 190 degrees Centigrade.
  11. Lightly grease a baking pan and keep aside. In a small bowl, mix the whole wheat flour, baking soda, baking powder and salt with a whisk or spoon well. Keep aside.
  12. In a large mixing bowl, add the peanut butter and room temperature unsalted butter. With the help of a hand mixer, beat well until blended. Add brown sugar, milk and vanilla and mix again for a few minutes.
  13. Gradually, beat in the flour mixture into the peanut butter mixture. It will form a soft dough. Now make 1-inch balls of the dough and roll in granulated brown sugar; this step is optional. Place the coated balls on the baking pan or sheet.
  14. Bake in preheated oven for 10 to 11 minutes until lightly browned. Remove the pan from the oven and immediately, gently press a chocolate kiss on each cookie in the center.
  15. The heat of the hot cookie (just out of the oven) will melt the bottom of the chocolate and fuse it to the cookie. Transfer the cookies onto to a cooling rack to cool completely.
  16. For one batch of cookies, I have flattened the dough balls slightly before baking and for the other I have not. Either way, they turned out great!!
  17. Enjoy these eggless, peanut butter chocolate kiss cookies with a glass of milk or with your evening chai/coffee. They make gifts to give your friends or family and are perfect as a healthy snack for your kids.
  18. Store leftover cooled cookies in an airtight container. Enjoy!!!

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Astha Gulati
Astha Gulati   Oct-13-2017


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