Peanut Butter Kisses

 

 

Here are the cookies before baking. The size of the batter is quite large so I highly recommend using a counter top mixer. The balls of dough don’t need to be rolled fancy. Just spoonfuls of dough spaced evenly in the pan.


Right from the oven. I let them cool for barely a minute and then add the chocolate kiss. A little bit of pressure is all that is needed to secure them into place. The chocolate around the base begins to melt a bit. This adheres them to the cookie.

Peanut Butter Kisses
Just like standard peanut butter cookies only with chocolate kisses pressed into the middle. Yum!
Peanut Butter Kisses
Just like standard peanut butter cookies only with chocolate kisses pressed into the middle. Yum!
Servings Prep Time
3dozen 15minutes
Cook Time
8 minutes
Servings Prep Time
3dozen 15minutes
Cook Time
8 minutes
Instructions
  1. Start by adding the shortening, sugar, egg, vanilla extract, milk and peanut butter to a counter top mixer. Mix on low.
  2. Next add the baking soda, salt, and flour. Mix on low to medium speed.
  3. When fully mixed. Add spoonfuls of batter onto a baking sheet. Allow a few inches of space between the dough balls... they will spread out during baking.
  4. Bake at 350 degrees for about 8 minutes. Allow them to cool on the pan for a minute or two. Transfer the peanut butter cookies to a cooling rack. Immediately put a chocolate kiss in the middle of the cookie. Apply gentle pressure.
  5. Allow to cool completely before storing. These cookies freeze well.
Recipe Notes

In this batch I used the caramel chocolate kisses.  I have used the almond, regular kisses and swirl kisses.  They all taste great with the peanut butter cookie.  

 

**This recipe is from my Grandmother's recipe files.

 

This post is participating in Wonderful Wednesday @ Ducks'n a Row

Leave a Reply

Your email address will not be published. Required fields are marked *