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.
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Peanut Butter Kisses
Just like standard peanut butter cookies only with chocolate kisses pressed into the middle. Yum!
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| Servings | Prep Time |
| 3dozen | 15minutes |
| Cook Time |
| 8 minutes |
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- 1cup shortening (butter or margarine), softened
- 1 cup white granulated sugar
- 1 cup peanut butter, creamy
- 1 cup light brown sugar
- 4 tablespoon milk
- 2teaspoon baking soda
- 2teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs, beaten
- 3 1/2cup white all purpose flour
- 1 pkg caramel chocolate kisses
- Start by adding the shortening, sugar, egg, vanilla extract, milk and peanut butter to a counter top mixer. Mix on low.
- Next add the baking soda, salt, and flour. Mix on low to medium speed.
- 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.
- 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.
- Allow to cool completely before storing. These cookies freeze well.
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
