PEANUT BUTTER HERSHEY KISS COOKIES RECIPES

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HERSHEY'S KISS PEANUT BUTTER COOKIES RECIPE - FOOD.COM



Hershey's Kiss Peanut Butter Cookies Recipe - Food.com image

There are a few like these on here, but this particular recipe is my favorite. And I think it is the official version directly from Hershey's.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 48 cookies

Number Of Ingredients 12

1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
additional sugar
48 Hershey chocolate kisses

Steps:

  • Preheat oven to 375 degrees.
  • In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy.
  • Add egg, milk and vanilla; Beat well.
  • Stir together flour, baking soda and salt; gradually mix in peanut butter mixture.
  • Shape dough into 1-inch balls and rollin additional sugar.
  • Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.
  • Immediately place a Hershey's Kiss on each cookie and press down slightly.

Nutrition Facts : Calories 94.5, FatContent 5.7, SaturatedFatContent 1.9, CholesterolContent 5, SodiumContent 74.9, CarbohydrateContent 9.4, FiberContent 0.5, SugarContent 5.6, ProteinContent 1.9

PEANUT BUTTER KISS COOKIES RECIPE - EPICURIOUS



Peanut Butter Kiss Cookies Recipe - Epicurious image

Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.

Provided by Lauren Salkeld

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 24 to 30 cookies

Number Of Ingredients 11

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup packed dark brown sugar
8 tablespoons (1 stick) unsalted butter, cut into small pieces
½ cup smooth or chunky peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla or almond extract
30 chocolate kisses, unwrapped
2 large baking sheets lined with parchment paper

Steps:

  • Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
  • In a large bowl, sift together the flour, baking soda, and salt.
  • Place ½ cup sugar in a small bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

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