Peanut Butter Chocolate Kiss Cookies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, peanut butter, and egg.
• Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
• Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

Steps:

• Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
• Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
• Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
• Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

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.

Steps:

• In a medium saucepan mix together corn syrup and brown sugar over medium heat, stirring constantly until it comes to a full boil.
• Then remove from heat and stir in peanut butter and vanilla.
• Have the cereal in a big mixing bowl and add the peanut butter mixture to the cereal. Stir until well coated.
• Drop by 1 ½ inch balls onto a cookie sheet lined with waxed paper or parchment paper.
• Push a chocolate kiss into the center of each cookie ball and form the cookie around the base of the kiss.
• Let cool for a few minutes so they can set up.
• Store in an airtight container.

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Mix the peanut butter, bisquick, and condensed milk in a large bowl. (Knead it with your hands for best consistency! Its fun!).
• Roll dough in to balls about the size of pingpong balls. (Dont make them much larger or they dont cook right!).
• Roll balls in the sugar.
• Place on to a cookie sheet evenly spaced.
• Bake for 7- 12 minutes or until the balls look like they're cracking on top.
• WHILE STILL HOT ON COOKIE SHEET press one hershey kiss on to the top center of each cookie.
• (The cookies will seem still doughy until they have cooled).
• Enjoy.

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

Steps:

• Combine flour, baking soda, salt, 1/2 cup sugar, milk, brown sugar, shortening, peanut butter, egg and vanilla together;
• mix well.
• Shape into 1" balls, roll in remaining sugar.
• Arrange on ungreased cookie sheet, slightly flatten with bottom of a glass dipped in sugar.
• Bake at 375° for 10 minutes.
• Remove from oven and place one chocolate kiss in center of each cookie.

Steps:

• Mix milk and peanut butter until smooth.
• Stir in Bisquick and vanilla.
• Shape dough into 1-1/4-inch balls.
• Roll in sugar.
• Bake at 375°F for 8-10 minutes or until bottoms begin to brown.
• Immediately press kiss into each cookie.

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.