Peanut Butter Kisses Recipes

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:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

Steps:

• Preheat oven to 375 degrees F.
• Cream together peanut butter, shortening and sugars; Add eggs, milk and vanilla; beat well.
• Stir together flour, baking soda and salt; Add to creamed mixture, Beat well.
• Shape into 1-inch balls; roll in additional sugar.
• Bake on ungreased cookie sheet about 8 minutes.
• Remove from oven and press a candy kiss into the center of each warm cookie.
• Return to oven and bake 3 minutes more.

Steps:

• (Have kisses unwrapped before removing cookies from oven).
• Cream sugar, butter, egg and vanilla.
• Add peanut butter and milk, mix well.
• Add in dry ingredients.
• Spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet.
• Bake at 375°F for 10-12 minutes.
• Remove from oven and top each cookie with a kiss while still hot.
• Tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.

Steps:

• Beat butter and peanut butter in large bowl until light and fluffy.
• Add sugar, corn syrup, egg and vanilla; blend well.
• Stir together flour, baking soda and salt add to peanut butter mixture, blending well.
• Heat oven to 350 degrees.
• Shape dough into about 30 (about 1 1/4") balls.
• Press a kiss into each ball, covering completely with dough; reshape into balls and roll in granulated sugar.
• Place on ungreased cookie sheet and bake for 10-12 minutes, or until golden brown around edges.
• Cool slightly on cookie sheet; then cool completely on wire racks.
• Set aside 30 kisses and place remaining ones in a heavy duty resealable plastic food storage bag.
• Microwave at 50% for 1 minute and knead. If necessary, microwave at 15 second intervals, kneading after each heating until chocolates are melted and smooth.
• Cut small piece from corner of bag and drizzle chocolate over cookies.
• Place a kiss in the center of each cookie.