Peanut Butter Kiss Cookies
1/2 cup Peanut Butter
1/2 cup firmly packed Brown Sugar
1/2 cup Sugar
1 large egg
2 tablespoons Milk
1 teaspoon Vanilla Extract
1 3/4 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Sugar for rolling cookies in
Bag Chocolate Hershey Kisses
Heat oven to 375*. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar.
Add egg, milk and vanilla. Beat well.
"Anything is good if it's made of chocolate." ~Jo Brand
Add to creamed mixture. Beat on low speed until stiff dough forms.
Shape dough into 1-inch balls.
Roll in sugar. Place two inches apart on greased cookie sheet.
Bake for 10-12 minutes or until golden brown. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that the cookie cracks around the edge. Remove from cookie sheets to cool.
So finishing these delicious cookies, it was so hard not to eat the entire rack. They were just the right amount of softness and crispy. Yum!
And then I was cleaning up and realized they had an even EASIER way of making these cookies and the recipe was on the Hershey Kiss bag! AAHH!!
Ah Hell! Well they were fun and probably more delicious because I made them the hard way. More LOVE went into them. But just incase you don't get a whole bag of kisses I added the bag version as well below.
From Hershey Bag:
More recipes from Hershey HERE.
36 Hershey's Kisses Chocolates
1 pouch Betty Crocker Peanut Butter Cookie Mix
2 tablespoons Vegetable Oil
1 tablespoon water
Heat oven to 375*. Remove wrappers from chocolates. Stir cookie mix, oil, water and egg in medium bowl until soft dough forms.
Shape dough into 1-inch balls. Roll in granulated sugar; place on cookie sheet.
Bake 8 to 10 minutes or until golden brown.Immediately press a chocolate into the center of each cookie. Cool on a wire rack.