Peanut Butter Kisses
Peanut Butter Kisses is another version of Joan’s Peanut Butter Cookies. We love to make these during the Christmas holidays–or anytime really! Chewy cookies coated in sparkling sugar and topped with a bite of Hershey’s chocolate. Yum!
Who doesn’t like peanut butter cookies with little spots of Hershey’s kisses in them. They make great additions to a Christmas Cookie Tray or for food gifts.
Plus, they freeze well, too. So you can make them ahead, and then store them for later gift-giving or use. I like to place them in zippered freezer bagswith the air squeezed out. And then I will place them in a cardboard box with other cookies for safe keeping in the freezer.
Ingredients Needed to Make Peanut Butter Kisses
- vegetable shortening
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- creamy peanut butter
- all-purpose flour
- baking soda
- baking powder
- cream of tartar
- salt
- granulated sugar for coating
- Hershey’s Plain Chocolate Kisses
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Measure dipping sugar into a small bowl. Unwrap Hershey’s kisses and place chocolate pieces in a bowl.
In a large mixing bowl, cream together the vegetable shortening, granulated sugar and brown sugar until fluffy. Add the eggs and vanilla extract. Mix in the peanut butter, until fully incorporated.
In a small bowl, mix together the all-purpose flour, baking soda, baking powder, cream of tartar, and salt. Add dry ingredients to the creamed butter mixture. Mix well.
Roll spoonfuls of dough into walnut sized balls and roll each in the bowl of sugar to coat.
Place balls on baking sheets lined with parchment paper or silicone baking mats. Press one Hershey’s Kiss in the center of each cookie.
Some recipes suggest placing the chocolate kisses on the cookies as soon as they come out of the oven. I prefer doing so prior to baking as they seem to stay in place better. However, baking the chocolate kisses may result in browned tips.
Bake for 8-10 minutes until golden around edges. Place on a wire rack to cool. Makes 4 dozen.
Peanut Butter Kisses
Equipment
Ingredients
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter creamy
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/3 cup granulated sugar for coating
- 1 package Hershey's Chocolate Kisses plain
Instructions
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Measure dipping sugar into a small bowl. Unwrap Hershey's kisses and place chocolate pieces in a bowl.
- In a large mixing bowl, cream together the vegetable shortening, granulated sugar and brown sugar until fluffy. Add the eggs and vanilla extract. Mix in the peanut butter, until fully incorporated.
- In a small bowl, mix together the all-purpose flour, baking soda, baking powder, cream of tartar, and salt. Add dry ingredients to the creamed butter mixture. Mix well.
- Roll spoonfuls of dough into walnut sized balls and roll each in the bowl of sugar to coat.
- Place balls on baking sheets lined with parchment paper or silicone baking mats. Press one Hershey's Kiss in the center of each cookie. Bake for 8-10 minutes until golden around edges. Makes 4 dozen.
