Peanut Butter Kisses
by Kathleen Morrison
Servings: 2 dozen
INGREDIENTS
2-1/2 cups all-purpose flour
1 cup creamy peanut butter
3/4 cup butter or margarine, softened
1/2 cup dark brown sugar, packed
1/2 tsp. double-acting baking powder
1/4 tsp. salt
2 eggs
48 milk chocolate kiss candies
INSTRUCTIONS
Into large bowl, measure all ingredients except kiss-type candies. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball; wrap with plastic wrap. Refrigerate dough 1 hour or until easy to handle. Preheat oven to 375°F. Shape dough into one-inch balls, 2-inches apart, on ungreased cookie sheets. With floured 4-tined fork, press on top of dough to make cross design. Bake cookies 15 minutes or until cookies are golden; quickly press a milk-chocolate candy into center of each cookie. With pancake turner, carefully remove cookies to wire racks to cool. Store in tightly covered container to use up within 2 weeks.
CHEF COMMENTS
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Tagged: cookies, desserts, hersheyskisscookies add tags
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1 Recipe Reviews
Rose
reviewed Peanut Butter Kisses
This recipe is not very good. The cookies are too dry. I do not recommend it - I was very disappointed. The cookies themselves don't really taste like anything and you'd be better off saving the chocolate and just eating it by itself. Also, just putting the chocolate on after the cookies are done baking isn't time enough - I recommend putting the chocolate on a few minutes before they're done and then putting them back in the oven and baking for an additional few minutes.
