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Monday, November 26, 2018

Classic Peanut Butter Kiss Cookies

Peanut Butter Kiss Cookies always reminds me of Christmas time. Maybe it's the Hershey's Kiss, which Santa always left in abundance in our stockings. Maybe it is the cookie design, which kind of reminds me of a wreath. It could also be that these peanut buttery treats would almost always be a part of Christmas Cookie Exchanges each year. No matter the reason, these cookies are wonderful at Christmas or ANY time.

I'm a huge fan of this recipe. Sometimes peanut butter cookies end up too oily or too dry. Not this cookie! I love how the cookie part is soft and pillowy, and the Hershey's Kiss is the exactly right amount of chocolate for the cookie. I love the crispy outside and how the sugar is kind of sparkly. I mean, if you're a peanut butter fan, this recipe is practically perfect.  If you're not a fan of peanut butter or maybe you or a loved one has a peanut allergy, you can substitute the peanut butter with almond or cashew butter, school-safe soy butter, sunflower seed butter, or Biscoff Cookie butter with fantastic results.

You will Need:
1 cup shortening
1 1/2 cup peanut butter (I use smooth)
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1/4 cup milk
3 teaspoons vanilla
2 teaspoons baking soda
3 cups sugar
1 package Hershey's Kisses, unwrapped
granulated sugar (for rolling)

Mix together shortening and peanut butter until smooth. Add sugars. Beat in eggs, vanilla, and milk.  Next, slowly add baking soda and flour. Mix, scraping the sides of your bowl, until well incorporated. Roll dough into one inch balls then coat in sugar. Arrange on cookie sheet. Bake for 8-11 minutes. Press Hershey's Kiss in the center of each cookie immediately after removing from the oven.

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