PEANUT BUTTER-HERSHEY'S KISSES COOKIES
Make and share this Peanut Butter-Hershey's Kisses Cookies recipe from Food.com.
Provided by Brenda in NJ
Categories Dessert
Time 45m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
- Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake until edges are light brown, 8 to 10 minutes.
- Immediately press candy kisses firmly into each cookie, cool.
HERSHEY'S KISS PEANUT BUTTER COOKIES
There are a few like these on here, but this particular recipe is my favorite. And I think it is the official version directly from Hershey's.
Provided by AprilShowers
Categories Dessert
Time 1h20m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy.
- Add egg, milk and vanilla; Beat well.
- Stir together flour, baking soda and salt; gradually mix in peanut butter mixture.
- Shape dough into 1-inch balls and rollin additional sugar.
- Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.
- Immediately place a Hershey's Kiss on each cookie and press down slightly.
Nutrition Facts : Calories 94.5, Fat 5.7, SaturatedFat 1.9, Cholesterol 5, Sodium 74.9, Carbohydrate 9.4, Fiber 0.5, Sugar 5.6, Protein 1.9
HERSHEY'S KISS SURPRISE COOKIES
These are delicious, nutty, rich and buttery cookies that have a surprise inside...a Hershey's Kiss!! They are extremely easy to make and there are not many ingredients either! (Chill time not included in prep time)
Provided by Karen..
Categories Candy
Time 32m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Cream butter and sugar at low speed until light and fluffy.
- Add vanilla, stirring well.
- Combine flour and cocoa and stir into creamed mixture until well mixed.
- Stir in walnuts and chill dough for 2 hours or until firm.
- Preheat oven to 375 degrees.
- Wrap one tablespoon of dough around each chocolate kiss and roll into a ball.
- Place on cookie sheets and bake for 12 minutes.
- Cool slightly on sheets and remove to cool completely on wire racks.
BON BON " HERSHEY'S KISSES" COOKIES
I got this recipe from an old church cookbook. The recipe calls for Hershey's "Hugs" (white & milk chololate combined) kisses, but any variety will work (chocolate ,mint, cherry, raspberry). I've used them all and they turn out great!
Provided by ARathkamp
Categories Dessert
Time 1h15m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Unwrap hugs. Preheat oven to 350.
- In medium sauce pan, cook and stir chocolate chips and butter over low heat until chips are melted and smooth. Add sweetened condensed milk and mix well.
- In large bowl, combined flour, nuts (optional), chocotate mixture and vanilla. Mix well.
- Shape 1 tablespoon of dough around each hug, rolling around palm of hand until candy is coated.
- Place 1 inch apart on ungreased cookie sheet or baking stone.
- Bake at 350 for 6 to 8 minutes.
- Cookies will be soft and appear shiny, but become firm as they cool. Do not overbake. Remove cookies from sheet onto foil or wax paper.
- Allow cookies to cool for about 30 minutes.
- After cookies have cooled, combine white chocolate baking bar and oil in cup and melt until smooth in microwave. Drizzle over cookies in stripe or swirl pattern.
- Store in tight container. Makes 5 dozen.
Nutrition Facts : Calories 807.1, Fat 34.8, SaturatedFat 20.6, Cholesterol 53, Sodium 182.5, Carbohydrate 116.8, Fiber 4, Sugar 74.9, Protein 14.1
LOVE AND KISSES COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
- Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
- Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
- Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
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.
RICH HERSHEY'S KISSES TIGER COOKIES
Someone (bless them) sent me some Hershey's Kisses together with a small recipe book that Hershey's put out. This was one of the recipes that looked good enough for me to sacrifice some Kisses for. It was. Roar... (Prep time does not include 6 hours in the fridge)
Provided by Mirj2338
Categories Dessert
Time 33m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine the sugar and oil in a large bowl.
- Add the cocoa, beating until well blended.
- Beat in the eggs and vanilla.
- Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
- Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
- Preheat the oven to 350 degrees F.
- Grease a cookie sheet or line it with parchment paper (that one is my trick).
- Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit).
- Roll in powdered sugar to coat.
- Place about the balls about 2 inches apart on the prepared cookie sheet.
- Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
- Immediately press a Kiss into the center of each cookie.
- Cool slightly.
- Remove from cookie sheet to wire rack.
- Cool completely.
Nutrition Facts : Calories 92.8, Fat 4, SaturatedFat 1, Cholesterol 14.2, Sodium 43.5, Carbohydrate 12.9, Fiber 0.4, Sugar 8.6, Protein 1.4
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HERSHEY'S KISS COOKIES RECIPE | MYRECIPES
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Servings 36Total Time 40 mins
- Preheat oven to 375°F with racks in the upper and lower thirds of oven. Line 2 large rimmed baking sheets with parchment.
- Beat butter, peanut butter, brown sugar, and 1/2 cup of the granulated sugar with a stand mixer fitted with paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add egg, beating on medium speed until fully incorporated, about 30 seconds. Add milk and vanilla, and beat until combined, about 30 more seconds.
- Stir together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, gradually add flour mixture to peanut butter mixture, beating until well blended.
- Shape dough into 1-tablespoon balls, and roll in remaining 1/2 cup sugar. Place balls 2 inches apart on prepared baking sheets. Bake in preheated oven until golden, 10 to 12 minutes, rotating baking sheets between racks and front to back halfway through bake time. Remove from oven, and immediately press a chocolate kiss into each cookie. Cool completely on baking sheets, about 20 minutes.
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