Hersheys Kiss Peanut Butter Cookies Food

PEANUT BUTTER-HERSHEY'S KISSES COOKIES

Peanut Butter-Hershey's Kisses Cookies image

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

Ingredients

1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 egg
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
granulated sugar
3 dozen Hershey chocolate kisses

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

Hershey's Kiss Peanut Butter Cookies image

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

Ingredients

1/2 cup shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
additional sugar
48 Hershey chocolate kisses

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

PEANUT BUTTER BLOSSOMS

Peanut Butter Blossoms image

Nancy Fuller's easy cookies are filled with creamy peanut butter plus peanut butter chips. Top each cookie with a chocolate kiss candy while they're still warm.

Provided by Nancy Fuller

Categories dessert

Time 1h5m

Yield 4 to 5 dozen cookies

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon fine salt
1 cup smooth peanut butter (not natural)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups peanut butter chips
Your favorite jelly thinned with a splash of liqueur (optional)
48 to 60 chocolate kiss candies

Steps:

Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
Combine the flour, baking soda and salt in a medium bowl. Set aside.
Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

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