Peanut Kisses Recipe 15 Food

PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

GIANT PEANUT BUTTER BLOSSOM COOKIE

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 18-by-13-inch baking sheet with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat the butter and 2 cups of the sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the eggs, peanut butter and vanilla and beat until smooth and creamy. Gradually add the flour mixture, mixing until the dough comes together and is smooth.
• Turn the dough out onto the prepared baking sheet. Form into a ball, cover with plastic wrap and chill about 40 minutes.
• Roll the chilled dough ball in the remaining 1/4 cup of sugar. Put the cookie back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300 degrees F and bake, rotating the pan half way through, until golden brown and the center is set, but still soft, about 1 hour to 1 hour 10 minutes more. Cool on the pan on a wire rack for 5 minutes. Push the chocolate kiss-shaped candy into the center of the cookie. Cool another 40 minutes before slicing into wedges and serving.

PEANUT BUTTER-HERSHEY'S KISSES COOKIES

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.

PEANUT BUTTER KISSES SURPRISE COOKIES

Steps:

• Beat butter and peanut butter in large bowl until light and fluffy.
• Add sugar, corn syrup, egg and vanilla; blend well.
• Stir together flour, baking soda and salt add to peanut butter mixture, blending well.
• Heat oven to 350 degrees.
• Shape dough into about 30 (about 1 1/4") balls.
• Press a kiss into each ball, covering completely with dough; reshape into balls and roll in granulated sugar.
• Place on ungreased cookie sheet and bake for 10-12 minutes, or until golden brown around edges.
• Cool slightly on cookie sheet; then cool completely on wire racks.
• Set aside 30 kisses and place remaining ones in a heavy duty resealable plastic food storage bag.
• Microwave at 50% for 1 minute and knead. If necessary, microwave at 15 second intervals, kneading after each heating until chocolates are melted and smooth.
• Cut small piece from corner of bag and drizzle chocolate over cookies.
• Place a kiss in the center of each cookie.

PEANUT BUTTER BLOSSOMS

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.

OATMEAL KISS COOKIES

Steps:

• Preheat oven to 375°F.
• In a mixing bowl, cream the butter, shortening and sugars.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Stir in oats and nuts.
• Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.
• Bake for 10-12 minutes or until lightly browned.
• Immediately press a chocolate kiss in the center of each cookie.
• Remove to wire racks.

PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, peanut butter, and egg.
• Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
• Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.