Best Peanut Butter Kiss Cookies Recipes

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.

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.

CHOCOLATE KISS PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut butter.
• Gradually add sugar and brown sugar, at medium speed until fluffy.
• Add eggs and vanilla, beat well.
• Combine dry ingredients.
• Add to creamed mixture, mixing well.
• Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Bake at 350° for 8 minutes.
• Press a kiss into top of each cookie.
• Bake 2 more minutes.
• Cool on wire racks.

NO-BAKE PEANUT BUTTER KISS COOKIES

Steps:

• Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
• Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
• Cool completely, at least 1 hour. Store in airtight container at room temperature.

GLUTEN-FREE PEANUT BUTTER KISS COOKIES

Steps:

• In a large bowl, beat shortening, brown sugar and peanut butter until blended. Beat in egg, applesauce and vanilla (mixture will appear curdled). In another bowl, whisk rice flour, potato starch, tapioca flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour., Preheat oven to 375°. Shape dough into forty-eight 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool.

CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)

Steps:

• Stir together the flour, baking powder, salt, and baking soda. Set aside.
• In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
• Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
• Add the dry ingredients and mix until well blended.
• If dough is sticky, chill for an hour.
• Shape dough into 1 inch ball and roll in additional sugar.
• Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
• Remove from oven and press in a kiss in each cookie.

PEANUT BUTTER KISS COOKIES

Steps:

• Mix milk and peanut butter until smooth.
• Stir in Bisquick and vanilla.
• Shape dough into 1-1/4-inch balls.
• Roll in sugar.
• Bake at 375°F for 8-10 minutes or until bottoms begin to brown.
• Immediately press kiss into each cookie.

EASY PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350 degrees. Roll cookie dough into 1 inch balls. Bake 10-12 minutes. Press candy into the center of each cookie.
• Allow to cool at room temperature. May need to refrigerate to get the candies to harden.

LAUREN'S PEANUT BUTTER KISS COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
• In a large bowl, sift together the flour, baking soda, and salt.
• Place 1/2 cup sugar in a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

PEANUT BUTTER CHOCOLATE KISS COOKIES

Steps:

• Whisk together flour, baking soda, and salt in a small bowl. In a large bowl with an electric mixer on medium-high speed, beat butter and peanut butter together until creamy, about 2 minutes. Add both sugars and beat until light and fluffy, about 3 minutes. Beat in vanilla. Add egg and beat until smooth. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Scrape dough onto large piece of plastic wrap, Use wrap to help shape into a large, flat disk, then cover completely with wrap. Refrigerate until firm enough to roll into balls, at least one hour or overnight. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Roll dough between your palms into 1 1/2-inch balls, roll in granulated sugar to coat completely, and place 2 inches apart on cookie sheets. Gently flatten just enough so they don't roll off. Bake just until light golden brown on bottoms (peek to check), about 18 minutes. Press chocolate kiss into center of each cookie (they might crack - that's okay) and return to oven for 1 minute. Cool cookies on sheets on racks for a couple of minutes, thencarefully transfer to racks to cool completely.

PEANUT BUTTER-CHOCOLATE KISS COOKIES

Steps:

• Cream shortening and peanut butter; gradually add 1/2 cup sugar and brown sugar, beating until light and fluffy. Add egg, milk, and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture. Roll dough into 1-inch balls; then roll in 1/4 cut sugar. Place balls 2 inches apart on a cookie sheet. Bake at 375 degree for 8 minutes. Remove from oven; press a chocolate kiss into the center of each cookie. Return to oven for an additional 2 minutes or until lightly browned.

PEANUT BUTTER SWEETIE COOKIES WITH A KISS

Steps:

• Combine flour, baking soda, salt, 1/2 cup sugar, milk, brown sugar, shortening, peanut butter, egg and vanilla together;
• mix well.
• Shape into 1" balls, roll in remaining sugar.
• Arrange on ungreased cookie sheet, slightly flatten with bottom of a glass dipped in sugar.
• Bake at 375° for 10 minutes.
• Remove from oven and place one chocolate kiss in center of each cookie.

PEANUT BUTTER HERSHEY KISS COOKIES

Steps:

• Directions Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
• see above

PEANUT BUTTER KISS COOKIES

Steps:

• 1. Heat oven to 375°F. In large bowl, beat granulated sugar, the brown sugar, peanut butter, butter and eggs mix until well blended. Stir in flour, baking soda and baking powder until dough forms.
• 2. Shape dough into 1-inch balls; roll in additional granulated sugar. On stone cookie sheet, place about 2 inches apart.
• 3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie.
• 4. Remove from cookie sheets to cooling rack.

PEANUT BUTTER KISS COOKIES

Steps:

• Make approx 24 1 inch balls from the cookie dough. Roll in sugar. Place on a un greased cookie sheet. Bake in a preheated oven at 350 for approx 9-11 min.
• Remove cookies from the oven . While still warm gentle press a hershey's kiss in the center of each cookie.