Kiss Kiss Kiss Cookies Recipes

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.

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

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.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cream together the butter, peanut butter, sugars, vanilla and eggs. Add the dry ingredients mixing well.
• 3. COOKIE 1: Make 1 - inch balls of dough, roll into a dish of sugar. Place on a greased baking sheet. Bake for 8 minutes. Remove pan from oven. Add a Hershey's Kiss on the top of each cookie, return to oven and bake for 3 minutes longer. Remove cookies to a wax paper lined surface to cool.
• 4. COOKIE 2: Make 1/2 -inch balls of dough, roll into sugar. Place on a greased baking sheet. Bake for 6 minutes. Remove from oven, Add a Ghiradelli chip. Return to oven. Bake 2 minutes. Remove from oven and cool on wax paper lined surface.
• 5. COOKIE 3: Roll a 1/4 - inch ball of dough... and roll in sugar, place on baking sheet. Bake for 3 minutes. Remove from oven, and add a chocolate chip to each one. Return to oven and bake 2 minutes longer. Remove to wax paper lined surface to cool....
• 6. *** There you have three size cookies with three size of kisses! The children love this.... and they look cute on a platter or in a gift box.

Steps:

• In a medium saucepan mix together corn syrup and brown sugar over medium heat, stirring constantly until it comes to a full boil.
• Then remove from heat and stir in peanut butter and vanilla.
• Have the cereal in a big mixing bowl and add the peanut butter mixture to the cereal. Stir until well coated.
• Drop by 1 ½ inch balls onto a cookie sheet lined with waxed paper or parchment paper.
• Push a chocolate kiss into the center of each cookie ball and form the cookie around the base of the kiss.
• Let cool for a few minutes so they can set up.
• Store in an airtight container.

Steps:

• Preheat oven to 325 degrees. In a mixing bowl beat butter for 30 seconds on med-high speed. Add powdered sugar and salt beating until combined (scrape sides of bowl). Beat in the cherry liquid and almond extract. Beat in as much flour as you can then use a spoon to mix any remaining flour and the chopped cherries.
• Roll dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Using the bottom of a glass dipped in granulated sugar, flatten the balls until they are about 1/2 inch thick. Bake 14 minutes or until bottoms are light brown. Right away place a chocolate kiss into the center of each cookie then transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.