Peanut Butter Hersheys Kisses Cookies Recipes

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:

• 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.

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.

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.

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:

• Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
• Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
• Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.