These have a lot of different names: Peanut Butter Kiss cookies, Peanut Butter Blossoms, ect… But they are one of my go-to cookies. Not only are they tasty, but in a pinch you can use refrigerated cookie dough for a super quick treat. Like when your 6 year old tells you he’s taking 2 dozen cookies to school tomorrow as you tuck him into bed… Sound familiar, anyone? How about that potluck dinner/BBQ you’re having and you’re dessert bringers just backed out… people will be here in two hours!? Christmas party? Halloween party? Valentine’s Day party? Yep, yep and yep. This will do. For an extra festive touch, add a few drops of food coloring to your cookie dough. Or use seasonal candy instead of Kisses (I’ve seen them with candy corn, mini Reese’s PB cups, peppermint Kisses, heart shaped chocolates, gold coins, and M&M’s before). I’ve even seen these served at weddings, and they were a huge hit! Talk about easy!
Here’s The How:
Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture. Preheat oven to 350°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Roll in sugar (and cinnamon, if desired). Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to cooling rack. Press an unwrapped Hershey’s Kiss into the center of each cookie. Let cool. Store in an airtight container for freshest taste.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.