These cookies are a breeze to make, you can mix them all in one bowl, the hardest thing about making them is unwrapping the Hershey’s kisses!
I like to make these every year at Christmas and they are one of the first things to go. This year I am going to make sure there are plenty by making two full double batches. (There are six of us in this house so they will go fast).
These are easiest if you have a stand mixer, if you don’t then you can still make them but you might want to add the ingredients a few at a time and mix as you go.
Peanut Chocolate Kiss Cookies
1 3/4 cup flour
1/2 cup Sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup peanut butter
2 tablespoons of milk
1 teaspoon vanilla
Sugar for rolling cookie dough in
48 Hershey’s Kisses (I used the milk chocolate but you can use any of the different varieties available)
Preheat your oven to 375 degrees. In a large bowl mix all of the ingredients except the sugar for rolling cookies in and the Hershey’s Kisses. If you have a stand mixer mix on low speed. Mix until the dough is thoroughly combined (make sure to scrape sides and bottom of the mixing bowl). You should have a stiff dough that forms small balls easily.
Pinch off small bits of dough and roll into one inch balls. Roll balls in sugar and place them on an ungreased cookie sheet.
Bake at 375 degrees for approximately 10 minutes or until they are a gold brown color and cracks begin to form. While cookies are baking unwrap Hershey’s kisses. Immediate after removing cookies from the oven, press one chocolate into the center of each cookie until the cookie cracks around the edges.
Remove from cookies sheets and allow to cool on racks for one hour or more. The Hershey’s kisses will remain melted for long after the cookies have cooled. Make sure the chocolate has set before you package cookies or attempt to stack or cover them.
Makes 4 dozen cookies.