Peanut Butter Kiss Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups creamy peanut butter (1 lb. 2 oz. jar)
1 1/4 cups sugar
2 large eggs
36 Hershey kisses (from a 9 oz. bag), approx.
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Directions: |
Directions:Preheat oven to 350 degrees.
Stir peanut buter, sugar and eggs in a bowl until blended (it will be sticky).
With floured hands (I use a greased cookie scoop), roll slightly heaping tablespoonfuls into 1 1/4 inch balls (they can be bigger). Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 12 to 15 minutes until cookies look dry and tops are crackled (don't over-cook).
Meanwhile, unwrap Hershey's kisses.
Remove from oven and immediately press a Kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool.
Store airtight in one layer up to 3 weeks. Not that they've ever lasted that long!
Makes 3-4 dozen
Note: There is no flour in this recipe. |
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Personal
Notes: |
Personal
Notes: These are great! Probably the easiest cookie I have ever made. These are chewy and buttery tasting, and very "peanut butter." Use your favorite peanut butter, because the taste shines through! I baked them on an insulated cookie sheet for a perfect 15 minutes.
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