Ingredients:
1/2 cup butter
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 TB milk
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
sugar
1 package Hershey kisses, unwrapped
Directions:
Cream butter and peanut butter; add sugar and brown sugar. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt, gradually add to creamed mixture, blending thoroughly.
Shape dough into 1 inch balls, roll in sugar. Place on ungreased cookie sheet, bake at 375 about 10-12 minutes. Remove from oven, immediately place an unwrapped Kiss in the center of each cookie and press gently so that cookie cracks around the edge. Remove from cookie sheet, allow to cool (Kiss will soften but stay in shape so allow it to cool thoroughly and reform). Makes about 4 dozen.
Easy Cheat Recipe:
1 can of sweetened condensed milk
3/4 cups of smooth peanut butter
2 cups of Bisquick
1 teaspoon of vanilla
granulated sugar
Hershey's Kisses (or Hugs)
Mix sweetened condensed milk and peanut butter together. Add Bisquick and vanilla. Form into 1" balls and roll in granulated suger. Bake for 6-8 minutes. Push Kisses (or Hugs) into the center as soon as you remove them from the oven.
Variations: use hugs instead of kisses with a snickerdoodle recipe, etc.
Caramel Thumbprint Cookies
Ingredients:
1 Family Size Brownie Mix w/ Hershey's Syrup Pouch
1/4 cup cocoa
2 eggs
1 TB vegetable oil
1 TB water
66 Hershey Kisses
pecans chopped
caramels
2 tsp milk
Directions:
In a large bowl, beat together brownie mix with Hershey’s Syrup pouch, Cocoa, eggs, vegetable oil and water. Cover and refrigerate about one hour or until thoroughly chilled (dough will still be sticky). Heat oven to 350 degrees, and shape dough into 48 one-inch balls. (Return dough to refrigerator if necessary). Roll balls in ground pecans, if desired. Place on prepared cookie sheet and press thumb gently in center of each cookie. Bake nine-to-11 minutes or until set. Cool completely.
Place caramels and milk in a small, microwave-safe bowl. Microwave at medium power for 30 seconds, and stir. If necessary, continue heating on medium power at 10 second intervals, stirring after each heating, until melted. Spoon 1/4 teaspoon, slightly rounded, of the caramel filling in each cookie’s indentation, and lightly press one chocolate kiss in the center of each cookie.
Cherry Kisses Blossoms
Ingredients:
2 cups butter (1 pound)
2 cups powdered sugar
2 Tbsp maraschino cherry juice
1 tsp almond extract
2-3 drops red food coloring
1/2 tsp salt
5 cups unbleached white flour
1 cup maraschino cherries, drained and chopped
50-60 Hershey's chocolate kisses
Directions:
Cream butter and powdered sugar together, add cherry juice, almond extract, red food coloring and salt and beat well.
Add flour 1 cup at a time. Scrape bowl.
Add cherries and mix only enough to blend. Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets leaving a little room between them to spread.
Bake at 350F degrees for 10-12 minutes.
Remove from oven and immediately place an unwrapped Hershey's chocolate kiss on the top of each cookie, pressing down slightly, not too much.
Let cool completely before storing in an airtight container.
Makes 25-30 cookies.
