Candy Kisses
Chewy, nutty cookies filled with creamy peanut butter and topped with a chocolate kiss, perfect for sharing and satisfying sweet cravings with a delightful crackle.
Ingredients
Instructions
- Cream together shortening, peanut butter, sugar, and brown sugar.
- Add egg and vanilla; beat well.
- Sift together flour, baking soda, and salt.
- Blend into the creamed mixture.
- Shape dough into balls using a teaspoon.
- Roll the dough balls in sugar.
- Place on an ungreased cookie sheet.
- Bake at 375°F for 8 minutes.
- Remove from oven and insert one candy kiss into each cookie; press down firmly so the cookie cracks.
- Return to oven and bake for an additional 2 to 5 minutes.
Tips & Substitutions
For a richer flavor, try using unsweetened cocoa powder in place of some of the flour. If you're out of shortening, coconut oil can be a great substitute. Ensure you roll the dough balls well in sugar for a sweet crust. If you prefer a crunchy texture, bake the cookies a bit longer, checking frequently to avoid burning. This recipe is perfect for holiday gatherings or a sweet treat alongside Mama Heidi's Quick Blackberry Cobbler.
Serving Suggestions
These delightful cookies are perfect for serving at parties or as an after-school snack. Pair them with a glass of cold milk or a warm cup of coffee for a delicious treat. For a fun twist, try serving them alongside Arkansas Apple Dumplings for a dessert spread that guests will love. They also make a great addition to holiday cookie platters.
Storage & Reheating
Store leftover Candy Kisses in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, consider refrigerating them, though this may affect their texture. To reheat, simply place them in a preheated oven at 350°F for a few minutes until warm, which will help restore some of their original softness.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Kisses contains roughly 217 calories, with 2g protein, 7g carbohydrates, and 20g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond or cashew butter for a different flavor profile. Keep in mind that different nut butters may have varying consistencies, so you may need to adjust the amount slightly to achieve the same dough texture.
What can I do if my dough is too sticky?
If your dough feels too sticky, try chilling it in the refrigerator for 30 minutes. This will make it easier to handle and shape into balls. Alternatively, you can add a little more flour, a tablespoon at a time, until the desired consistency is reached.
Can I freeze these cookies?
Absolutely! To freeze, place the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to three months. Thaw them at room temperature before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).