Irresistible Peanut Butter Kiss Cookies
Irresistible peanut butter kiss cookies feature a perfect blend of rich peanut butter and creamy chocolate kisses, ideal for sharing with friends and family or enjoying as a sweet treat.
Ingredients
Instructions
- Heat oven to 375°F.
- Combine peanut butter, shortening, light brown sugar, milk, and vanilla in a large bowl.
- Beat at medium speed of electric mixer until well blended.
- Add egg and beat until blended.
- Combine flour, salt, and baking soda in a separate bowl.
- Add to creamed mixture at low speed and mix until blended.
- Drop heaping teaspoonfuls of dough 2 inches apart onto an ungreased cookie sheet.
- Flatten slightly.
- Bake at 375°F for 7 to 8 minutes until just beginning to brown.
- Cool for 2 minutes.
- Remove cookies from baking sheet and place on foil.
- Add Hershey's Kisses to the center of each cookie.
- Allow cookies to cool completely before serving.
Tips & Substitutions
For an extra rich flavor, try using natural peanut butter instead of the crunchy variety. If you prefer a softer cookie, reduce the baking time by a minute. You can substitute vegetable shortening with unsalted butter, but this will alter the texture slightly. For a festive twist, consider adding a sprinkle of sea salt on top of the cookies before baking.
Serving Suggestions
These cookies are perfect for a sweet treat alongside a glass of cold milk or a scoop of Quick And Easy Chocolate Ice Cream. They can also be served at parties or family gatherings, pairing well with fruit salads or other desserts like Ken'S Potato Salad for a balanced spread.
Storage & Reheating
Store these cookies in an airtight container at room temperature for up to one week. To maintain their softness, place a slice of bread in the container with the cookies. If you want to enjoy them warm, microwave for about 10 seconds to bring back their fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Irresistible Peanut Butter Kiss Cookies contains roughly 743 calories, with 9g protein, 103g carbohydrates, and 32g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein.
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 smooth peanut butter instead of crunchy?
Yes, you can substitute smooth peanut butter for crunchy in this recipe. The texture will be slightly different, resulting in a softer cookie, but the taste will still be delicious. Just ensure that the peanut butter is well-mixed before measuring.
What can I use instead of vegetable shortening?
You can replace vegetable shortening with an equal amount of unsalted butter or coconut oil. This will give the cookies a richer flavor. However, using butter may yield a slightly different texture, so keep that in mind while baking.
How do I know when the cookies are done baking?
The cookies are done when they are just starting to brown around the edges and still look slightly soft in the center. They will continue to firm up as they cool. Avoid over-baking to keep them chewy and delicious.
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).