Growing up, I had a best friend who lived across the street. Jodi tragically died in a car accident when I was 18, but I will talk more about that later. Her mother, Laurie, frequently made these amazing little peanut butter cookies with Hershey Kisses on top. I loved them. I found this great recipe on my favorite site (Pinterest), but never can manage the time to make them from scratch. While combing my local Wal-Mart last night with my husband and little man, I stumbled on Betty Crocker's Peanut Butter Cookie mix - all bundled up in a nice little affordable package. ($1.28 in Brewer, Maine). On the back was the recipe for these delightful little cookies taking less than 20 minutes to make! This morning, as the kids were sound asleep, I whipped up a batch....they are great! I am sharing the recipe below. Also, for those moms having a little more time on their hands, I am going to share the 'from scratch' recipe.
ENJOY!
EASY RECIPE - Makes 18-36 cookies
1 Pouch Betty Crocker Peanut Butter Cookie Mix
3 Tablespoons Vegetable Oil
1 Tablespoon Water
1 Egg
2 Tablespoons Granulated Sugar (set aside in separate bowl for dipping)
18-36 Hershey Kisses
Servings 18-36 (recipe states makes 36 - based on size shown in picture it actually made 18)
1. HEAT oven to 375 degrees Fahrenheit.
2. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
3. SHAPE dough into 1-2 inch balls.
4. Roll ball in granulated sugar.
5. Place balls on cookie sheet 2-3 inches apart.
6. BAKE 8-10 min or until light golden brown (while cookies are baking I like to unwrap the Kisses)
7. Remove from oven and immediately press 1 Hershey Kiss (UNWRAPPED) into center of the cookie.
8. Cool at least 20 min. (I like to put mine in fridge)
**MOMMY LESSON LEARNED**If you try to stack cookies prior to them being fully cooled, the chocolate will lose it's form and make a mess.
SCRATCH RECIPE - Makes 48 Cookies
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 packed light brown sugar
Additional granulated sugar set aside for dipping
Additional granulated sugar set aside for dipping
1. Heat oven to 375°F.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. (While cookies are baking, remove wrapping from Kisses)
4. Bake 8 to 10 minutes or until lightly browned. Immediately press an UNWRAPPED chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. (While cookies are baking, remove wrapping from Kisses)
4. Bake 8 to 10 minutes or until lightly browned. Immediately press an UNWRAPPED chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen cookies.
