Chocolate Kiss Cookie Recipe; Hersheys Kisses Recipes with Peanut Butter Cookie Recipe

The chocolate Kiss cookie recipe is always a “must” on my list of Christmas cookie recipes. When making holiday recipes, I try to integrate many flavors in the products. This Peanut Blossom cookie recipe combines the two favorite flavors of many people; that of peanut butter and the delicious Hershey chocolate Kiss. This cookie originated from my home state of Ohio (why am I not surprised!) through one of the Pillsbury cook off contest.

• ½ Cup soft butter


• ¾ Cup peanut butter (I like crunchy as well as creamy)


• 1/3 Cup sugar


• 1/3 Cup brown sugar


• 1 Egg


• 2 Tablespoons milk


• 1 Teaspoon vanilla


• 1 ½ Cups flour


• 1 Teaspoon baking soda


• ¼ Teaspoon salt


• 48 Hershey’s Kisses


• Added sugar

Preheat oven to 375F degrees.

Remove wrappers from the chocolate kisses.

Cream peanut butter and butter together in a large mixing bowl. Add the 1/3 cup of sugar and the brown sugar to the mixture and beat until well blended and fluffy. Beat in the egg, milk and vanilla. Combine the flour, soda and salt and beat into the peanut butter mixture. Roll dough into balls (about 1 inch) and place on ungreased cookie sheet. Bake about 8 minutes or until light brown.

Remove from oven and immediately press a Hershey Kiss into the center of each cookie (NOT BEFORE BAKING). Remove from cookie sheet with a spatula and let cool.

MACAROON CHOCOLATE KISS COOKIE RECIPE

• 1/3 Cup softened butter


• 1 Package (3 ounces) cream cheese


• ¾ Cup sugar


• 1 Egg yolk


• 2 Teaspoons almond extract


• 2 Teaspoons brandy


• 1 ¼ Cups unsifted all purpose flour


• 2 Teaspoon baking powder


• ¼ Teaspoon salt


• 5 Cups (14 ounce package) flaked coconut


• 1 Package (9 ounces or about 54) Hershey’s milk chocolate kisses

Cream butter, cream cheese and sugar in a large bowl; add egg yolk, almond and brandy and mix well.

In another bowl combine flour, baking powder and salt; gradually add flour mixture to creamed mixture.

Add 3 cups of the coconut to mixture and blend well; chill 1 hour.

Heat oven to 350F degrees.

Shape dough into 1 inch balls and roll in remaining 2 cups of coconut.

Place balls on ungreased cookie sheets; flatten with a fork.

Bake 12 to 15 minutes or until lightly browned on bottom.

Remove wrappers from Hershey kisses.

Remove cookies from oven and press 1 Kiss in the center of each hot cookie; return to oven for 15 seconds.

Carefully remove cookies from baking trays.

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