Peanut butter cookies with chocolate kisses in the center.

Robin
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix peanut butter, sugar and eggs until blended. With floured hands, roll level tablespoons of dough into balls.

  • Place balls 1 1/2 inches apart. Bake 12 - 14 minutes. Remove from pan, immediately place chocolate kiss in middle. Cool 1 - 2 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

158 calories; 3.9 g protein; 18.1 g carbohydrates; 17.6 mg cholesterol; 62.9 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2007
I Do agree that these cookies were flat and bland. So after the first batch came out iI added about 1/4 a cup to 1/2 cup of peanut butter to the mix and i also rolled them in sugar. These still came out flat but that will happen with any flourless recipe. The second batch tasted much better I think. Also to avoid over browning on the bottom use parchment paper it works wonderfully in all my baking. Read More
(11)

Most helpful critical review

Rating: 2 stars
12/21/2009
Anyone having problems should try 1 egg 1 cup of sugar and 1 cup of peanut butter. That's the original recipe. I've never seen these proportions. Read More
(13)
21 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 5
Rating: 4 stars
07/13/2007
I Do agree that these cookies were flat and bland. So after the first batch came out iI added about 1/4 a cup to 1/2 cup of peanut butter to the mix and i also rolled them in sugar. These still came out flat but that will happen with any flourless recipe. The second batch tasted much better I think. Also to avoid over browning on the bottom use parchment paper it works wonderfully in all my baking. Read More
(11)
Rating: 2 stars
12/21/2009
Anyone having problems should try 1 egg 1 cup of sugar and 1 cup of peanut butter. That's the original recipe. I've never seen these proportions. Read More
(13)
Rating: 4 stars
07/13/2007
I Do agree that these cookies were flat and bland. So after the first batch came out iI added about 1/4 a cup to 1/2 cup of peanut butter to the mix and i also rolled them in sugar. These still came out flat but that will happen with any flourless recipe. The second batch tasted much better I think. Also to avoid over browning on the bottom use parchment paper it works wonderfully in all my baking. Read More
(11)
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Rating: 2 stars
12/21/2009
Just made these cookies and they came out way too flat for me. I will stick with the original recipe from JIF next time.:( Read More
(6)
Rating: 4 stars
12/22/2004
This was quick and made very good cookies. It may not be the "traditional" recipe for this type of cookie but it was excellent. The cookies turned out soft which I prefer. Read More
(3)
Rating: 1 stars
12/12/2004
Not the traditional recipe. Cookies turned out flat and kisses didn't sink into cookie. Burned at 12 minutes.:( Read More
(2)
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Rating: 1 stars
06/24/2006
chewy flat and bland. it seemed to have a good mount of potential but was missing that extra push to a "good". Read More
(1)
Rating: 3 stars
07/06/2004
Tried it with half brown sugar half white and added vanilla and cinnamon. Dough feels really sticky. Tasty but make sure you make the cookies small enough so they don't run. Read More
(1)
Rating: 3 stars
08/10/2003
Very easy to make. It made about 3 dozen. Good taste if eaten while still warm - not great later in the day (kinda dry). Read More
(1)
Rating: 1 stars
11/05/2004
I assumed this was the same recipe as the hershey peanut blossoms. Though they taste pretty good they don't have the fluff as the original. They were pretty flat looking. I'd use the hershey recipe next time. The recipe is very different. Read More
(1)