Rating: 4.5 stars
115 Ratings
  • 5 star values: 88
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

Recipe Summary

cook:
10 mins
additional:
4 hrs
total:
4 hrs 25 mins
prep:
15 mins
Servings:
48
Yield:
4 dozen cookies
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

    Advertisement
  • Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

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

  • Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.

  • Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Cook's Notes:

Refrigerate dough at least 1 hour to make dough easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.

Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!

Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. Freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked. Try also carmel-filled kisses or other chocolate candy (add caramel-filled kisses during last 2 minutes bake time and increase cooling time by at least 1 hour).

Nutrition Facts

216 calories; protein 4.1g; carbohydrates 22.7g; fat 12.9g; cholesterol 10.9mg; sodium 153.8mg. Full Nutrition
Advertisement