It’s January 24th … do you know what that means? Well, it’s NATIONAL PEANUT BUTTER DAY, of course!
My very most FAVORITE cookies that my Mom makes are her Peanut Butter Cookies. In my opinion they are PERFECT in every way. They have that light melt in your mouth crunch around the edges, and that soft chewy in the middle.
Best of both worlds, my friends, the BEST of BOTH worlds!
I used to use a cookbook recipe when I made these Peanut Butter Kiss Cookies at Christmastime, and a couple of years ago I thought to myself, Why on EARTH am I not using Mom’s recipe??!! (Doh! — BLONDE MOMENT)
So, let me tell you that changed. Thank GOODNESS!
I urge you to give this recipe a whirl the next time you bake up some Peanut Butter Kiss Cookies… see how it compares to your recipe — I would love to hear what you think!
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 package Hershey's Chocolate Kisses
Preheat oven to 375 degrees. Mix all of the above ingredients together (except kisses!).
Form dough balls, roll cookie dough balls in sugar, and drop rounded balls onto an ungreased cookie sheet.
Bake for 8-10 minutes. Watch them closely, because in order for them to be soft and chewy, you can’t over bake them! When the edges are brown, it’s time to take them out.
Press Chocolate Kiss into the center of the cookie while they are still warm.
Leave them on the cookie sheet for a minute or two before removing to a cooling rack.
Amount Per Serving: Calories: 170 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 14mg Sodium: 135mg Carbohydrates: 19g Fiber: 1g Sugar: 11g Protein: 3g
While we are celebrating, here are some more delightful Peanut Butter goodies!