Peanut Butter Kiss Cookies

Last week for the last day of swim practice (tear!) I made my kids these Peanut butter Kiss Cookies. They loved them! For me, I wish the cookies had more peanut butter flavor, so next time I'm going to try using more peanut butter than the recipe calls for. Also, it mentions that you can refrigerate the dough when you're done, before rolling it out. I had to do this because my dough was too warm to work with, and even refrigerating briefly helped a lot.

Finally, when you roll the dough, you need to roll it through "additional granulated sugar." Don't freak out (like I did) that you were supposed to save some and didn't. In fact, they want you to get out additional sugar, not originally accounted for in the recipe. :)

Peanut Butter Kiss Cookies

1/2 margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 bag chocolate kisses (unwrapped)

Preheat oven to 375. In a large mixer bowl, beat margarine and peanut butter with electric mixer on medium speed 30 seconds. Add the sugars and beat until fluffy. Add egg, milk, and vanilla. Beat well.

In a mixing bowl, stir together flour, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about one hour for easier handling.

Shape dough into one-inch balls. Roll in additional granulated sugar. Place about two inches apart on ungreased cookie sheets. Bake about 10 to 12 minutes, or until edges are firm. Immediately press a chocolate kiss atop each cookie. With a spatula, lift cookies onto cooling rack. When cool, store in an airtight container.



Yummy! Kiss cookies!



Fresh out of the oven!