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Those great cookies with chocolate kisses on top.

Started 1351814476.393 in Recipe Swap | Last reply 1352212728.01 by Infinite Mom

Has anyone got a great recipe for these cookies? I have tasted them but never made them.

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LilBitMiss­ty1351814734.9376168 PostsRegistered 12/15/2009Washington State

would this be it?


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luvmyteddy1351814930.259519 PostsRegistered 9/4/2010Royals/Chiefs

Peanut butter cookies with the hersey kiss on top? I found a box mix at Sams a few years ago that came with the kisses and all you did was add water to the cookie mix. They were a big hit at work and tasted like homemade.

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FunkyHulaG­irl1351815473.117429 PostsRegistered 6/25/2011Wherever I go, there I am!

I posted the recipe for a pumpkin version a few weeks ago - search under "Pumpkin Blossoms." Smile

"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe." - Albert Einstein

Nicecupoft­ea1351815669.1072484 PostsRegistered 12/28/2008

Thanks - that recipe looks great. I will also look for the cookie mix. Thanks again both of you.

YouGoGirl1351861989.2031828 PostsRegistered 2/11/2007Michigan

Easy Peanut Butter Cookies

1 - 14-ounce can sweetened condensed milk

3/4 to 1 cup peanut butter

1 egg

1 tsp. vanilla extract

2 cups Bisquick baking mix

1 bag chocolate kiss candies

Preheat oven to 350. In a lg. mixing bowl, beat sweetened condensed milk, peanut butter, egg & vanilla until smooth. Add baking mix, mix well. Chill dough at least 1 hour. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake 6-8 min. or until lightly browned. ( Do Not Overbake). Press a chocolate kiss in the center of each cookie immediately after baking.

*These cookies are my all time favorite!*

Carol12291351878729.771782 PostsRegistered 12/20/2010

I remember my Mom making these cookies when Pillsbury first published the recipe-in fact I have the cookbook she got it out of.

The original recipe calls for only 1/2 c. peanut butter. The last time I made the original recipe, it didn't have enough peanut butter flavor for us.

I saw this recipe on the back of the chocolate kiss bag and noticed it used more peanut butter-PERFECT! These have just the peanut butter taste I like.

I baked these for about 7 minutes-I didn't want to overbake them and have the cookies dry. That time worked perfectly in my oven-they turned out nice and soft.

I've been freezing the chocolate kisses when I use them for baking for a few years now-what I like about doing that is they hold their shape really well yet melt just enough on the bottom to stick to the hot cookie.

These are, and will always be, a 2 thumbs-up cookie around this house......


(Source: back of the Hershey Milk Chocolate Kisses bag)

1/2 c. shortening

3/4 c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
48 Hershey milk chocolate kisses, frozen solid, unwrapped
Granulated sugar for rolling the cookies

Preheat oven to 350 degrees.

In a large bowl, cream shortening and peanut butter granulated and brown sugar until light and fluffy. Beat in egg and vanilla; set aside.

Whisk together flour, baking soda and salt; add to creamed mixture, just until combined.

Form dough into 1" balls; roll each dough ball in granulated sugar to coat. Place 2" apart on ungreased baking sheets.

Bake @ 350 degrees 8-10 minutes or until lightly browned. Upon removing from cookies the oven, immediately press a frozen chocolate kiss into the center of each cookie. Let stand for 2 minutes on baking sheet remove from pan to a wire rack and cool completely. Makes 4 dozen.
Here's another version using Hershey Kisses that's really good:

(Source: Pillsbury)

1 c. butter or margarine, softened
1 c. confectioners' sugar
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
A few drops of red food coloring
2 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. maraschino cherries, well drained and chopped
48 Cherry Cordial chocolate kisses OR milk chocolate kisses, frozen solid and unwrapped

Combine butter, confectioners' sugar, cherry juice, extract and food coloring; blend well.
Combine flour and salt; stir into creamed mixture with cherries and mix well.
Form dough into 1" balls (refrigerate the dough if it seems to sticky to roll) and place 2" apart on ungreased baking sheets. Bake @ 350 degrees for 8-10 minutes or until lightly browned around the edges.

Remove from oven and immediately top each cookie with a frozen Hershey kiss, pressing lightly. Remove from cookie sheets to wire racks to cool completely. Makes 4 dozen.

arrianna1351906426.95072 PostsRegistered 10/20/2010

Carol, what great photos! I have lots of great memories of these cookies being served on Christmas Eve. i will have to make them this year.

Carol12291351909108.1671782 PostsRegistered 12/20/2010

Hi arrianna-thanks so much. I loved helping my Mom make the Peanut Blossoms from the original Pillsbury Bake Off cookbook-so much fun. I swear peanut butter has lost some flavor since I was a kid so was really happy to find the above recipe that gave me just the taste I remember.

Happy baking! :)

Last edited on 11/2/2012

TTerri1351972168.11253 PostsRegistered 10/23/2006USA

Carol, thanks for posting the cherry version! I was just sitting here wondering what I was going to do with the marachino cherries I have in the freezer, leftover from another recipe. I will definitely be making these, minus the Kiss on top.

Last edited on 11/3/2012

Last edited on 11/3/2012

Infinite M­om1352212727.987446 PostsRegistered 7/18/2010


1 pkg. yellow cake mix (with pudding in the mix)

1/3 cup water

1 cup peanut butter

1 egg

Chocolate kisses

Heat oven 350 deg.

In large bowl combine cake mix, peanut butter, water, & egg until dough forms.

Chill dough 30 min. Shape dough into small balls. Place 2" apart on cookie sheets.

( I use parchment paper). Bake 9-11 mins. until golden brown. Immediately top each cookie with chocolate kiss & press down firmly so cookies crack on the edges.

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