French Kiss in a Peanut Butter Hot Tub (Peanut Butter with Chocolate Kisses)

Le Petit BonBon | December 25, 2010 | By

Peanut butter and chocolate. Whoever came up with Reese’s recipe is a genius because those two flavors really are the perfect pair. Just be sure your dough isn’t too soft when you bake these cookies. Otherwise they come out flat and once you push the chocolate kiss into it…It’s doesn’t really look like, um, a cookie anymore.

Hubby’s note: I’ve got nothing. Nothing tops Peanut Butter and Chocolate.

1 bag (about 12 Oz. Bag) Hershey’s Kisses (I Use Dark Chocolate)
1-½ cup All-purpose Flour
1 teaspoon Baking Soda
½ teaspoons Salt
1 stick Butter, Softened (not melted. Softened. otherwise your cookies will look like a boob)
¾ cup Peanut Butter
⅓ cups Granulated Sugar, Plus Extra For Rolling Cookies
⅓ cups Light Brown Sugar
1 whole Egg
3 Tablespoons Milk
1 teaspoon Vanilla Extract

Preheat oven to 350°F.
Remove wrappers from chocolates. Eat three. Set aside.
Sift together the flour, baking soda and salt; set aside. Meanwhile, in a large bowl, cream together butter and peanut butter until well blended. Add the granulated sugar and brown sugar and beat until fluffy. Next add egg, milk and vanilla; beat well. Finally, blend in the flour mixture.
Shape dough into 1-inch balls. Roll in granulated sugar and place on parchment lined cookie sheet.
Bake for 8 to 10 minutes or until lightly browned. Then remove from the oven and immediately press a chocolate Kiss into the center of each cookie. Leave on parchment to cool.
Cool completely.


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