Cookie Kisses Recipes

PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar, peanut butter, and egg.
• Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
• Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.

COOKIE KISSES

Steps:

• Preheat oven to 350°F.
• Cut dough into 9 slices; cut each slice into 4 pieces.
• Form each piece of dough into a ball.
• Place a ball of dough into each cup of a MINI muffin tin.
• Push a chocolate kiss into each ball of dough.
• Bake 10-12 minutes.
• Let cookies cool in pan 15 minutes before removing.

COOKIE KISSES

Steps:

• Preheat oven to 350°F (176°C) . Cut dough into 9 slices. Cut each circle into 4 pieces.Lightly spray Mini Muffin Pan with vegetable cooking spray. Place one piece of dough into each cup. Dip Mini Tart Shaper in flour and press into dough to form a cup. Re-flour Mini Tart Shaper after forming each cup. Place a chocolate kiss in each cup.Bake 10-12 minutes. Let cookies cool in pan 15 minutes; remove to Stackable Cooling Rack.

KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

LOVE AND KISSES COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
• Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
• Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
• Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are poufy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

PEANUT BUTTER KISS COOKIES

Steps:

• Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.