Peanut Butter Kiss Cookies We got the original recipe here. Ingredients: - 2 2/3 cups flour - 2 teaspoons baking soda - 1 teaspoon salt - 1 cup butter - 2/3 cup creamy peanut butter - 1 cup sugar ...

Store peanut butter cookies in an airtight container at room temperature, which will help the chocolate kiss stay nice and soft. They will keep for several days before they start to dry out.

Today's recipe is a classic holiday treat: Peanut Butter Kiss Cookies. These cookies have been my son's favorite cookies to make together year after year. We hope you enjoy them as much as we do.

I recommend moving the cookies to cooling racks immediately, then put the kisses on with light pressure. You can also reserve this task for ages 6 and up.

Bake 8 to 10 minutes or until cookie edges are set. Cool 2 minutes; press candy piece into center of each cookie. Remove cookies from cookie sheet to wire rack. Cool completely.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 14 minutes for a crisp cookie. Cool 1 minute on baking sheet. Remove to wire rack.

The too-smart-for-her-age 11-year-old says she likes peanut butter kiss cookies “because they’re easy to make, a yummy quick bite, and extra delicious when they are warm.” I concur!

Heat oven to 375°. Beat butter, and Sucanat until creamy. Add eggs, milk, and vanilla; beat well. Mix flour, baking soda, and salt together. Add to egg mixture. Stir in oats, chocolate chips, and ...