For as long as I can remember, Christmas time meant eating cookies…lots and lots of cookies. Most years, my mom would host a cookie exchange with friends and family that would result in an abundance of different flavors and types, which I would ultimately sample from.
Her contribution to these exchanges was always the Peanut Butter Chocolate Kiss cookie. I am not sure how baking these cookies started to be a Christmas tradition, as they really can be enjoyed year-round; however, our entire family now associates them with the holiday. When the first batch is baked in the days following Thanksgiving, we become nostalgic and know my mom is in full Christmas mode.
In typical fashion, I have yet to be able to perfect the cookie like my mom does time after time. For some reason, I follow the exact same recipe, yet hers always look better. Good news: Either way, the combination of peanut butter and chocolate is always super tasty and, even better, gluten-free. And let me say, my kids love to help with baking these ones. Not only do they love mixing the ingredients but also unwrapping the kisses, one by one–talk about a great time-consuming activity for little hands!
- 48 Hershey Kisses, unwrapped
- 2 cups creamy peanut butter
- 1 1/4 cups granulated sugar
- 2 large eggs
- Preheat oven to 350 degrees.
- Stir peanut butter, sugar and eggs in a bowl until blended (it will be sticky).
- With floured hands, roll level measuring tablespoonfuls into 1 1/4 inch balls. Place 1 1/2 inches apart on increased cookies sheets
- Bake for 10-12 minutes until cookies look dry and tops are crackled. Remove from oven and immediately press a chocolate kiss in the center of each.
- Let the kisses set and enjoy!