Monday, December 1, 2014

Peanut Butter Chocolate Kiss Cookie Time!

Christmas is going BIG this year! Last year was a BUST with all of our moving.  This year the tree--yes, ARTIFICAL (gasp, but we have allergies and can't "do" and real tree)--was up two weeks before Thanksgiving.  Last year it was up a week after Thanksgiving and down the day after Christmas.  It was sucky.  Yes.  Sucky.

Tree later.

Today.  Peanut Butter Chocolate Kiss Cookies!

HELLO!

I just used recipe from the of the JIF Peanut Butter Jar and turned the tray around about half way through baking and they come out beautifully!    I used butter because I don't have shortening in the house too.

  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 cup softener butter
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  1. 1.
    HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  2. 2.
    COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet.
  3. 3.
    BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.