Preheat oven to 300\u00b0.
In a large bowl, mix sugar and butter.
Add vanilla and egg, mixing well.
Stir in flour and salt.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Make indent in cookie with finger.
First put about 1/4 tsp peanut butter in cookie; top peanut butter with about 1/4 tsp strawberry jam, filling indentation.
Bake at 300\u00b0 for 20-25 minutes or until edges are golden.
Remove immediately from cookie sheet and cool on wire rack.
Sift flour, soda and salt together.
Cream shortening and peanut butter; gradually add sugars, creaming well.
Add egg, milk and vanilla; beat well.
Combine with dry ingredients, mixing thoroughly.
Shape by rounded teaspoonfuls into balls and roll in granulated sugar.
Bake on ungreased cookie sheet at 375\u00b0 for 8 minutes.
Remove from oven and place chocolate kiss on top of each cookie, pressing down so cookie cracks around edges.
Return to oven for 2 to 5 minutes.
Makes 4 dozen cookies.
50 degrees F. Line two cookie sheets with Reynolds(R) Parchment
Cream butter and peanut butter. Gradually beat in 1/2 cup sugar and brown sugar. Add egg, milk and vanilla and mix well.
Sift dry ingredients and gradually blend into creamed mixture.
Shape into small 1 inch balls.
Roll in 1/3 cup sugar and place on ungreased cookie sheet. Do not press down.
Bake in 375 degree oven for 8-10 minutes.
Top with a chocolate kiss immediately. Press down until cookie cracks around the edges.
190 degrees C).
Beat peanut butter and shortening together in a
Cream the shortening and peanut butter.
Add 1/2 cup of sugar and brown sugar; beat until fluffy.
Beat in egg, vanilla and milk until blended.
Gradually add flour, salt and baking soda.
Shape in balls and roll in remaining 1/4 cup sugar.
Bake at 375\u00b0 for 10 to 12 minutes on ungreased cookie sheet.
Remove from oven and immediately press Kiss in each cookie so it cracks around the edges.
Cream sugars, butter and peanut butter together.
Beat in eggs, milk and vanilla.
Mix dry ingredients.
Add to above mixture.
Shape into balls and roll into additional sugar.
Bake at 370\u00b0 on ungreased cookie sheet 10 to 12 minutes.
Press Kisses into cookies as soon as they come out of oven.
Sift together flour and baking soda.
Cream together peanut butter and butter.
Add remaining ingredients.
Gradually add dry ingredients to creamed mixture; beat well.
Shape dough into 1-inch balls.
Roll in colored sugar and place on ungreased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Take out and place Hershey Kisses in middle, pressing down.
Return to oven for 2 to 5 minutes more.
Cream shortening and peanut butter.
Add sugars and cream together.
Add milk, eggs and vanilla; beat well.
Combine flour, soda and salt.
Roll in balls, then roll in sugar.
Bake on ungreased cookie sheet 10 to 12 minutes at 375\u00b0.
While hot, place Kiss on top.
Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins.
Add egg and incorperate on medium speed into mixture approximately 1 minute.
Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined.
Add peanut butter and mix into dough for 1 minute.
Drop cookies with 2 oz scoop.
Press cookies with a fork.
Bake at 365 f for 12 minutes or until slightly browned on top.
Sift flour with salt and soda. Cream butter, peanut butter, brown sugar and 1/2 cup granulated sugar. Add egg and vanilla. Add flour mixture and beat well. Put remaining sugar on waxed paper. Shape dough in balls. Roll in sugar. Bake 10 minutes. Remove from oven; press chocolate pieces in centers. Bake 2 to 4 minutes longer.
set aside.
Combine the butter, peanut butter, and brown sugar in a
Cream shortening, peanut butter, egg, milk and vanilla.
Add flour, soda and salt.
Mix together.
Roll in 1-inch balls.
Roll balls in sugar.
Bake at 375\u00b0 for 10 to 12 minutes.
Put Hershey's Kisses in center as soon as baking finished.
Put in fridge to harden up a little.
Makes 1 1/2 dozen.
Mix Crisco, peanut butter, white and brown sugars.
Add egg, flour, salt, soda, milk and vanilla.
Make into balls and place on\tcookie\tsheet.\tBake
at 375\u00b0 for 10 to 12 minutes. Let
brown slightly.\tRemove from oven and put a star or kiss in center while hot.\tPress down.
Makes 48 to 50 cookies.
ortion for topping.
Combine peanut butter and vanilla extract in a
he jar:
Reese's Peanut Butter Cups Cookies.
Remove candies
br>In large bowl, stir cookie base and topping ingredients until
Stir together flour, baking powder, soda and salt in a medium bowl.
Mix in oats.
In another bowl, beat margarine and peanut butter on medium speed of electric mixer until smooth.
Beat in sugars until blended.
Beat in eggs and vanilla.
Add oat mixture and stir by hand until well combined.
Shape mixture into 2-inch balls.
Place 6 balls on an ungreased cookie sheet and flatten each to 3 inches in diameter.
Bake at 350\u00b0 for 9 1/2 minutes or until golden.
Cool completely on wire rack.
Makes about 24 big cookies.
).
Stir oatmeal, flour, butter, brown sugar, baking soda, and
Mix shortening, peanut butter, sugar, brown sugar, egg, milk and vanilla well. Add flour, soda and salt. Shape into balls and roll in sugar. Bake 8 minutes at 375\u00b0. Remove and place Kiss in each immediately.