Heat oven to 350\u00b0.
Combine flour, cornstarch, baking powder and baking soda.
Beat the butter and peanut butter.
Add sugars and beat until fluffy.
Beat in egg and vanilla.
Gradually beat in dry ingredients.
Shape dough into 1 1/4-inch balls.
Press chocolate kiss, flat side down, into each ball and then press dough up sides of kiss until only point is visible.
Bake until light brown at the edge and beginning to brown on top, about 10 minutes.
Cream butter and peanut butter.
Add brown and white sugar. Beating at medium speed
until light and fluffy.
Add eggs and vanilla; beating well.
Combine flour, baking soda, and salt to creamed mixture; mix well.
Then shape dough into 1-inch balls and roll in additional sugar.
Place 2 inches apart on an ungreased cookie sheet.
Bake at 350 degrees for 8 minutes.
While cookies are still hot from the oven, press a chocolate kiss into the top of each cookie.
Mix the sugars and shortening, peanut butter and margarine together.
Stir in flour.
Shape dough into balls.
Roll in granulated sugar.
Place on cookie sheet about 2 inches apart. Bake at 350\u00b0 until edges are light brown, 8 to 10 minutes.
As soon as they are removed from the oven, press a chocolate Kiss in center of each cookie.
Mix sugars, peanut butter, shortening, margarine and eggs. Stir in remaining ingredients.
Add a little flour if it is too sticky to make into a ball.
Heat oven to 375\u00b0.
Shape dough into 1 1/4-inch balls.
Place 3-inches apart on ungreased cookie sheet. Leave in a ball.
Bake until golden brown, 9 to 10 minutes.
Remove from oven and immediately place unwrapped chocolate kiss in the middle.
Makes about 5 or 6 dozen cookies.
old in the eggs and peanut butter.
Add milk and vanilla
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.
et aside.
Combine sugars, peanut butter, shortening, margarine and egg in
Mix together the peanut butter, margarine, sugars and milk. Add remaining ingredients.
Form into balls.
Roll in sugar.
Bake 10 minutes at 350\u00b0 in oven (on middle rack).
Take out, put a chocolate Kiss in the center and return to oven for 1 minute.
Mix the peanut butter, bisquick, and condensed milk in
Mix milk and peanut butter until smooth.
Stir in Bisquick and vanilla.
Shape dough into 1-1/4-inch balls.
Roll in sugar.
Bake at 375\u00b0F for 8-10 minutes or until bottoms begin to brown.
Immediately press kiss into each cookie.
Mix together peanut butter, shortening and margarine or butter. Mix remaining ingredients together with other ingredients and chill the dough slightly.
Roll into sugar and then into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and bake at 350\u00b0 for 10 to 12 minutes.
Take out of oven and place 1 Hershey's Kiss on each cookie.
Let them cool, then enjoy.
ven to 400*F.
Butter 24 mini muffin cups, or
Preheat oven to 375\u00b0.
In large mixer bowl, beat Eagle Brand and peanut butter until smooth.
Add Bisquick and vanilla.
Mix well.
Mix together the sugar and peanut butter; add the vanilla and egg. Beat until well blended. Roll into balls about 1 1/4-inch. Bake on ungreased sheets at 350\u00b0 for 10 to 12 minutes or until tops are slightly cracked. Immediately press 1 kiss into the center of each cookie. Cool on baking sheet for 5 minutes before placing on rack. Makes 2 dozen.
Cream together shortening and peanut butter.
Gradually add sugar and brown sugar.
Add unbeaten egg, milk and vanilla.
Blend well.
Add dry ingredients gradually mixing thoroughly.
Shape into balls and roll in white sugar; place on greased cookie sheet.
Bake at 375 degrees for 8 minutes.
Remove from oven and add Hershey Kiss on top.
Preheat oven to 375\u00b0.
Cream the shortening, peanut butter and sugars until light and fluffy.
Blend in egg, vanilla and milk. Stir in dry ingredients. Roll into balls and roll in extra sugar. Bake at 375\u00b0 until edges brown.
While cookies cool, press a kiss firmly into each cookie until edges crack.
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.
Preheat oven to 350\u00b0.
Beat first 4 ingredients with an electric mixer until creamy.
Beat in egg and vanilla.
In another bowl, combine flour, soda, and salt; gradually add to peanut butter mixture, beating well.
Place 1/4 cup sugar into a small bowl. Shape dough into 1 inch balls, and roll in sugar to coat.
Place on greased cookie sheets.
Bake for 10 minutes.
Remove from oven, and quickly press a Kiss into each cookie.
Bake 3 to 5 minutes or until lightly browned.
Cool on wire racks.
Set aside first 3 ingredients.
Cream margarine and peanut butter.
Gradually add sugar.
Gradually add brown sugar.
Cream well.
Add egg and vanilla.
Beat well.
Add dry ingredients slowly.
Mix well.
Shape into balls.
Place on ungreased cookie sheets.
Bake at 375\u00b0 for 5 to 8 minutes.
Remove from oven.
Add Kiss and press.
Bake 2 to 5 minutes.
In a mixing bowl, cream peanut butter and sugar.
Add the egg and vanilla;
beat until blended.
Roll 1 1/4 inch balls.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10 - 12 minutes or until tops are slightly cracked.
Immediately press one chocolate kiss into the center of each cookie.
Cool for 5 minutes before removing from pans to wire racks.