Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
Beat shortening, peanut butter, brown sugar and granulated sugar together in large bowl.
Beat eggs, milk and vanilla into mixture.
Combine flour, baking soda and salt in medium bowl.
Mix dry ingredients gradually into creamed mixture at low speed until just blended.
Form dough into 1-inch balls.
Roll in granulated sugar and place 2 inches apart on ungreased cookie sheet.
Bake at 375\u00b0
for 8 minutes.
Press chocolate Kiss, Hug or M&M peanut candy into center of each cookie and bake 3 more minutes for 7 dozen cookies.
Mix together peanut butter, sugar and egg.
Roll into balls. Bake in 350\u00b0 oven for 8 minutes.
Take out and immediately press Hershey kisses in the middle of each cookie.
Preheat oven to 325\u00b0.
Combine peanut butter, egg and sugar. Stir by hand until creamy.
Add flour.
Stir until flour is completely mixed in.
Roll into balls that are approximately the size of a quarter.
Place on cookie sheet.
Press Hershey's Kiss into each ball and press down to secure and flatten cookie.
Bake 10 minutes at 375\u00b0.
Makes approximately 2 dozen cookies.
I always double this recipe!
Preheat oven to 350\u00b0.
Mix well the peanut butter, sugar, egg and whole wheat flour.
Drop by teaspoon onto wax paper; shape into small balls with your hands and flatten each one slightly. Place on an ungreased cookie sheet (12 per sheet).
Unwrap the Hershey's Kisses and press the flat side into the center of each cookie.
Bake at 350\u00b0 for 12 to 15 minutes.
Let cool on the pan before removing.
Makes 1 1/2 dozen cookies.
(Have kisses unwrapped before removing cookies from oven).
Cream sugar, butter, egg and vanilla.
Add peanut butter and milk, mix well.
Add in dry ingredients.
Spoon out by spoonfuls (or roll into balls and coat with granulated sugar) and place on an ungreased cookie sheet.
Bake at 375\u00b0F for 10-12 minutes.
Remove from oven and top each cookie with a kiss while still hot.
Tip: if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy.
Remove wrappers from peanut butter filled chocolates.
Beat butter and peanut butter in large bowl
Mix peanut butter, sugar and eggs.
Roll dough into balls and place on cookie sheets.
Bake at 375 for 8-12 minutes or until lightly brown.
As soon as they come out of the oven firmly place a kiss in the center of each of the cookies.
Cool.
Store in airtight container.
Cream the shortening and peanut butter together, gradually beating in the sugar, egg, vanilla and milk.
Add the dry ingredients that have been mixed together.
Drop by teaspoonfuls onto a cookie sheet.
Indent the center of each cookie with your thumb.
Bake at 350\u00b0 for 10 to 12 minutes. When cookies come out of the oven, place a Kiss in the center of each cookie.
Cream the shortening, sugars and vanilla.
Add eggs. Stir in peanut butter and dry ingredients.
Form into small balls.
Place on ungreased cookie sheet. Bake 5 minutes.
Remove from oven and push a Hershey's Kiss in center of cookie. Return to oven for 3 to 4 minutes.
Use a 350\u00b0 oven.
Heat oven to 350\u00b0.
Have cookie sheets ready.
With wooden spoon, stir peanut butter, sugar and eggs until blended (dough will be slightly sticky).
With floured hands, roll level tablespoonfuls into 1 1/4-inch balls.
Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes until cookies look dry and tops are cracked.
Remove from oven and immediately press chocolate kiss in center of each.
Cool on cookie sheet for 1 to 2 minutes, then remove to wire racks.
Makes 48 cookies.
Preheat oven to 300\u00b0.
Combine peanut butter, brown sugar, egg and vanilla in a bowl.
Stir until smooth.
Roll dough into small balls about 3/4 inch in diameter.
Place on ungreased cookie sheet about 1 inch apart.
Flatten slightly.
Press one chocolate piece in center of each cookie.
Bake for 20 minutes until light brown. Kisses can be stored in airtight container for days.
Sift together the flour, baking soda and salt.
Beat the butter and peanut butter in another bowl.
Add sugar to the butters, mix well.
Add eggs and vanilla, then the dry ingredients.
Blend well, chill the dough.
Form into 60 balls. Roll them in some extra brown sugar.
Place on greased cookie sheet and bake for 8 minutes at 375\u00b0.
Remove from oven and place a chocolate kiss on each cookie.
Return to oven for 2 more minutes.
Cool on rack.
Cream shortening, sugars and peanut butter.
Add egg, vanilla and milk alternately with sifted dry ingredients.
Chill dough several hours or overnight.
Roll into 1-inch balls; roll balls in sugar and bake at 375\u00b0 for 8 minutes on ungreased baking sheets. Remove from sheets immediately and press chocolate kiss into each cookie.
Heat oven to 350\u00b0.
Stir peanut butter, sugar and eggs in bowl until blended.
Roll tablespoonfuls into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets.
Bake for 12 to 14 minutes, until cookies look dry and tops are crackled. Remove from oven and immediately press a chocolate kiss in center of each.
Cool on cookie sheet for 1 to 2 minutes, then remove to wire racks to cool.
Combine Crisco, peanut butter, brown sugar and 1 cup
Sift together flour, baking soda, and salt; set aside.
Cream together shortening, peanut butter, and both sugars;
add egg and vanilla to creamed mixture.
Stir in sifted ingredients; mix well. Roll into balls and dip in sugar.
Place on greased cookie sheet. Bake at 350 for 8 to 10 minutes.
Remove from oven, place a Hershey kiss in center of cookie.
Place back in oven for 2 to 3 minutes.
Preheat oven to 375\u00b0.
Cream together sugar, shortening and peanut butter.
Add eggs, vanilla and milk.
Beat well.
Stir together flour, baking soda and salt and add to butter mixture. Beat well.
Shape into 1-inch balls.
Roll in additional white sugar.
Place on ungreased cookie sheet.
Bake in 375\u00b0 oven for 8 minutes.
Remove from oven.
Press candy kiss in center of each cookie.
Return to oven.
Bake another 3 minutes.
Heat oven to 375\u00b0.
Combine Crisco, peanut butter, brown sugar and granulated sugar in large bowl.
Beat on medium speed with mixer until well blended.
Beat in eggs, milk and vanilla. Combine flour, baking soda, and salt.
Mix into creamed mixture on low speed until just blended.
Form dough into 1 inch balls.
Roll in granulated sugar.
Place 2 inches apart on ungreased baking sheet.
Bake for 8 minutes.
Press chocolate kiss into center of each cookie.
Return to oven and bake 3 minutes.