Peanut butter kiss cookies
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | FLOUR |
| ⅓ | cup | CORN STARCH |
| ½ | teaspoon | BAKING POWDER |
| ½ | teaspoon | BAKING SODA |
| ¼ | pounds | ROOM TEMP BUTTER |
| ⅓ | cup | PEANUT BUTTER |
| ⅔ | cup | CONFECTIONERS SUGAR |
| ⅓ | cup | BROWN SUGAR |
| 1 | each | EGG |
| 2 | teaspoons | VANILLA |
| 6 | ounces | CHOCOLATE KISS CANDIES |
Directions
PREHEAT OVEN TO 350 DEG F. BUTTER BAKING SHEETS. COMBINE FLOUR, CORNSTARCH BAKING POWDER AND BAKING SODA. BEAT BUTTER AND PEANUT BUTTER TOGETHER.
ADD SUGARS AND BEAT UNTIL FLUFFY. BEAT IN EGG AND VANILLA. GRADUALLY ADD DRY INGREDIENTS AND BEAT WELL. SHAPE DOUGH INTO 1¼" BALLS. PRESS A KISS CANDY INTO EACH BALL, FLAT SIDE DOWN. PRESS DOUGH UP AROUND KISS SO ONLY THE TIP IS STICKING OUT. PUT COOKIES ONTO BAKING SHEET, 2" APART.
BAKE UNTIL LIGHTLY BROWNED.