Type what you have

Ingredients

• ✓ milk chocolate candy kiss
• rolled oat
• all-purpose flour
• graham cracker crumb
• baking soda
• baking powder
• cinnamon
• salt
• butter
• brown sugar
• white sugar
• milk
• egg
• vanilla extract
• marshmallow

Instructions

1. 1 Mix oats, flour, graham cracker crumbs, baking soda, baking powder, cinnamon, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a large bowl for 30 seconds. Mix in brown sugar, white sugar, milk, eggs, and vanilla until well blended. Mix in flour mixture until combined. Chill in the refrigerator for 1 to 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Slice 13 to 15 marshmallows into thirds. Unwrap 36 to 45 candy kisses. Set remaining marshmallows and candy kisses aside for another use.
4. 4 Drop rounded balls of dough onto an ungreased baking sheet.
5. 5 Bake in the preheated oven for 8 minutes. Remove cookies from the oven and immediately use the back of a spoon to make an indentation in the center of each cookie. Place a marshmallow slice in the indentation and return to the oven until marshmallow is slightly melted, about 1 minute.
6. 6 Remove from the oven and push the point of a candy kiss down into each marshmallow. Return to the oven for 1 more minute.
7. 7 Cool on the baking sheet for briefly before removing to a wire rack to cool completely.

By Chris Kuckuck

Ingredients

• ✓ milk chocolate candy kiss
• pretzel twist
• candy-coated milk chocolate pieces

Instructions

1. 1 Gather all ingredients. Preheat the oven to 175 degrees F (80 degrees C).
2. 2 Arrange pretzels on a baking sheet in a single layer. Place a candy kiss on the center of each pretzel.
3. 3 Warm pretzels in the preheated oven until candy kisses are shiny and slightly softened, about 2 minutes.
4. 4 Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

By LCDOYLE

Ingredients

• ✓ milk chocolate candy kiss
• pretzel
• candy-coated chocolate

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread pretzels evenly onto baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
3. 3 Bake in the preheated oven until kisses melt, 1 to 2 minutes. Remove from the oven, then gently press a candy-coated chocolate into the melted chocolate center of each pretzel.
4. 4 Chill in the refrigerator until set.

By Mel

Ingredients

• ✓ milk chocolate candy kiss
• chocolate frosting
• vanilla wafer cookie
• butterscotch chip

Instructions

1. 1 Smear a small amount of frosting onto flat bottom of 1 candy kiss; press onto flat bottom of 1 vanilla wafer cookie. Smear a small amount of frosting onto flat bottom of 1 butterscotch chip; press onto rounded top of same cookie. Repeat with remaining frosting, candy kisses, wafer cookies, and butterscotch chips. Set aside to dry, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ milk chocolate candy kiss
• fudge stripe cookie
• honey
• decorating gel

Instructions

1. 1 Place a fudge stripe cookie with bottom side up onto a work surface. Smear a small dab (about 1/8 teaspoon) of honey onto the bottom of a chocolate kiss, and secure the candy piece to the center of the cookie, covering the hole.
2. 2 Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.

By jazzchick

Ingredients

• ✓ milk chocolate candy kiss
• chocolate chip
• cream cheese
• white sugar
• chocolate chip

Instructions

1. 1 Line the bottom of 12 shot glasses with miniature chocolate chips.
2. 2 Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
3. 3 Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.

By cakelover28

Ingredients

• ✓ milk chocolate candy kiss
• chocolate confectioners' coating
• maraschino cherry
• almond
• red decorating candy

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
3. 3 Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

By lovemykids

Ingredients

• ✓ milk chocolate candy kiss
• sugar
• peanut butter
• egg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C). Place 1/2 cup sugar into a shallow bowl.
2. 2 Stir peanut butter, remaining 1 ¼ cups sugar, and eggs together in a mixing bowl until well combined. Roll into 36 small balls.
3. 3 Roll balls in reserved sugar until coated, then arrange 1 inch apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes.
5. 5 Remove from the oven and immediately press one chocolate kiss into the center of each cookie. Cool on the baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
6. 6 Enjoy!

By Jacquita

Ingredients

• ✓ milk chocolate candy kiss
• sugar
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir sugar, peanut butter, and egg together in a large bowl until well combined.
3. 3 Shape dough into 1-inch balls. If dough is too sticky, refrigerate until easy to handle, about 30 minutes.
4. 4 Place dough balls on an ungreased cookie sheet.
5. 5 Bake in the preheated oven until edges are set and tops are slightly cracked, about 10 minutes.
6. 6 Press a chocolate kiss into center of each warm cookie. Remove to a wire rack to cool.

By Sharon Baetcke

Ingredients

• ✓ milk chocolate candy kiss
• butter
• brown sugar
• egg
• all-purpose flour
• egg white
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

By Sara

Ingredients

• ✓ milk chocolate candy kiss
• margarine
• white sugar
• vanilla extract
• all-purpose flour
• walnut
• confectioners' sugar

Instructions

1. 1 In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
4. 4 Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

By June

Ingredients

• ✓ milk chocolate candy kiss
• egg white
• cream of tartar
• salt
• vanilla extract
• peppermint extract
• green food coloring
• white sugar

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. 2 Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
3. 3 Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
4. 4 Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
5. 5 Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

By Marshall Gatten

Ingredients

• ✓ milk chocolate candy kiss
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream together the butter, sugar, eggs and vanilla.
3. 3 Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. 4 Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

By Cindy Carnes

Ingredients

• ✓ milk chocolate candy kiss
• butter
• sugar
• egg
• unsweetened chocolate
• vanilla extract
• all-purpose flour
• salt
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture.
3. 3 In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

By Kathy

Ingredients

• ✓ milk chocolate candy kiss
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• granulated sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
3. 3 Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

By Jeanne Hopkins

Ingredients

• ✓ milk chocolate candy kiss
• peanut butter
• shortening
• white sugar
• brown sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
3. 3 Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
4. 4 Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

By Hailey Rae

Ingredients

• ✓ milk chocolate candy kiss
• all-purpose flour
• baking powder
• salt
• shortening
• peanut butter
• white sugar
• brown sugar
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, baking powder, and salt together in a small bowl.
3. 3 Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
4. 4 Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
5. 5 Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.

By WOOBSTERS39

Ingredients

• ✓ milk chocolate candy kiss
• baking mix
• sweetened condensed milk
• peanut butter
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine baking mix, sweetened condensed milk, peanut butter, and vanilla extract in a bowl; roll into 1-inch balls.
3. 3 Pour sugar onto a plate. Roll balls in sugar until completely coated; arrange on a baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, about 8 minutes. Press 1 candy kiss into center of each cookie. Transfer cookies to a wire rack; cool.

By JenRioux

Ingredients

• ✓ milk chocolate candy kiss
• shortening
• white sugar
• brown sugar
• peanut butter
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt
• white sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
4. 4 Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
5. 5 Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.

By Maryann S

Ingredients

• ✓ milk chocolate candy kiss
• speculoos cookie
• white chocolate melting wafer
• oat cereal
• corn cereal
• rice cereal
• jelly bird egg
• chocolate wafer cookie
• mini jelly bird egg

Instructions

1. 1 Line a 11x7-inch baking pan with parchment paper. Make sure parchment paper is long enough to be able to pull bark out of pan, once set.
2. 2 Line the prepared baking pan with speculoos cookies, making sure there are no gaps between each cookie.
3. 3 Melt white chocolate according to package instructions. Pour over cookies. Smooth top using an off-set spatula.
4. 4 Place cereal, jelly bird eggs, chocolate kisses, chocolate wafer cookies, and mini jelly bird eggs on top of the melted white chocolate. Place in refrigerator to set, 10 to 15 minutes.
5. 5 Remove bark from the pan by gently pulling on parchment paper. Break into pieces.

By Yoly

Ingredients

• ✓ milk chocolate candy kiss
• butter
• white sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• salt
• walnut
• confectioners sugar
• butter
• milk
• vanilla extract

Instructions

1. 1 Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
2. 2 Meanwhile, in a small bowl, lightly beat egg white.
3. 3 Preheat oven to 350 degrees F (180 degrees C).
4. 4 Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
5. 5 To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
6. 6 Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

By Patsy

Ingredients

• ✓ milk chocolate candy kiss
• butter
• white sugar
• brown sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt
• white sugar
• confectioners' sugar
• milk
• raspberry jam
• almond extract

Instructions

1. 1 In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
4. 4 In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

By M E Blevins

Ingredients

• ✓ milk chocolate candy kiss
• chocolate cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• fudge stripe cookie
• red gel icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat cake mix, 1 cup water, 3 eggs, and ⅓ cup oil in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium; beat for 2 minutes. Divide batter among the prepared cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 21 minutes. Cool. Frost cupcakes with frosting.
4. 4 Break cookies in half; press two halves, stripe-sides down, into tops of each cupcake for wings. Place chocolate kisses in front of wings, points-facing forward, for bodies. Dot top-sides kisses with red gel icing for eyes.

By Tosha Fields

Ingredients

• ✓ milk chocolate candy kiss
• cinnamon graham cracker
• butter
• white sugar
• kosher salt
• cream cheese
• mascarpone cheese
• sour cream
• vanilla extract
• cinnamon
• egg
• semisweet chocolate chip
• heavy cream
• speculoos cookie

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
2. 2 Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
3. 3 Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
4. 4 Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
5. 5 Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
6. 6 Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
7. 7 Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
8. 8 While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
9. 9 Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

By Marianne Williams

Ingredients

• ✓ milk chocolate candy kiss
• butter
• almond butter
• white sugar
• brown sugar
• baking soda
• cream of tartar
• salt
• egg
• milk
• vanilla extract
• whole wheat flour
• all-purpose flour
• sugar
• almond
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and almond butter in a large mixing bowl with an electric mixer on medium-high speed until creamy, about 30 seconds. Beat in 1/2 cup sugar, brown sugar, baking soda, cream of tartar, and salt until thoroughly combined. Beat egg, milk, and vanilla extract into moist ingredients.
3. 3 Beat whole wheat flour and as much of the all-purpose flour as the mixer can handle; stir remaining flour into dough.
4. 4 Combine 3 tablespoons sugar with ground almonds in a shallow bowl. Pinch off dough and roll into 1-inch balls; roll balls in almond-sugar mixture. Place cookies 2 inches apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are firm and tops are cracked, 8 to 10 minutes. Immediately press a chocolate almond kiss into middle of each cookie; let cool.

By AliBaby

Ingredients

• ✓ milk chocolate candy kiss
• shortening
• peanut butter
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
3. 3 Beat shortening, peanut butter, brown sugar, and 1 cup white sugar together in a large bowl with an electric mixer until smooth.
4. 4 Beat in eggs one at a time, then stir in milk and vanilla.
5. 5 Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended.
6. 6 Shape spoonfuls of dough into balls and roll in remaining 1/2 cup white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
7. 7 Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and immediately press a chocolate kiss into each cookie.
8. 8 Allow to cool completely; the kiss will harden as it cools.

By Rosemarie Magee

Ingredients

• ✓ milk chocolate candy kiss
• peanut butter
• white sugar
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt

Instructions

1. 1 Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined.
2. 2 Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart.
5. 5 Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.

By thegoodcooker

Ingredients

• ✓ milk chocolate candy kiss
• peanut butter
• shortening
• white sugar
• brown sugar
• milk
• egg
• vanilla extract
• flour
• baking soda
• salt
• white sugar

Instructions

1. 1 Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
2. 2 Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 ½ inches apart on baking sheets.
5. 5 Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

By ramsey_luver