These soft peanut butter cookies are perfectly baked and topped with a Hershey’s kiss. The green icing and sprinkles add a festive touch and create a festive tree that everyone will love.
- Prep Time : 25minutes mins
- Cook Time : 20minutes mins
- Total Time : 45minutes mins
Ingredients :
- 1/2 cup butter flavored Crisco
- 3/4 cup peanut butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 24 unwrapped Hershey’s Kiss
- Additional 1/2 cup granulated sugar for rolling.
- 1/4 cup frosting, green food color, rainbow nonpareils & small star sprinkles for Christmas trees.
Instructions :
Preheat oven to 375 degrees. In a large bowl, beat Crisco, peanut butter, powdered sugar, brown sugar, milk and vanilla until well blended. Add the egg and mix well. Add the dry ingredients {flour, baking powder and salt) to the peanut butter mixture and mix until smooth. The dough will be thick.
Using a medium cookie scoop {or a tablespoon and a half of dough}, form balls of dough. Roll the balls between the palms of your hands so that they are smooth and round, and roll them in powdered sugar. Place them on an oiled baking sheet or lined with baking paper and bake for 8-10 minutes, until the cookies begin to crack. Let the cookies cool on the tray for 2-3 minutes, then transfer them to a cold baking sheet. Place a Hershey’s Kiss in the center of each cookie. To allow the cookies to cool and the candies to harden, place the tray in the freezer for 10 minutes. Remove and enjoy. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Place the green icing in a Ziploc bag and cut a small triangle from the corner of the bag. Start at the bottom of the Hershey’s kiss and make a spiral that goes around the chocolate kiss and stops at the top. Place a star of green icing on top of the kiss. Sprinkle the rest of the green swirl with rainbow nonpareils. Allow the icing to harden before serving.
