You know when you have that terrible problem of Hershey kisses burning a whole in your pantry? I know, right?! I hate it when that happens! I found myself in that predicament last week. Those Hershey kisses were just begging to be eaten. So of course I had to make the best combination cookie ever known to man! I pulled out my classic Peanut Butter cookie recipe (which just happens to also be Gluten-free and entirely shelf-stable, just peanut butter, sugar, and egg) and whipped these up. My only problem with them is that you have to eat them on the first day while the chocolate is still soft and it melts in with the peanut butter. You know what I’m talking about, right? Anyway, I won’t admit how many I had but making these with my kids is priceless. I haven’t met a kid who doesn’t love these cookies.
Directions
1Mix ingredients in bowl and form into 1" balls
2Roll the balls in sugar and place on ungreased baking sheet.
3Bake at 325 for 10-12 minutes.
4Remove from oven and allow to cool for 2 minutes, then place unwrapped Hershey kiss in the middle and allow to cool.
Directions
1Mix ingredients in bowl and form into 1" balls
2Roll the balls in sugar and place on ungreased baking sheet.
3Bake at 325 for 10-12 minutes.
4Remove from oven and allow to cool for 2 minutes, then place unwrapped Hershey kiss in the middle and allow to cool.
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