Peanut Butter Kissy Cups

I haven’t met a person yet who hasn’t just LOVED these cookies.  They are easy to make and oh so yummy!

(I forgot to show the eggs in this picture.)

Heat oven to 375 degrees.

1 x                                        2 x

peanut butter                           3/4 cup                               1 1/2 cups

Butter-flavored Crisco          1/2 cup                               1 cup

brown sugar                              1 1/4 cups                          2 1/2 cups

milk                                               3 T.                                       6 T.

vanilla                                          1 T.                                        2 T.

eggs                                               1 egg                                     2 eggs

Combine peanut butter, Crisco, brown sugar, milk, vanilla, and egg.

flour                                              1 3/4 cups                         3 1/2 cups

salt                                                 3/4 tsp.                              1 1/2 tsp.

baking soda                                3/4 tsp.                              1 1/2 tsp.

Mix in flour, salt and baking soda.

Using the very small muffin tins, fill tins about half full of dough.  I have found it easiest to grab a handful of dough and just break off a little bit.

chocolate kisses

Bake at 375 degrees for 6 1/2 – 7 minutes.  Do not over bake.  While cookies are baking, peel the foil wrapper off of the chocolate kisses.

As soon as you take cookies out of the oven, press a chocolate kiss in the center of each.

Let them sit in the tins for a few minutes to set.  Carefully remove them from the tins and cool on a rack or paper towel. You might need to use a small spoon to lift them out.

Makes 50 cookie cups

Freeze Ahead:  Dough can be made ahead and frozen.

FULL RECIPE WITHOUT PICTURES

PEANUT BUTTER KISSY CUPS

Heat oven to 375 degrees.

1 x                                        2 x

peanut butter                           3/4 cup                               1 1/2 cups

Butter-flavored Crisco          1/2 cup                               1 cup

brown sugar                              1 1/4 cups                          2 1/2 cups

milk                                               3 T.                                       6 T.

vanilla                                          1 T.                                        2 T.

eggs 1 egg 2 eggs

Combine peanut butter, Crisco, brown sugar, milk, vanilla, and egg.

flour                                              1 3/4 cups                         3 1/2 cups

salt                                                 3/4 tsp.                              1 1/2 tsp.

baking soda                                3/4 tsp.                              1 1/2 tsp.

Mix in flour, salt and baking soda.

Using the very small muffin tins, fill tins about half full of dough.  I have found it easiest to grab a handful of dough and just break off a little bit.

chocolate kisses

Bake at 375 degrees for 6 1/2 – 7 minutes.  Do not over bake.  While cookies are baking, peel the foil wrapper off of the chocolate kisses.

As soon as you take cookies out of the oven, press a chocolate kiss in the center of each.

Let them sit in the tins for a few minutes to set.  Carefully remove them from the tins and cool on a rack or paper towel.  You might need to use a small spoon to lift them out.

Makes 50 cookie cups

Freeze Ahead:  Dough can be made ahead and frozen.