Don’t forget to enter the 12 Days of Cookies FREE GIVEAWAY DRAWING!
On my last trip to the supermarket, baking chips were “Buy One, Get One Free.” Why, yes please! Here at Crowded Earth Kitchen, we stocked up and began experimenting with recipes. Double Peanut Butter Chocolate Kiss Cookies were a big winner. They’re packed with yummy peanut butter flavor, and incorporating mini Hershey’s Kisses offers a bigger punch of chocolate flavor than plain ol’ chocolate chips. This recipe makes a HUGE batch – perfect for cookie exchanges, sharing with friends, or freezing in snack bags for school lunches. Enjoy!
Ingredients (Makes 100 cookies)
1 1/4 cups creamy peanut butter
1 1/4 cups butter, softened
4 eggs
2 cups white sugar
2 cups brown sugar
1 tablespoon almond extract
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
5 cups flour
1 (10 oz) bag peanut butter chips
1 (10 oz) bag Hershey’s Mini Kisses
Directions
Step 1) Using an electric mixer, cream together peanut butter, butter, and sugars. Add eggs and almond extract. Blend well.
Step 2) Using a heavy wooden spoon, stir in salt, baking soda, baking powder, and flour (one cup at a time). Lastly, blend in peanut butter chips and Mini Kisses.
Step 3) Drop rounded teaspoons of dough onto baking sheets lined with parchment paper, leaving 2 inches in between cookies.
Step 4) Bake cookies in a preheated 375 degree oven for 10 – 12 minutes or until cookies are set and the bottoms are just beginning to brown. Cool on a wire rack.
These cookies freeze well!
Crowded Earth Kitchen 