Rating: 4 stars
150 Ratings
  • 5 star values: 88
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 14
  • 1 star values: 17

The marriage of chocolate and peanut butter keeps this recipe on the list of all-time favorite Christmas cookies.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
bake:
10 mins
total:
35 mins
Servings:
54
Yield:
54 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

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  • Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookies center. Transfer to a wire rack and let cool. Makes 54 cookies.

Tips

Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

94 calories; fat 5g; cholesterol 5mg; saturated fat 2g; carbohydrates 11g; mono fat 2g; poly fat 1g; sugars 7g; protein 2g; niacin equivalents 0.6mg; folate 4mcg; sodium 28mg; potassium 48mg; calcium 20.2mg; iron 0.4mg.
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