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Chocolate Candy Cookies

Posted By Bakerella On December 12, 2011 @ 1:01 am In Chocolate,Cookies | 157 Comments

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I made some peanut butter cookies the other day and topped them off with Hershey’s Kisses. Yum and yummer!

You know the kind I’m talking about. They’re an oldie but a goodie – and one I never get tired of.

Peanut Butter Kisses. Peanut Butter Blossoms. Whatever you want to call them they are hard to resist.

It’s been a long time since I’ve had these simple cookies, but I still feel the same excitement whenever they come out of the oven.

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I mean look at these tempting little guys in all their melty, chocolaty topped goodness and try not to eat one. Just try.

Aren’t they a happy cookie?

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And they are so easy to make. Roll the cookie dough into 1 1/2 inch balls.

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And then roll the balls in sugar.

Bringing back any memories yet?

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Bake. Let them puff up…

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And then press.

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Push the Kisses into the cookies as soon as they come out of the oven.

The heat from the cookies, will slightly soften the chocolate and give the candies a wonderful glossy look.

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And that’s exactly the best time to take a bite.

Have a voice of reason nearby so you don’t eat them all in one sitting.

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You can also use the same cookie dough with Reese’s.

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Roll the balls again.

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But this time press the dough into a mini muffin tray. Just leave enough room to place a peanut butter cup in the middle.

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And bake.

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And bite.

And try to behave.

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And if you make cookies with both of the candies, just use some of the extra Kisses to decorate.

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Heat them up in the microwave and use a Ziploc bag with the corner snipped off to drizzle the melted chocolate across the tops.

You can bake them in the pan with or without liners. Whatever you prefer.

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Or you can make them like the Kisses Cookies and just press them into the ball after they bake.

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Either way, enjoy!

Chocolate Candy Cookies

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1 cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both

  • Preheat oven to 350 degrees
  • Sift flour, soda and salt with a wire whisk and set aside.
  • Beat butter and peanut butter
  • Add sugar and beat until fluffy.
  • Add egg and vanilla.
  • Add flour mixture and combine.
  • Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.

For Peanut Butter Kisses:

  • Place rolled balls on parchment paper covered baking sheet and bake for 8-10 minutes.
  • Remove from the oven and press an unwrapped Hershey’s Kisses candy into the center of each cookie.
  • Transfer to a wire rack to cool.

For Peanut Butter Cuppies:

  • Press rolled balls into the cavities of a mini muffin tray.
  • Place an unwrapped Reese’s peanut butter cup into each.
  • Bake for 8-10 minutes.
  • Remove. Let cool and then drizzle with chocolate if desired.
  • Note: you can bake these in wrappers or directly in the pan.

Note: There are about 36 Reese’s and around 70 Kisses in a regular size bag.  I forgot to count how many this recipe will make, but if you go with Kisses, you’ll definitely have enough candies. Guess I’ll just have to make them again. Darn.

 


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