Reviewed: Aug. 23, 2009

I have made these cookies several times and they always turn out really great. For some reason the last few batches turned out flat, but the taste was still to die for. I refrigerate for a short while before rolling, as suggested in other reviews. I also skip the chocolate kiss part, unless I happen to have them on hand and they are still absolutely delicious!

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maddiesmama

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Reviewed: Mar. 27, 2009

Flat soft cookies. Matt liked the cookie part.

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Must Bake!

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Easy, delicious, decadent!

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MILLER04

Cooking Level: Expert

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Reviewed: Dec. 20, 2008

Absolutely fantastic! I used dark chocolate kisses and they were a chocolate lover's dream. I will make these again and share the recipe with friends. I wasn't quite sure if the butter needed to be at room temperature since it didn't specify. I left my butter out on top of the ceramic stove-top while my oven preheated (about 10 minutes). When combined with the sugar it never really got "fluffy". The cookies were best the first day. They did not stay soft after day one. Nonetheless the cookies turned out great.

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Niki B.

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Reviewed: Dec. 18, 2008

The cookie itself was really tasty - nice and soft. However, they did turn out a little flat. I tried to put the kisses on, but since they were so flat, I'm opting to just drizzle with w little icing.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

This recipe was quite good and the taste does deserve a better rating than the three stars I am giving it. It was very chocolaty and delicious, but I was not pleased with how these cookies turned out in looks and partially in texture. I put the dough to chill in the refrigerator to make it easier to roll these in balls and they were but during the baking process they still flattened out too much for my liking. Then I am not sure why I did not appreciate the gritty texture of having the white sugar on the outside of these cookies. Otherwise everything else was fine. I may try these again but I'd substitute rolling it in white sugar for confectioners sugar, but that is my preference. I may chill the dough much longer than I did as well.

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

OH MY GOSH!!! These are the best. I rolled either 1/2 of a peanutbutter cup or a kiss in the balls and they were so darn good. I also used 2 sticks of butter and about 1/2 cup more of flour and refridgerated dough for 30 minutes or so. Actually a fairly and quick "gourmet cookie" to bake.

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cycosu

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Reviewed: Dec. 14, 2008

This was delicious with a couple changes. First I scaled the recipe to make 20 cookies - this scale called for 7 Tbsps of butter, and since some reviews mentioned that the cookies came out flat/greasy, I used 5 Tbsp instead. I chilled the dough for 15 min or so before rolling into balls and baking for 10 minutes. The cookies came out nice and puffy and perfect looking and I used peanut butter chocolate kisses. The reduced butter (I actually used margarine) gave the cookies the perfect shape, and they still taste very rich, but also have the bonus of having 10 calories less per cookie!

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Iheartbaking

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 4, 2008

I don't know what is wrong, I thought that once baked these they would stay balls and then I would smash them with the kiss and they would be puffy with a kiss in the middle like peanut butter blossom cookies. These turned out completely flat.

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SarahG

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Reviewed: Nov. 23, 2008

Very good cookie. My husband is not a fan of any chocolate and peanut butter combination, so this recipe was great for our family. Following other reviewer's suggestions, I chilled the dough for 1 hour. I also added 1/8 teas. baking powder to reduce butter sprawl and lowered the butter to 2 sticks and the sugar to 1 1/2 cup. I did roll the cookies in 1/4 cup sugar before baking because I like the crackled look.

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Amy

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Reviewed: Jul. 20, 2008

I enjoyed this recipe, and it really went over well with the chocolate lovers in my family.... the only thing is that my cookies did not turn out like the recipe...mine were quite flat! I think it is very very important to make sure you make these smaller rather than on the bigger side... the smaller balls seemed to keep a bit rounder like the photograph... also, once the first batch goes into the oven you are busy rolling the next batch, so at least to speed up the process, unwrapped the kisses ahead of time. I also needed more suger than the 1/3 c. for rolling the chocolate balls in. Everyone liked them and I will make them again.

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: May 8, 2008

very good cookie. made a few changes to work for me, and it was excellent. used two different kinds of kisses and both were great!

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kris

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Reviewed: Feb. 21, 2008

These were a hit at work. I made the recipe as posted and they turned out great. It's a keeper.

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cheryl

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Jan. 4, 2008

Was very good and chewy everyone loved them.

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conandjaysmom

Cooking Level: Intermediate

Home Town: Sayreville, New Jersey, USA

Living In: Hartford, West Virginia, USA

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Reviewed: Jan. 2, 2008

I followed the recipe exactly and these turned out super flat and greasy. I never have problems with cookie recipes and this was one was a total bust. I am not sure what the problem was. I let the dough chill for 35 minutes because it was like frosting instead of dough until it chilled. My family liked the taste but I think they are way to greasy and looked ugly. I wont be making these cookies again.

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OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Jan. 1, 2008

I refrigerated the dough, as suggested, and used the peppermint kisses for Christmas cookies--they were great!

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jel

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Reviewed: Dec. 22, 2007

I made these cookies last night, thinking it wasn't going to take very long for me to whip up and feed my cookie craving. I was wrong. I followed the recipe exactly as it read and the dough came out more like cake batter. I had to add about 1 1/2 - 2 Cups more flour than the recipe originally called for, then had to refrigerate the dough for about 20-30 minutes for me to be able to work with. I rolled out the dough and while it was baking, I just threw the raw dough in the refrigerator to keep it nice and cool and easy to work with. Other than that little snag these cookies turned out amazing! They are really moist and fluffly!! My husband Loves them and so do I! We highly recommend them! I'll definately be making these again!! =) **I made these cookies again and hand mixed in the flour/cocoa powder mix instead of using a mixer and they came out fine. i still chilled them for about 20 minutes or so, and used a cookie scoop to scoop them out and they came out fine. They would still be a little to sticky to work with if you were to use your hands, so i would still recommend adding a bit more flour to make the dough less sticky. But i still love these cookies and highly recommend them =)

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Chinah

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Reviewed: Dec. 16, 2007

YUMMY! Followed recipe exactly and let the dough chill for an 1hr like others had suggested. The kiddos enjoyed making and EATING these delicious cookies!!!!!

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