Reviewed: Dec. 21, 2009

Overall this recipe is good, but I found that the cookie part was rather dry. Perhaps a little less flour would be better?

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prittykitty74

Cooking Level: Expert

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Dec. 21, 2009

These are nice, simple, delicious cookies. I make these every year. The kids get to help put the hershey kisses in. They really make the cookie trays look festive :o)

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Also added Reese's peanut butter cups instead of Hershey's Kisses to some of the cookies...turned out great!

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bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 11, 2007

I've made these cookies before and they're great! I added extra peanut butter for more flavor. A sure fire hit for get togethers!

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Shawn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 24, 2007

I absolutely love this recipe. The reason I vote this the best is the putting the cookies back in the oven after inserting the kisses. It makes them all gooey and warm...perfect for the cookies!

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SMILEYPRINCESS5

Cooking Level: Intermediate

Home Town: Rainier, Oregon, USA

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Reviewed: Feb. 27, 2007

These are delicious and buttery. They turn out well every time. I used to make these once a month for theater meetings in college. I find that the recipe makes more than 14 (smallish) cookies - I get about 3 dozen. I use Brach's chocolate stars instead of kisses (I think they taste better with peanut butter). Also, I bake them at 375 for 8-10 minutes and return them to the oven for only 2-3 minutes.

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Beckerkorn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 4, 2006

I would suggest using 3/4 cup peanut butter, 1/3 cup of light sugar, 1/3 cup brown sugar and 2 TB milk to make the batter. These will come out great, but need to cool on a wire rack for a while until the chocolate kiss dries after baking.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 4, 2006

Love them! Only change is to add 2T of milk and use butter instead of shortening (or at least half butter half shortening). You can add more or less flour as needed. It's a flexible recipe. Just put in whatever's needed to allow you to roll into a ball.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2006

I followed this recipe to a "T," and the cookies turned out great each time. I'm not a cookie lover, but cannot get enough of these!

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Abby

Cooking Level: Intermediate

Home Town: Rochester, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Jul. 7, 2006

This recipe works really well if you cut the flour to 1 1/3 cups. It makes about 32 cookies, so you will need more kisses.

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CONNIE MAC

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Reviewed: Dec. 11, 2005

This is a very good recipe if you add 2 tablespoons milk and make a few other changes... bake at 375 degrees F., use margerine in place of shortening, make into 1 inch balls, use 46 kisses, and DO NOT put them back in the oven after the candy is added. When I make this recipe it yields about 4 dozen cookies.

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Jean

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Reviewed: Feb. 23, 2005

Basic. Simple. Yummy.

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JMACKLER

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Reviewed: Mar. 9, 2004

I was so mad when I made this recipe because the dough was so dry that I couldn't even shape the dough into balls with my own hands! Definitely an oversight of some sort that there is no liquid in the recipe -- the 2 tablespoons of milk mentioned previously will do wonders. Also, the recipe only calls for 14 kisses but the dough makes 2 dozen at least, depending on how big you make your cookies, so you'll need a whole bag.

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GRASSHOPPER03

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Reviewed: Feb. 17, 2004

GREAT cookies! Just make sure that when you make the balls, make them large enough! You don't want small cookies!

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Feb. 13, 2004

I followed the directions to the letter, but at the point when you're supposed to roll the dough into balls, it was clear that the dough was *really* dry. It seemed like it was missing a liquid ingredient. I checked another recipe for Peanut Blossoms on this site, and it was almost identical, except the other recipe included two tablespoons of milk. After I added the milk, the consistency was fine, and the cookies were delicious (although next time I'll use more peanut butter). If you do use this recipe *make sure* to add milk!

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