Every December, I head for the coupon and stamps drawer in my parents’ kitchen. Not for the coupons. Not to mail Christmas cards. No, I head for the booklet of cookie recipes that my mom tore out of the December 1986 edition of Woman’s Day magazine. Why we keep it in the coupon drawer, I’m not entirely sure. Most likely because this recipe is too precious to risk losing among the larger cookbooks.
The creases in the pages are softened from years of baking these peanut butter kiss cookies over and over again. I’ve tried many other peanut butter kiss or “blossom” cookies over the years, but I always come back to this recipe. None of the others come even close to comparing.
I love the simplicity of this recipe, and how quickly I can whip up a batch. The short ingredients list lets the rich peanut butter shine through, contrasted by the sweet chocolate.
Even if you’ve made hundreds of peanut butter kiss cookies over the years, give this recipe a shot. You won’t be sorry.
From Woman's Day December 1986 issue
- 18 oz peanut butter (just over 2 cups)
- 1 1/4 c sugar
- 2 eggs
- 48 milk chocolate Kisses
- Preheat the oven to 350F. In a large bowl, mix together the peanut butter, sugar and eggs. With floured hands, roll tablespoonfuls of dough into balls and space 1 1/2" apart on a greased cookie sheet.
- Bake at 350F for 12 to 14 minutes, or until the tops start to crack. Immediately press one Kiss into the center of each cookie and allow to cool on the sheet for 1-3 minutes. Transfer to a cooling rack to cool completely. Repeat with remaining dough and Kisses.
Make Ahead and Storage
What is your favorite cookie recipe?