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Peanut Butter Kiss Cookies




Source of Recipe


Linda in Mo on Mimi's


List of Ingredients




2 cups creamy peanut butter (1 lb. 2 oz. jar)
1 1/4 cups sugar
2 large eggs
36 Hershey kisses (from a 9 oz. bag), approx.



Recipe



Preheat oven to 350 degrees.

Stir peanut buter, sugar and eggs in a bowl until blended (it will be sticky).

With floured hands (I use a greased cookie scoop), roll slightly heaping tablespoonfuls into 1 1/4 inch balls (they can be bigger). Place 1 1/2 inches apart on ungreased cookie sheets.

Bake 12 to 15 minutes until cookies look dry and tops are crackled (don't over-cook).

Meanwhile, unwrap Hershey's kisses.

Remove from oven and immediately press a Kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool.

Store airtight in one layer up to 3 weeks. Not that they've ever lasted that long!

Makes 3-4 dozen

NOTES : There is NO flour in this recipe.