We like peanut butter cookies but we love them with the sweet sugary chocolate on the top. We like to lick the kisses off when the peanut butter cookies are still warm–it looks like a regular chocolate kiss, but when you put it to your tongue, it’s all warm melty chocolate. We gave these cookies to Santa Claus and he really liked them. He ate three out of the four cookies. Of course, he only had four cookies because we, along with our cousins Miles and Cole, and our next door neighbor Cheyenne, ate about 30 of the cookies all by ourselves before Mommy rescued the four for Santa.
Now that it’s summer time, we can eat ALL of the cookies without worry. Maybe we’ll eat them out on the back deck on a hot, sunny day, with a nice, tall glass of freezy cold milk. YUM!
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 package Hershey’s kisses
1. Combine ingredients.
2. Use a melon scoop to create balls of cookie dough.
3. Bake on cookie sheet at 350 degrees for about 10 minutes (you’ll have to do about three batches).
4. Top each cookie with a chocolate kiss as soon as you remove a batch from the oven.
Makes about 40 cookies.
This recipe is from the MyBrownBaby series, “Home Made Love: From The Chiles Girls’ Kitchen To Yours,” the cookbook in which Mari and Lila share special memories behind the beloved dishes they create in our house.
This Home Made Love series is sponsored by The Young Chef’s Academy of Sandy Springs, GA, a cooking school for children. Learning food preparation skills is the main ingredient at YCA, and each class adds a heap of kitchen safety, a scoop of etiquette, a handful of table setting, a pinch of menu planning, and laughter to taste. To find out about classes, summer camps, and more at The Young Chef’s Academy of Sandy Springs, click HERE.