Friday, October 17, 2008

There's a surprise inside

I love peanut butter, and I love it on any number of things.  I am also a huge fan of cookies, I really don't turn down anything sweet...ever.  Peanut butter cookies are one of my favorites and also a classic, which mean that pretty much any time I have one it brings back memories of my childhood.  Nothing beats a peanut butter cookie with a tall glass of milk! 

Since it's fall there are all types of fall inspired foods; both sweet and savory.  One of the new things I have come across this fall are the Candy Corn Kisses by Hershey's; they are awesome!  There are many people that have discovered these and made their own goodies using these Kisses.  I decided that I would try making something using these as well.  I decided to try to put a new spin on a classic favorite; put a Candy Corn Kiss inside a peanut butter cookie...the combination is pretty tasty.  

I think the peanut butter cookie is rich by itself; so with the kisses mixed in them it makes it that much more rich.  This is a different combination but it's sooooo good.  The burst of color that you get when you bite into the cookie is such a nice surprise and a good way to add some color for a fall themed party.


Peanut Butter, Candy Corn Cookies


3/4 Cup butter flavored Crisco

1 1/4 Cup peanut butter

1 1/2 Cup brown sugar

1/2 Cup sugar

4 Eggs

1 1/2 Teaspoon vanilla

2 Teaspoons baking soda

3 Cups flour

1/2 Teaspoon salt

60 Candy Corn Kisses


Preheat oven to 350F.

In mixer cream crisco and peanut butter until smooth.  Slowly add brown sugar and granulated sugar, mix until thoroughly combined.  Gradually add baking soda, flour, and salt; once combined add in eggs (one at a time) and vanilla.

Take a scoop of cookie dough, roll together, press Kiss in the middle of the dough and then cover.  Once the Kiss is completely covered place on prepared cookie sheet.  Bake on 350 for 8-10 minutes.  Remove from oven, let cookies cool on tray for 5 minutes then remove to cooling rack.  Let cookies completely cool before storing.



Recipe by: Lynsey Lou

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