Chocolate Hershey Kiss Cookies Without Peanut Butter
Chocolate Cookies

Chocolate Hershey Kiss Cookies Without Peanut Butter

  • November 25, 2021

If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.This recipe will give you results that are both chewy and buttery, but without all that peanut butter taste.This recipe yields 46 thumbprints so you’ll have plenty for a party or for freezing to snack on later.All of the ingredients you’ll need to make these Hershey kiss cookies with no peanut butter.Answers to the most frequently asked questions about how to make Blossom Cookies without peanut butter, plus how to store them!When you’ve finished creating this thumbprint recipe, you’ll know how to make chewy, chocolatey Hershey Kiss cookies with shortbread for holidays, parties, or for yourself to enjoy!A full printable version of this recipe with ingredient measurements is available at the bottom of this post.STEP ONE: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.STEP TWO: Unwrap the chocolate kisses and place them in the refrigerator so they stay firm.STEP THREE: In a large bowl, cream together the butter, sugar, egg, milk, and vanilla extract until well combined.STEP FOUR: In a separate bowl, mix the flour, baking soda, and salt until combined.STEP FIVE: Add half of the flour mixture to the wet ingredients and stir.STEP NINE: Transfer the blossom cookies without peanut butter to a cooling rack.Tips To Make Delicious Hershey Kiss Cookies with No Peanut Butter.This will also help you avoid cleaning up the excess flour that may fly out of the bowl as you mix.Sugar cookies are lighter than shortbread, which tend to be thick and dense.That’s because shortbread is made with twice the amount of butter as sugar, creating a richer texture overall.Sugar cookies also require baking soda or powder to give them extra lift.¼ teaspoon salt Optional ¼ cup granulated sugar to roll balls in before cooking Instructions Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.In a separate medium mixing bowl, combine the all-purpose flour, baking soda, and salt.Place each completed cookie dough ball on the baking sheet.Notes Store cookies in an airtight container at room temperature for up to 3 to 4 days for best results.Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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Classic Peanut Butter Blossom Cookies Recipe

Classic Peanut Butter Blossom Cookies Recipe

Classic Peanut Butter Blossom Cookies Recipe

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19 Cookies Made with Chocolate Kisses That Aren't Peanut Butter

19 Cookies Made with Chocolate Kisses That Aren't Peanut Butter

19 Cookies Made with Chocolate Kisses That Aren't Peanut Butter

—Traci Wynne, Denver, Pennsylvania Go to Recipe As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. .

Gluten Free Chocolate Kiss Cookies

Gluten Free Chocolate Kiss Cookies

Gluten Free Chocolate Kiss Cookies

Do Hershey’s kisses melt in the oven?But in these chocolate kiss cookies, we’re not placing the Hershey’s kiss in the oven.I’ve also used dark chocolate Hershey’s kisses, and they melt less than the milk chocolate kisses.Dairy: To replace the butter in this recipe, try using Melt brand vegan butter, my favorite butter replacement.I served equal numbers of the peanut butter and straight-up chocolate varieties to my family, and the peanut butter won with everyone other than my son.I decided to share the peanut butter variety, since it tastes great.Be mindful that the cookies will crackle a bit more when you press in the Hershey’s kiss after baking, since peanut butter makes for a slightly less tender cookie.If you’d like to add the decorative shell, you’ll need to find gluten free ingredients.Cake Mate brand and Signature brand nonpareils are both made by Betty Crocker, and they’re reliably gluten free according to information I received directly from the company. .

Hershey's Kiss Cookies Recipe [VIDEO]

Hershey's Kiss Cookies Recipe [VIDEO]

Hershey's Kiss Cookies Recipe [VIDEO]

Plus they’re totally kid-friendly, because they’ll love helping to press the candies into the cookies!1 Person – include 2 of each variety for a full cookie box and beautiful presentation.2-4 people – Include 1 cookie of each variety per person, and make sure to buy boxes big enough to fit them all.Include cookies of different shapes and sizes, add in a bar recipe or candy (like Buckeye Balls and Oreo Truffles ) if desired for more variety.For easy separation you can add the cookies into muffin liners so flavors won’t blend as easily (this is especially important for spice cookie recipes like Gingerbread), using colorful liners will help with presentation as well.Cream: Cream together your butter and sugar well, you’re looking for a light and fluffy mixture so don’t stop when it is just combined, continue for 2 minutes to incorporate more air into the butter.Make sure to let the chocolate cool for a few minutes so the butter is not warmed which will result in a denser cookie.Create a free account to Save Recipes Email address Sign Up Now.Serve: Kiss cookies can be kept in an airtight container at room temperature for up to 1 week.If looking to keep them fresh longer add a slice of bread to the container to help absorb moisture.Kiss cookies can be kept in an airtight container at room temperature for up to 1 week.If looking to keep them fresh longer add a slice of bread to the container to help absorb moisture.▢ 30 Hershey's Kisses , unwrapped Instructions Preheat oven to 350 degrees and line two baking sheets with parchment paper.Melt the chocolate chips in a small microwave safe bowl in 30 second increments until smooth and creamy, then let sit for 2-3 minutes to cool.Add in the vanilla, egg and finally the cooled melted chocolate. .

Hershey Kiss Cookies {Chocolate Sugar Cookies}

Hershey Kiss Cookies {Chocolate Sugar Cookies}

Hershey Kiss Cookies {Chocolate Sugar Cookies}

Chocolate kiss cookies are always amazing, but even more decadent with cocoa mixed into the batter.These can be any kind of Hershey kiss – choose your favorite, anything that will go well with chocolate!How To Make Hershey Kiss Cookies.Roll in chocolate sprinkles instead of sugar before baking.Use a different type of Hershey Kiss on each cookie, use Hugs, White Chocolate Kisses, Caramel, Toffee Crunch, or Peanut Butter, Dark, Cherry Cordial…you name it, every cookie can have its own unique imprint…or should I say thumbprint?Can You Freeze Hershey Kiss Cookies.How To Store Hershey Kiss Cookies.Freezer: Alternatively, freeze Hershey Kiss Cookies in an airtight freezer-safe container (I would still layer with wax paper between layers).Did you love these Hershey’s Kiss Cookies? .

Peanut Butter Blossoms Recipe

Peanut Butter Blossoms Recipe

Peanut Butter Blossoms Recipe

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. .

Christmas Kiss Blossoms (without peanut butter)

Christmas Kiss Blossoms (without peanut butter)

Christmas Kiss Blossoms (without peanut butter)

Our Christmas Kiss Blossoms Recipe (without peanut butter) was originally published on December 13, 2013.Christmas Kiss Blossoms have been a tradition in my family since I can remember.The funny thing is that we like them better than the original recipe (and we LOVE peanut butter).1/2 cup (1 stick) butter, softened at room temp – not melted.Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.Christmas Kiss Blossoms (without peanut butter) Come try our family's peanut free Christmas Kiss Blossom cookies!1/2 cup (1 stick) butter {softened at room temp - not melted}.Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. .

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