• Cooking Time: 6 to 8
  • Servings: 30
  • Preparation Time:


These are great. I'll be making them every year. I added red and green deco sugar instead of the Mini Kisses.


  • 1-2/3 cups (10 oz pkg) Reese's Peanut Butter Chips, divided
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
  • 1/2 tsp baking soda
  • Additional sugar
  • Hershey Mini Kisses Brand Milk Chocolate


  • Melt 1/2 cup peanut butter chips; cool.
  • Heat oven to 375 degrees.
  • Beat butter, 1/2 cup granulated sugar, brown sugar, egg and vanilla in large bowl on medium speed of mixture until fluffy.
  • Beat in melted peanut butter chips.
  • Stir in flour, cocoa and baking soda into peanut butter mixture until well blended.
  • Shape dough by level tablespoon into balls; roll in granulated sugar.
  • Place on ungreased cookie sheet; flatten cookies to 1/4-inch thickness with bottom of glass.
  • Press thumb in center to make an indentation.
  • Bake 6 to 8 minutes or just until set.
  • Remove from oven.
  • If necessary, using tip of spoon, press indentation in center of each cookie; immediately place 1 teaspoonful peanut butter chips in each indentation.
  • Let stand 1 to 2 minutes or until chips are softened; spread.
  • Garnish each with 3 chocolates; remove from cookie sheet.
  • Cool completely.

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