In honor of National Peanut Butter Month 

I got to thinking about one of my high school students years ago
who shared a recipe for his mom’s Peanut Butter Cookies.
Because of their distinct shape and flavor combination,
the recipe has turned out to be one several go-to favorites for massive
catered school events whenever cookies fit the occasion.


when making any amount of cookie dough, the baker
needs to be attentive to thorough mixing of the ingredients-
especially when using a mixer.
This usually involves folding the finished dough from top to bottom a few times-
this helps planetary –type mixers achieve a homogenous result.
There are seven types of cookie mixtures;
Bill Hauser’s Mom’s Peanut Butter Cookies
fall into the
Molded variety.
I mixed this dough, which makes about 48 one-half ounce
Cookies, with a rubber scraper.
Therefore, this small batch recipe is great to make with your kids.
No worries about your kids using a mixer!


48 Hershey’s Milk Chocolate Kisses
3.25 ounces Crisco Shortening
7 ounces Creamy Peanut Butter (I used Peter Pan Brand this time but have used
2 ounces granulated sugar
2.25 ounces light brown sugar
1 large egg (1.75 ounces)
1 ounces milk
1 teaspoon vanilla extract
7 ounces All Purpose flour
1 teaspoon baking soda
½ teaspoon salt
Approximately 4 ounces of granulated sugar for coating

1. Preheat oven to 375 degrees

2. Remove the wrappers from chocolate kisses
3. Sift flour, baking soda and salt together.

4.With a rubber scraper, beat shortening and peanut butter in a large
bowl until well blended.

5. Add sugars and continue to blend thoroughly.
6 .Beat in milk, egg, and vanilla extract until well blended.

7. Add sifted flour mixture and mix into the peanut butter mixture using
large strokes with the rubber scraper until homogenous dough is

8. Using a scale, measure out ½ ounces portions of dough.

9. Roll each portion into a ball and roll around in sugar to coat the round
ball of dough.

10. Place on Parchment Paper about 16 per sheet pan.

11. Bake 8 minutes and turn pan around and bake another 2 minutes. The
cookies will appear cracked-this is supposed to happen.

12. Press a chocolate kiss onto each hot cookie.

13. Remove cookies to a wire rack to cool.

14. Let cookies cool so that the chocolate candy will maintain the shape.

15. I store in an airtight container and the cookies are quite freezable
wrapped tightly.

Chef Susan's 52 Secrets of Perfect Baking & Cake Decorating


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