Peanut Butter Kiss Cookies are part of our new Christmas Eve tradition! A few years ago, we kept Christmas Eve traditions that my kids loved. We went to the 4 o’clock mass with Grant’s sister, Gisele, her family and Grant’s mother. Then we would go back to Gisele’s house for dinner. I remember the kids were so impatient to get dinner over with to open presents. We would tease them a bit by taking our sweet time cleaning up the dishes. 🙂
Because times have changed, our usual Christmas Eve traditions must change as well. We actually start our Christmas Eve at 12 noon now, have lunch and get to mass for 4 pm! The boys miss our evening traditions, therefore, we are looking for some traditions fill those early evening hours.
Here’s our plan. Mass will end about 5:30. We will drive around looking at Christmas lights. Since we will have had a formal Christmas Eve lunch and will be having a formal Christmas day dinner, we will stick to something simple for our Christmas Eve dinner by picking up some pizzas and coming back to the house to eat pizza, watch our favorite version of a A Christmas Carol and for dessert? We will munch on Peanut Butter Kiss cookies and drink hot chocolate.
Yesterday, Ryan and I made these delicious holiday cookies and the recipe is quite easy. This recipe comes from Jane Doiron’s cookbook Make-Ahead Meals for Busy Moms. In her book she includes directions for freezing the cookie dough (for making-ahead!) and then directions for when it comes time to bake. I’ve added those directions at the bottom of the recipe. Check out my review of Make-Ahead Meals for Busy Moms.
Peanut Butter Kiss Cookies
- 9 oz. milk chocolate Kisses
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- 1/2 cup butter
- 3/4 cup peanut butter
- 1/3 cup sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/3 cup sugar (to coat the cookie dough)
- Remove the wrappers from 40 chocolate Kisses and place them in a bowl.
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, baking soda, salt, and cinnamon; set aside.
- In a large mixing bowl, cream the butter, peanut butter, 1/3 cup sugar and brown sugar.
- Add the egg, milk and vanilla; beat well.
- Gradually add the dry ingredients to the creamed mixture on low speed.
- Prepare the cookie sheet with parchment paper.
- With a rounded tablespoon of dough, shape into balls and roll in a bowl containing the 1/3 cup of sugar.
- Place on a prepared cookie sheet 2 inches apart.
- Bake for 10 minutes. Do not over-bake. This is a dry cookie and it will set up as it cools.
- Remove the cookie pan from the oven and press one chocolate Kiss down on the center of each cookie. The cookie will crack and be very soft in the middle.
- Place the cookie sheet back in the oven for 1 minute to soften the chocolate.
- Remove the cookies and place on a wire rack to cool. Makes 40 cookies.
Freezing Directions for Uncooked Dough
Shape the dough into balls and roll in the sugar. Place the dough on a cookie sheet and cover with plastic wrap. Freeze for 2-3 hours. Place the frozen cookie dough balls in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to 2 months.
Thawing Out the Dough to Bake
Cover a large cookie sheet with parchment paper. Place the frozen cookie dough on the cookie sheet 2 inches apart. Thaw the cookie dough for 30 – 45 minutes. Preheat the oven to 350 degrees F and follow the baking directions.
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These mats are easily cleaned and save on the cooking spray. They have lasted me over a year now! If you’ve ever looked at silicone mats, they can be pretty expensive. These mats are only $16.95 for a set of 2. They also come in the different colors shown above. If you haven’t tried them before, check them out here!
What are your family’s Christmas Eve traditions?
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