peanut butter holiday cookies

How To Make peanut butter holiday cookies

• 1

  Bake at 375 degrees, or 350 degrees for dark or nonstick cookie sheet.
• 2

  Empty pouch of cookie mix into a medium size bowl and stir in the oil, water, egg and peppermint extract until soft dough forms. Then add 1/2 cup marschino cherries & stir slightly to blend into dough.
• 3

  Roll dough into small 1-1/2 balls and then roll in some sugar to coat. Put dough on cookie sheet that is not greased or use parchment paper.
• 4

  Bake 10 - 12 minutes - edges will begin to brown. Immediately place a Hershey's Kisses chocolate candy on top (available separately in box of cookie mix). Press lightly. I also use a variation of holiday candied red or green cherries and/or chopped Reese's peanut butter cup candies on each cookie.
• 5

  Cool cookies 2 minutes before removing from the cookie sheet. Hershey's Kisses chocolate candies need to be hard (not warm or soft) before storing in an airtight container. TIP: I usually freeze cookies for about 10 minutes if chocolate is still sticky or soft.
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