Kiss Cookies with a Twist

My oldest son has an allergy to peanuts, pecans and walnuts. As a result, he has never enjoyed a PB&J, and he can’t eat the wonderful peanut butter cookies made with chocolate kisses.

In this recipe I substituted almond butter for peanut butter. The texture isn’t identical, they’re a little more crumbly, but they work well, and they have the added bonus of making my son feel included! I’ve also tried this recipe using Sun  Butter. The consistency is better, but they have the somewhat bizarre side effect of being green on the inside! All in all, I prefer the almond butter for this recipe. If you want to make it the old fashioned way, just replace the almond butter with good, old fashioned peanut butter!



48 Chocolate kisses (1 large bag is usually more than enough for this)

1/2 cup shortening

3/4 cup almond butter (remember to stir this before you take it out of the jar)

1/3 cup white sugar

1/3 cup light brown sugar

1 egg

2 Tablespoons milk

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

sugar for rolling


  1. Unwrap chocolate kisses (This is a great task for little hands while you’re mixing the dough)
  2. Cream shortening and almond butter.
  3. Add sugars and beat until fluffy.
  4. Add egg, milk and vanilla to sugar mixture and continue to beat.
  5. Combine dry ingredients (except for final sugar) and add to wet ingredients. This dough won’t come together like traditional cookie dough, so don’t panic.
  6. Use a cookie scoop to pack the dough and roll in the sugar.
  7. Bake at 375 degrees for 8-10 minutes.
  8. As soon as the cookies come out of the oven, press a kiss into each cookie.
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One Comment

  1. I’ve used almond butter instead of PB on sandwiches, but somehow never thought to use it in cookies. Great idea!