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Peanut Butter chocolate Kiss cookies

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Peanut Butter chocolate Kiss cookies 0 Picture

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup smooth, unsalted, natural (not hydrogenated) peanut butter
  • 1/2 cup granulated sugar, plus more for coating
  • 1/2 cup packed light brown sugar
  • 1/2 tsp vanilla
  • 1 large egg
  • 34 milk chocolate kisses, unwrapped

Details

Preparation

Step 1

To make dough:
In a small bowl, whisk together flour, baking soda, and salt. In large bowl with electric mixer on medium-high speed, beat together butter and peanut butter for 2 minutes or until creamy.
Add granulated sugar and brown sugar. Beat for 3 minutes or until light and fluffy. Beat in vanilla. Add egg. Beat until smooth. Add one-third of flour mixture. Mix on low speed. Gradually add remaining flour, mixing until just blended.

To chill dough:
Scrape dough onto large piece of plastic wrap. Using wrap, shape dough into large, flat disc. Cover completely with wrap. Refrigerate until firm enough to roll into balls, at least 1 hour or overnight.

To prepare oven, pan:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper

To bake cookies:
Using palms, roll pieces of dough into 1 1/2 inch balls. Roll in granulated sugar to coat completely. Place 2 inches apart on cookie sheets. Gently flatten just enough so they don't roll off. Bake for 18 minutes or just until light golden brown on bottoms (peek to check). Press chocolate kiss into center of each cookie (they might crack; that's OK) Return to oven for 30 to 60 seconds. Cool on sheets on racks for 2 minutes. Carefully transfer to racks to cool completely.

To store cookies:
Store 2 weeks at room temperature in airtight container in single layer.

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