Peanut Butter chocolate Kiss cookies

Peanut Butter chocolate Kiss cookies
Peanut Butter chocolate Kiss cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 34

    milk chocolate kisses, unwrapped

  • 1

    large egg

  • 1/2

    tsp vanilla

  • 1/2

    cup packed light brown sugar

  • 1/2

    cup granulated sugar, plus more for coating

  • 1

    cup smooth, unsalted, natural (not hydrogenated) peanut butter

  • 1/2

    cup (1 stick) unsalted butter, softened

  • 1/2

    tsp salt

  • 1

    tsp baking soda

  • 1 1/4

    cup all-purpose flour

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: