A recipe for traditional peanut butter cookies topped with a chocolate kiss immediately after baking.
Author:Ahazzam
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Yield:About 4 dozen
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
About 48 Hershey’s Kisses, unwrapped
Instructions
Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
Beat in the eggs one at a time, then mix in the vanilla extract and peanut butter until combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Roll the dough into 1-inch balls. Roll each ball in granulated sugar to coat completely.
Place the sugared balls about 2 inches apart on the prepared baking sheets.
Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
Immediately upon removing the cookies from the oven, gently press one unwrapped chocolate kiss into the center of each warm cookie. The heat will slightly melt the bottom of the kiss.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use creamy peanut butter for the smoothest texture.
For softer cookies, slightly underbake them; they will continue to set as they cool.
If the chocolate kiss seems to sink too much, let the cookie cool for 1 minute before pressing the kiss in.
Store cookies in an airtight container at room temperature for up to one week.