Every holiday season, these delightful little suckers make an appearance. And they usually disappear the day they do! They are sooo soft and buttery with yummy peanut butter flavor and that kiss pressed into the cookie- a winning combination. The little addition of sprinkles around the edge of the kisses is a fun trick and makes the cookie that much more festive. Simple recipe, great to make with friends and family, and the dough will stay chilled for a few weeks in the fridge if you want to shorten your time. YUM!
You don't have to use Hershey's Kiss 'Almond' chocolates, absolutely use your fave. The marbly ones are so good, too.
Notes: Butter is unsalted. Peanut butter is Jiff. Kisses are Hershey's Almond.
PEANUT BUTTER KISS COOKIES
Ingredients: 36-40 Hershey's kiss chocolates, 1/2 cup holiday sprinkles, 1/2 cup peanut butter, 1/2 cup softened butter, 1/2 cup granulated sugar, plus extra for rolling, 1/2 cup packed brown sugar, 1 tsp. vanilla extract, 1 egg at room temperature, 1 1/4 cups all-purpose flour, 1/2 tsp. baking powder, 1/4 tsp. salt, 3/4 tsp. baking soda.
Makes about 36 cookies.
1. Preheat oven to 375* and line baking sheets with parchment paper.
2. In one large bowl, cream butter, peanut butter, and sugars together until fluffy. Add egg, and vanilla, and continue mixing until very creamy.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet ingredients, stirring until combined. Refrigerate for 1 hour.
4. Roll dough into 1 1/2 inch balls, roll in granulated sugar, then place on baking sheet. Bake for 6 minutes.
5. Meanwhile, heat a skillet pan on low. Gently press each kiss into the pan to slightly melt the bottom. Then press into sprinkles.
6. While cookies are hot, insert a kiss into the center, pressing down to create a cracked effect on the cookie. Bake for 3 more minutes. Cool completely. (I sometimes give them a cold blast in the freezer, for impatience's sake.)
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