Peanut butter kiss cookies are a classic holiday tradition that everyone loves. Creamy peanut butter cookies are made special with milk chocolate center.
ingredient
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 ounces unsalted butter, softened to 65 to 68ºF (18 to 20ºC)
- ½ cup peanut butter
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 45 chocolate kiss candies, Hershey’s Kisses, foil removed
Directions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 375°F (191ºC). Line three baking sheets with parchment paper.
- Sift the Dry Ingredients – Sift together flour, baking soda, and salt in a medium bowl, and whisk to combine.
- Mix the Butter and Sugars – Using a stand mixer fitted with the paddle attachment, cream together butter, peanut butter, granulated sugar, and light brown sugar on medium speed for 1 minute.
- Add the Wet Ingredients – Add egg, milk, and vanilla, and mix on medium speed until well blended, about 30 seconds.
- Incorporate the Flour – Gradually add the flour mixture, mixing until combined on low speed, about 1 minute. If the dough is very soft, refrigerate for 30 minutes before rolling.
- Roll Out the Cookies – Measure 1 leveled tablespoon of cookie dough and roll it into approximately 1" sized balls. Roll cookies in sugar and place 2" apart on the baking sheets.
- Bake – Bake until lightly browned, puffed, with some cracks on the surface, 8 to 10 minutes. Immediately press the chocolate candies into the center of each cookie. The dough will crack more around the edges.
- Let Them Cool – Allow the cookies to cool for 2 minutes on the sheet pan, then transfer them to a wire rack.
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