My kids have been asking me to make these cookies and I finally gave into their requests. Ironically, I have never made these cookies before … but I know I’ll be making this recipe over and over.
The peanut butter cookies are delicious. They’re soft and full of peanut butter flavor. They’re rolled in sugar before baking, which gives you a slightly crunchy bite. Plus they’re super easy to make and can get your kids involved in the process. Though you might have to watch them closely so they’re not eating all the kisses.
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, softened at room temperature
1/2 cup sugar plus 1/4 cup for rolling
1/2 cup light brown sugar, lightly-packed
3/4 cup smooth peanut butter
2 Tbsp milk
1 tsp vanilla extract
1 egg
40 milk chocolate kisses, unwrapped
In a medium bowl, whisk the flour, baking soda and salt together. Set aside. In the bowl of a stand mixer, beat the butter until smooth. Add in the 1/2 cup sugar and brown sugar and cream until slight and fluffy. Mix in the peanut butter. Add in the milk and vanilla, mix together and then add in the egg.
Slowly add in the dry ingredients and mix until just combined. The dough will be stiff. Cover the bowl with plastic wrap and place in the refrigerator for 30 to 60 minutes. While your dough is chilling, preheat the oven to 375 degrees. Place the remaining 1/4 cup of sugar in a small bowl.
Line two baking sheets with parchment paper and set aside. Remove the chilled dough from the refrigerator. Scoop into 1 1/4 inch portions and roll into a ball. Roll the dough into the sugar until lightly cooked. Place on the prepared baking sheet, leaving 2 inches between each ball.
Bake for 8 to 10 minutes or until the cookies are just set. The tops will be light golden brown and starting to crack. Remove the from the oven and place the tray on a wire rack. Gently press a chocolate kiss onto the top of each cookie. Allow to cool for 5 minutes and then transfer the cookies to a wire rack to completely cool.
Store at room temperature in an air-tight container for 3 to 5 days …. if they last that long.
Source: Striped Spatula
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