Peanut Butter Kiss Cookies

One of Tina's favorites, a peanut butter cookie with a kiss in the middle.

15 minutes to prepare, 45 minutes to cook

Makes 34 cookies

"A Baker's Guide to Christmas Cookies" by Dede Wilson

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Ingredients

• 1/2 cup (1 stick) unsalted Butter softened
• 1 cup Peanut Butter smooth, unsalted
• 1/2 cup Sugar
• 1/2 cup Light Brown Sugar firmly packed
• 1/2 teaspoon Vanilla Extract
• 1 large Egg well beaten
• 1 1/4 cups Flour all purpose
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 34 Milk Chocolate Kisses unwrapped

Directions

Using a mixer, beat butter and peanut butter together until creamy. Add both sugars and vanilla and beat for another couple of minutes. Beat in the egg.

Add a third of the flour, baking powder, and salt and mix well. Gradually add the rest of the flour, mixing until just blended. Place dough in plastic wrap and refrigerate until firm enough to roll into balls (at least one hour, or overnight).

Roll the dough between your palms into 1 inch diameter balls. Roll the ball in granulated sugar to coat completely, and place 2 inches (5 cm) apart on cookie sheets covered with parchment paper.

Parchment paper is optional with this recipe, but it makes cleanup and pan juggling easier.

Bake in 350 deg F oven until light golden brown on the bottoms, about 18 minutes. Press chocolate kiss into the center of each cookie --- it is OK if they crack. Return to the oven for another minute. Cool cookies on sheet for a few minutes, then carefully transfer to racks to completely cool.

Stores up to two weeks in an airtight container, in a single layer