*I've tried Jif and an all natural peanut butter. Both have given me great results with these cookies. I made about 24 to 30 cookies.
Prep Time1 hourhr20 minutesmins
Cook Time10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Cookies
Servings: 30
Author: Hip Foodie Mom
Ingredients
1 ¾cupsall-purpose flour
1teaspoonbaking soda
½teaspoonsalt
1/2cup (1 stick)unsalted butterat room temperature
½cupsmooth peanut butter*
½cupgranulated sugar + more for rolling
½cuplight brown sugar
1large egg
1teaspoonpure vanilla extract
24 to 30Hershey’s Kissesfoil removed
melted white chocolateor dark or semi-sweet chocolate
holiday sprinkles
Instructions
Sift together flour, baking soda and salt; set aside. Using your stand mixer fitted with the flat beater attachment (or paddle attachment), cream together the butter, peanut butter and both sugars. Add the egg and vanilla; beat until well blended. With the mixer on low, slowly add in the flour mixture, mixing thoroughly until combined. Refrigerate for at least an hour.
When ready to bake, preheat oven to 375 degrees. Spray, oil or line a cookie sheet with parchment paper and set aside. Roll dough into 1-inch balls.
Roll cookies in sugar and place 2 inches apart on cookie sheet and press down very gently (this is optional). Bake until very light brown and puffed, 8 to 10 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Lower oven temperature to 350 degrees and return cookie sheet to oven until light golden brown, only about 2 to 3 minutes. Remove from oven, let cool completely and, if decorating, drizzle on melted chocolate and then sprinkle on festive holiday sprinkles. Enjoy!
Notes
*I've tried Jif and an all natural peanut butter. Both have given me great results with these cookies. I made about 24 to 30 cookies.