FLOURLESS PEANUT BUTTER KISS COOKIES
2 1/2 cups smooth (creamy) peanut butter
1 1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs
2 tsp. vanilla extract
sugar for rolling (*see tips below)
Hershey’s Chocolate Kisses, unwrapped
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment or nonstick baking liners. Make room in either freezer (preferred) or refrigerator for cookie sheets (*see step 4).
2. In a large bowl, use a hand mixer at medium speed to beat peanut butter, brown sugar and baking soda until well blended (about 1 minute). Add eggs and vanilla and mix on low speed until just blended.
3. Scoop out about 1 1/2 Tablespoon scoops and roll into 1 1/2-inch balls. Roll into sugar and place about 2 inches apart on cookie sheet.
4. Bake until cookies are puffed and crackled but still a little bit moist looking, 11 to 13 minutes. As soon as you remove the cookie sheet from the oven, press a chocolate kiss into the center of each cookie. Immediately place cookie sheet into the freezer (or refrigerator) to set the kisses (they’ll begin to melt a bit as soon as you place them on the cookie). Remove from chill as soon as kisses are set.
Yield: 3- 4 dozen
Source: Adapted from a peanut butter cookie recipe by Abby Dodge
*For rolling sugar… I think it looks best if you use chunky sparkling sugar, but you can certainly use regular sugar too. If you’re making these as holiday cookies, roll them in red and green sugars for a more festive look!
*These cookies may be stored at room temperature in a covered container for up to a week. They may also be frozen and defrosted when you’re ready to eat them. They should be just fine in the freezer for a few weeks, as long as they’re stored in a sealed container.
*The texture of these is a little softer than the classic Kiss cookie recipe. These are great for a platter, but they wouldn’t package and mail very well.