a couple of years ago for hanukkah, my parents gifted me with what i consider to be my very own bible: the all-american cookie book by nancy baggett. this book is where 99% of my favorite cookie recipes come from, with the exception of one: the peanut butter kiss.
you’ve probably had a peanut butter kiss before. in fact, in high school i once made out with a guy after a party who tasted a lot like peanut butter. et voila, a peanut butter kiss! no, but really – it’s my experience that many a man taste like peanut butter when you kiss them. hey, it’s better than tasting of cigarettes and stale beer, right?
anywho, you’ve also probably had a peanut butter kiss COOKIE before, too. you know, those deliciously crackly peanut butter cookies wrapped in sugar, the ones with a hershey’s kiss melted smack dab into the middle. there’s little better in life than peanut butter and chocolate (mint and chocolate is pretty damn amazing too), as reese’s cups and haagen dazs’ chocolate peanut butter ice cream demonstrate. these cookies are incredibly simple and take less than 10 minutes to whip up, then another ten to bake. they taste amazing, look adorable, and make a great gift. right now, there’s a bunch of them sitting in my glass cookie jar, looking pretty all day every day.
seriously, you can’t go wrong with these. they converted my peanut butter hating roommate into a fan. girl ever asked for the recipe. that’s when you know she’s come over to the dark side of PB and chocolate. you’ll notice that i went for hershey’s white chocolate swirl kisses. this wasn’t intentional. i was actually quite unhappy when i opened the bag and saw i’d gotten the wrong kind – but you know what? turns out peanut butter is just as good with white chocolate as it is with milk chocolate.
The Recipe *adapted from a cooks.com recipe search
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter (1 stick), at room temperature
1/2 cup peanut butter
4 tbsp milk
2 tsp vanilla
1 bag hershey’s kisses (flavor of your choice)
additional 1/2 cup white sugar
to make, preheat oven to 350 and lightly grease two baking sheets (or cover with parchment paper or silicone mats).
combine flour, baking soda and salt in a small bowl. set aside. in a large mixing bowl (or stand mixer, if you’ve got one), mix sugars, butter, peanut butter, egg, milk and vanilla until creamy. go on, dip your finger in. it’s goooood, isn’t it? now, slowly mix in the dry ingredients.
take your additional 1/2 cup of white sugar and put it in a small bowl. roll your dough into golf-sized balls (or a little smaller) and roll in the sugar. place on cookie sheet, about 1″ apart. bake for 8-10 minutes (they should be golden and cracked around the top), and immediately place a single chocolate kiss* in the center of each cookie.
*insider’s tip: peel the wrappers from your kisses ahead of time, and stick them in a bowl in the freezer. this ensures that they won’t melt entirely when you put them into the hot cookies.
now, resist the urge to eat the whole batch at once. or don’t. but don’t blame me if you have a tummy ache tomorrow.