1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened to room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
3/4 cup creamy peanut butter
1 tsp vanilla extract
24 chocolate kiss candies (or chocolate stars)
Coating:
1/2 cup granulated sugar (use red or green sugar at Christmas time)
Pre-heat oven to 350F.
Whisk the flour, baking soda and salt together in a medium bowl. Set aside.
In a large bowl, using a mixer, beat the butter for 1 minute on high speed until creamy. Switch to medium-high speed and beat in the brown sugar and 1/4 cup granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a spatula as needed. Add the peanut butter and vanilla and beat until combined.
Slowly, add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the dough in the refrigerator for at least 1 hour, and up to 3 days.
Line two large baking sheets with parchment paper. Set aside. Make sure there is room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.
Scoop and roll cookie dough into balls, about 1 heaping tablespoon of dough each. Roll each ball in sugar and arrange on baking sheet about 3 inches apart.
Bake cookies for 11-13 minutes or until tops begin to slightly crack. Remove from oven and allow to cool on the baking sheets for 5 minutes.
Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently, as they're soft). Place the plates of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.
Remove from the freezer and serve.
Makes 24 cookies
Source: Sallysbakingaddiction.com
Janice
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