Creamy Soft Peanut Butter Hershey Kisses Cookies!
These cookies are the perfect size and so soft and savory! You will never want to share these with others!
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup salted butter softened
- 1/2 cup peanut butter I'm a Jif Fan
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 3/4 cup All Purpose Flour
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling the cookie dough
- 36-44 Unwrapped chocolate kisses
Instructions
- In a large mixing bowl, add both sugars with the softened butter and peanut butter. Using the mixer, beat on medium until light and fluffy. Typically 1-2 minutes.
- Add the egg and vanilla and continue to beat until well mixed.
- In a separate bowl, combine the flour, baking soda and salt. Fluff together with a fork.
- Add the dry ingredients to the mixing bowl. I usually add about ¼ of a cup at a time.
- Once combined, cover the bowl and refrigerate for 30-40 minutes. Unwrap the kisses and put them in a small bowl and set them in the fridge as well.
- Preheat the oven to 375 and line your baking sheets with parchment paper. Have the other ¼ cup of sugar in a bowl near where you will be making your dough into balls.
- Take a spoonful of dough and a shape the dough into a 1-inch ball. Roll the balls in the bowl of sugar to coat them on all sides.
- Place about 2-inches a part on the baking sheet and bake for about 10 minutes. The cookie will be a light golden brown color the tops will just started to crack. I found that 10 minutes was the perfect time for me.
- Right out of the oven, get your kisses out of the fridge and gently press the kiss into the center of each cookie. Once the kiss is on the cookie, DO NOT….I repeat DO NOT touch the kiss.
- After all of the kisses have been added, put the cookie on your cooling rack and let them sit for a few hours to completely cool before storing.