Lauren's Peanut Butter Kiss Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 to 30 cookies
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla or almond extract
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 2 large baking sheets
- Carbohydrate 26 g(9%)
- Cholesterol 16 mg(5%)
- Fat 9 g(15%)
- Fiber 1 g(4%)
- Protein 3 g(5%)
- Saturated Fat 5 g(23%)
- Sodium 96 mg(4%)
- Calories 189
Preparation Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. In a large bowl, sift together the flour, baking soda, and salt. Place 1/2 cup sugar in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Preparation Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. In a large bowl, sift together the flour, baking soda, and salt. Place 1/2 cup sugar in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
