Nostalgia alert! When was the last time you made these favorite childhood cookies? Don't know? Let's remedy that. Chocolate and peanut butter belong together, and these easy cookies prove it.
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup (129 g) peanut butter
- 1/2 cup (100 g) granulated sugar, plus more for rolling
- 1/2 cup (110 g) packed brown sugar
- 1 large egg
- 1 1/2 cups (187 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 24 chocolate kiss candies, unwrapped
1 Preheat the oven to 350˚F and line two baking sheets with parchment paper.
2 Mix the wet and dry ingredients separately: Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth.
In a separate bowl, combine the flour, baking powder, and salt.
3 Make the cookie dough: Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.
4 Shape the cookie: Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar.
Place the balls on the prepared baking sheet a couple of inches apart.
5 Bake the cookies: Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.
6 Cool and store: Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.