At Home With Theresa

A peanut butter cookie rolled in granulated sugar, and topped with a Hershey’s Milk Chocolate Kiss!

This was one of my favorite cookies growing up. I think I first saw it in a magazine, a Betty Crocker Cookbook, or in a Hershey Chocolate Cookbook. I love milk chocolate so I made it, and again, and again.

I haven’t made it in a long time (maybe over a decade!) so since I was off for 5 days partly because of my second Covid-19 vaccine, I planned on baking a batch, excited to see if it still tastes the same as it did before. I wasn’t well after my Thursday vaccination (like the first dose, only not as bad) but was well enough on Valentine’s Day, so I made it then.

It didn’t disappoint at all. My son peeled the kisses but needed to do some math problems so I made the cookies myself. It was quick and easy, although I would recommend using an electric mixer because the dough is quite stiff.

For the peanut butter, feel free to use crunchy or smooth, whichever you like or have on hand. I like crunchy but keep some smooth PB in the pantry to use for sate sauce and Asian noodles. I used crunchy PB, as I like the crunch it lends to the cookies.

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup peanut butter

1 large egg

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Sugar, to roll dough in

36 Hershey’s Kisses, unwrapped

Procedure:

1. Preheat oven to 375F.

2. In a bowl, place butter,

3. Sugar,

4. Brown sugar,

5. Peanut butter,

6. And egg.

7. Beat well using an electric mixer , until combined and smooth.

8. Add flour,

9. Baking soda,

10. And baking powder.

11. Beat well until mixed.

12. Scoop up about a tablespoon dough and roll into a ball.

13. Drop into a bowl with granulated sugar. Roll to coat.

14. Place in an ungreased cookie sheet.

15. Repeat with remaining dough, making 36 balls.

16. Line them up 2 inches apart on 2 cookie sheets. They will spread a little as they bake.

17. Bake at 375F for 8-10 minutes, until light golden brown.

18. Immediately press a chocolate kiss in the middle of each cookie.

20. Remove cookies from cookie sheets and onto wire racks.

21. Cool completely.

22. Serve! You can also drizzle cooled cookies with melted chocolate. Makes 36 pieces.