I’ve got another Baked recipe to share with you today! On a side note, before I get to today’s actual topic, I should mention among the other items I’ve made from the Baked cookbooks, I’ve made the Grasshopper Bars. Holy. Moly. Those things were divine. I brought them to a party, and they were quickly decided to be the favorite thing there. I was asked for the recipe countless times. Seriously…they were amazing. And as if I haven’t already pushed you enough to do so, I
want need you to get these Baked cookbooks! Think of me not sharing the Grasshopper Bars recipe as an extra nudge to do so!
But you came today for Peanut Butter Kiss Cookies, didn’t you? If you look in either of the Baked cookbooks, you actually won’t find such a recipe. These are a slight adaptation of one of the recipes, created not because I had little faith in the original recipe, but rather due to the ingredients I had on hand. You see, these were originally supposed to be Peanut Butter Cookies with Milk Chocolate Chunks (not semi-sweet…milk chocolate, the recipe description clearly states!) But who doesn’t love a good Peanut Butter Kiss Cookie?!
These were great. Like, really, really, really, really, really great. Melt in your mouth great. No, seriously, they literally melt in your mouth!
The description in the cookbook says that they’re “the type of cookie you will have to hide or lock down if you want [them] to remain in your cookie jar for more than a few hours” (Baked: New Frontiers in Baking, page 140). Sadly for your waistline, I’m here to report that this is only too true. These cookies will disappear faster than you can believe.
And now, I encourage you to make these delightful cookies. Then, I dare you to control yourself by not eating more than one at a time. Sorry, but you won’t be able to do that. They’re just that good!
(Literally!) Melt-In-Your-Mouth Peanut Butter Kiss Cookies
Adapted from Baked: New Frontiers in Baking
1 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened, cut into 1-inch cubes (softened=out and cut up in cubes for about
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
*chocolate kisses (one per cookie)
Whisk the flour, baking soda, and salt in a small bowl. Set aside.
Using an electric mixer, beat the butter and sugars until fluffy. Scrape down the sides of the bowl and add the eggs, one at a time. Beat well after each until incorporated. Add the vanilla and peanut butter, beating just until incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour and mix until just incorporated; you don’t want to overmix.
Cover the bowl and refrigerate for at least 3 hours (in a pinch, you can refrigerate for less time, or freeze for some of the time…I did a bit of both so I could get the cookies in the oven and into my tummy faster!).
Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
Roll the dough into equal balls. Place on prepared sheets, leaving at least 2 inches around each dough ball. Very gently press each cookie dough slightly, but do not press too hard, and do not press it flat! Sprinkle the tops lightly with granulated sugar. Bake for 10-12 minutes, or until the tops of the cookies just begin to brown.
Remove the pan from the oven and immediately place a chocolate kiss in the center of each cookie. Let cool on the pans for about 5 minutes or so, and then transfer the cookies to a wire rack to cool completely (well, you can eat them before that point if you wish!).
*If you wish to make cookies as in the cookbook, instead of putting chocolate kisses on top, fold in 6 ounces good quality milk (not semi-sweet!) chocolate, coarsely chopped, into the cookie dough before you chill it.