Cook this: Chocolate Kissed Peanut Butter Cookies
For this week’s Cook This, chef Shereen Pavlides makes Chocolate Kissed Peanut Butter Cookies.
Chocolate-kissed peanut butter cookies
Prep time: 20 minutes Bake time: about one hour (using one oven) Makes: 45 cookies
2 1/2 cups smooth peanut butter — room temperature
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
1 1/2 teaspoons vanilla extract
45 Hershey’s milk chocolate kisses — foils removed
Sugar in the raw
Heat oven to 350 degrees F.
In a stand mixer fitted with the paddle attachment, cream the peanut butter and sugar on medium speed until combined, two minutes.
Add baking powder, salt, eggs and vanilla. Mix on medium-high speed until the batter comes together, 30 seconds. Scraping down the sides as needed through mixing.
Using a 2-teaspoon cookie scoop or measure with a heaping teaspoon, gather dough and form a ball (rolling in between the palms of your hands) and place onto a baking sheet lined with parchment paper.
Place balls 2 inches apart, 12 balls on each sheet. Bake one sheet at a time until golden, puffed and lightly crackled, about 14 – 16 minutes.
Remove cookies onto a cooling rack. Immediately sprinkle with sugar in the raw. Allow cookies to set and tighten slightly, about two minutes.
Place one chocolate kiss into the center of each cookie and gently press down to make a small indention, slightly melting the bottom of the chocolate.
Sprinkle with more sugar in the raw over top. Cool completely.
Repeat and fill four more prepared baking sheets.