Peanut Butter Kiss Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 cup smooth or chunky peanut butter (not natural)
• 1 large egg
• 1 teaspoon pure vanilla or almond extract
• 30 chocolate kisses, unwrapped

Instructions

0. Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
1. a large bowl, sift together the flour, baking soda, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the 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.
3. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute.
4. 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.
5. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes.
6. Remove the cookies from the oven and press a chocolate kiss into the center of each.
7. 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.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup packed dark brown sugar
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 cup smooth or chunky peanut butter (not natural)
• 1 large egg
• 1 teaspoon pure vanilla or almond extract
• 30 chocolate kisses, unwrapped

Instructions

0. Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
1. a large bowl, sift together the flour, baking soda, and salt.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the 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.
3. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute.
4. 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.
5. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes.
6. Remove the cookies from the oven and press a chocolate kiss into the center of each.
7. 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.