A Squared: Peanut Butter Kiss Cookies

Monday, December 17, 2012

Peanut Butter Kiss Cookies

So, I went on a bit of a Christmas baking binge this weekend.  It began with some unpleasant weather when I decided to prep for the Christmas cut out cookies that I make every year (more on those later).  Then my husband requested that I make his favorite peanut butter kiss cookies once he realized we'd be baking this weekend.  And then after that he requested chocolate ones as well... so I requested that he do all the dishes and that he take the majority of the cookies to work with him.  It seems like a fair trade to me.

My mom has been making these cookies at Christmas for as long as I can remember and they couldn't be easier or more delicious.  A word to the wise though-- after they have cooled slightly, refrigerate them in a single layer to make sure that the chocolate firms back up before you package them.  You can end up with quite a mess (and ugly cookies) on your hands!

I'll be sharing a few more Christmas cookie recipes with you throughout the week too. 

And one final thought: As you move through this week leading up to Christmas, please keep the people of Newtown, Connecticut in your prayers.

  • 1/2 cup unsalted butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 Tbs. fat free Greek yogurt
  • 1 tsp. pure vanilla extract
  • 1 3/4 cup flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Additional granulated sugar, for rolling
  • About 48 Hershey's Kisses

Unwrap Kisses into a bowl and freeze until ready to use.

In a large bowl, cream together butter and following 6 ingredients (through vanilla) until well combined.  Add flour, baking soda, and salt and stir to combine.  Refrigerate dough for about an hour until firm.

Preheat oven to 350 degrees.  Shape dough into 1 inch balls and roll in a shallow dish of granulated sugar.  Arrange on a baking sheet and bake for 10 minutes.  As soon as the cookies come out of the oven, gently push a frozen Kiss into the center of each cookie.  Allow to cool on the cookie sheet for 2-3 minutes and then transfer to a wire cooling rack.  Before storing, refrigerate to allow chocolate to set.

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