by Marija Petrovic | 17/02/2014 02:54
Makes 24 to 30 cookies
Editor’s note: This recipe appears as part of our editors’ Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.
This family favorite pairs the winning combination of chocolate and peanut butter. Almond extract enhances the nuttiness of the cookie, but the more standard vanilla can also be used. Natural peanut butter won’t work for these cookies, but chunky or freshly ground will. Best of all, they’re sealed with a kiss.
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup packed dark brown sugar
8 tablespoons (1 stick) 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
Special equipment: 2 large baking sheets
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
In a large bowl, sift together the flour, baking soda, and salt.
Place 1/2 cup sugar in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 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. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. 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. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. 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.
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