You know those cookies you always see during Christmas time? I think they should not be restricted to just Christmas / New Year’s….
This recipe was given to me by my friend Melinda C, whose mom gave it to her. Thank you Mrs. C!
On buying Hershey Kisses: I think you actually pay to buy these chocolates that are uniquely shaped. As with all candies and chocolates, try stocking up on these after holidays, like post-Easter, Valentine’s, and Christmas! Maybe even 4th of July and St. Patrick’s Day. They will be less expensive, for sure. Milk chocolate lasts for about a year, and dark chocolate lasts a bit longer (1.5 years?)
Peanut and Chocolate Kiss Cookies
1 cup all purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temperature
2/3 cup peanut butter (salted)
1 cup packed dark brown sugar1 Tbsp molasses
2 tsp vanilla extract
40 Hershey Kisses
1/3 cup Sugar in the Raw OR whatever coarseish sugar you have, OR just white sugar
1) Preheat oven to 350F.
2) Whisk flours, baking soda and salt in a bowl.
3) In another bowl, mix the butters and sugars together, then add egg and vanilla and mix.
4) Add dry to wet.
5) Form ~1 inch balls, then roll in sugar coating. I like to use a small bowl, then roll and plop the dough around the sugar this way.
6) Place dough balls on parchment paper or Silpats, and bake at 350 F for 10 minutes. In the mean time, unwrap 40 Hershey Kisses. You might need more or less, depending on how true to 1 inch you rolled.
7) After the 10 minutes, take the cookie sheets out, and gently press the kisses onto the cookies.
8) Put the cookies back into the oven for a minute, then take them out and let them cool for a few minutes on the sheets before transferring to a wire rack (if you used parchment), or transferring the Silpat to the counter to completely cool.
-You can use any alternative nut butter – almond, cashew, etc. If you use almond butter, try using Hershey kisses w/ almonds. Let me know how that goes if you try it!