Ready to make an incredibly easy, yet amazingly delicious cookie from scratch? This recipe was created through trial and error using combinations of existing recipes and ingredients to create this mouth-watering cookie recipe the exact way that my mind, and taste buds demanded… Soft and chewy, not too flat or crunchy, etc. These are really one of my favorite holiday cookies, and they’re so easy! Initially, I was going to just email this recipe to my sister, since she recently asked for my Sugar Cookie Cutout and Vanilla Buttercream recipe. ( I will post that as well!) I then realized that this would be a perfect opportunity to put it here instead, in an attempt to help me get in the habit of posting my foods, since I’m so obsessed with photographing my recipes both in-progress and after completion with the intention of doing *something* with them, yet I still haven’t gotten into the habit of posting regularly. Mental note of the day: *Intentions are nothing. If you post… they will come. *
Tabitha’s Soft and Chewy Peanut Butter Kiss Cookies
(This recipe makes about 24 cookies, and can easily be doubled or tripled!)
1/3 c. White Sugar
1/3 c. Powdered sugar
1/3 c. Brown Sugar
1 c. Peanut Butter (I prefer JIF)
1/2 tsp. vanilla
1/8 c. flour
24 Hershey Kisses, unwrapped
(Small bowl of white granulated sugar to roll balls in)
1. Preheat your oven to 350 degrees and smile. Deliciousness will be yours in under 15 minutes.
2. Combine sugars, Peanut butter, egg, vanilla and flour.
4. Bake for 10 minutes and remove from oven. They will still be round and (slightly less) puffy.
5. Press a Kiss into the center of each warm cookie… like so:
Cool on the pan for a few minutes and then transfer to a cooling rack! I usually sneak one while they’re still warm on the cooling rack!