Peanut Butter and Chocolate "Kiss" Cookies |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup all purpose flour | 3/4 cup whole wheat flour | 1 teaspoon baking soda |
| 1/2 teaspoon salt | 1/2 cup (1 stick) unsalted butter, room temperature | 2/3 cup chunky peanut butter |
| 1 tablespoon mild-flavored (light) molasses | 1 cup (packed) dark brown sugar | 1 large egg |
| 1 teaspoon vanilla extract | sugar | 48 (about) Hershey's Kisses, unwrapped |
| 1 | Preheat oven to 350 F. Butter 3 large baking sheets. Whisk all purpose flour, wheat flour, baking soda and salt in medium bowl to blend. Using electric mixer, beat unsalted butter in large bowl until light. Beat in chunky peanut butter and molasses, then brown sugar. Add egg and vanilla extract; beat until well blended. On low speed, beat in dry ingredients just until blended. |
| 2 | Roll dough into 1-inch balls. Roll each ball in sugar, coating completely. Place on prepared baking sheets, spacing 1-1/2 inches apart. Bake 10 minutes. Press 1 unwrapped chocolate "Kiss" into center of each hot cookie, pressing down firmly so that cookie cracks around edges. Bake just until chocolate appears slightly glossy, about 2 minutes longer. Transfer cookies to racks and cool completely. |