Peanut Butter Cookies with chocolate kisses

These are total classics.  Delicious.  I admit I am always looking for a new peanut butter cookie recipe.  I tried a new one today.  Spread more than I would have liked but as always, the taste is what really counts.

2 1/3 cups flour
1 1/2 tsp. baking soda
1 tsp baking powder
1 tsp. kosher salt
2 sticks unsalted butter
1 cup light brown sugar
1 cup white sugar
2 large eggs
1 tsp. vanilla extract
1 1/3 cups peanut butter (smooth)

Preheat the oven to 350.  Sift together the flour, baking soda, baking powder and salt.  Using an electric mixer, beat the butter until creamy then add in the sugars and beat until fluffy.  Add in the eggs and vanilla.  One at a time with the eggs and beat in between.  Add the peanut butter, beat until creamy.  Add in the dry ingredients in 4 parts and beat in between until completely incorporated. 

I used an ice cream scooper to scoop each cookie on to the parchment lined cookie sheets.  Bake for about 10 minutes or until crisp.  Remove from the oven and take an unwrapped Hershey kiss and place in the center.  Let cool just a little before taking a bite..

Comments (Archived):

  1. Alan

    I bake a lot of cookies, usually oatmeal choc chip, but we’ve made these from time to time. I find cutting the butter in half or at least down to 1 1/4 sticks helps prevent spreading. You have to be careful not to overbake, and I feel like they dry out quicker with less butter – but we usually eat them within a day or two so it’s not a problem (also 8 seconds in the microwave with soften them up). I’m also liberal with the vanilla.