I don’t know about you, but I’m pretty sure everyone grew up making these classic peanut butter and chocolate treats. Back when I was five-years-old, any week that involved homemade cookies was the best week ever in my book (that obviously still holds true even twenty years later)! Like most other kids, I was happiest when I felt like I was practically baking the cookies all by myself, so you can imagine how professional I felt unwrapping dozens of Hershey Kisses and carefully pressing them into the freshly baked cookies. At the time, I was so proud that my mom trusted me with this seemingly advanced task.
Years later, I realize this is a very kid friendly recipe, but I love how my earliest baking memories come flooding back every time I whip up a batch. Other than the fact that I have a major sweet tooth, it often seems hard to articulate why I love baking so much, maybe because my reasoning seems kind of corny. It is recipes like this one though that definitely ground and center me. So much changes in life, but when I take the time to make a cookie recipe for the 100th time, it’s as if almost nothing has changed at all.
- 1 stick unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 cup smooth peanut butter
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups all-purpose flour
- Hershey Kisses
- Preheat oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add peanut butter, egg and then vanilla. In a small bowl, combine the flour, baking soda and salt. Slowly add the dry ingredients to the bowl of the stand mixer and mix on low until just combined.
- Roll dough into balls and roll in granulated sugar. Place cookies on a baking sheet and bake for about 9 minutes, until the cookies just start to crack. Remove the cookies from the oven and immediately place an unwrapped hershey kiss in the enter of each cookie, pressing down slightly. Enjoy warm or store in an airtight container for up to a week.