Ingredients
½cupunsalted butter
½cuppeanut butter
½cupwhite granulated sugar
½cuplight brown sugar
1egg,large
`tbsppure vanilla extract
1¾cupall-purpose flour
1tspBaking Soda
¾tspsalt
50tspKisses,or Reeses’ cups, wrappers removed
½cupadditional white granulated sugar,for coating
Preparation
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
Cream together butter, peanut butter, and sugars together with an electric mixer or hand mixer until pale and creamy. Add egg and vanilla; beat to combine well.
In another bowl, sift together flour, baking soda, and salt. Add flour mixture in ½ cup increments, mixing well after each addition.
Roll 1½ tablespoons of dough into a ball.
Roll the cookie balls in the sugar. Arrange on the prepared baking sheet with 2 inches of space between each cookie.
Bake for 7 to 8 minutes until light brown in color and puffed up.
Carefully remove baking sheets from the oven and lightly press a candy kiss into the centre of each cookie. Cookies will crack slightly.
Bake for an additional 1 to 2 minutes, until light golden brown. Remove from oven, let cool to room temperature.
Store in airtight containers for up to 7 days.
