Baking a good dessert is my pride and joy in the kitchen. Homemade cookies begin a huge part of my childhood, I tend to gravitate towards these quintessential finger-foods- they’re easy to make, easy to eat, and (unfortunately for me) this particular recipe is the hands-down favorite of all my roommates. Who doesn’t love chocolate and peanut butter?
Ingredients for these cookies are simple:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1-3/4 cups flour
1 tsp. baking soda
1 tsp. salt
a small bowl of white sugar, off to the side
and the not-so-secret ingredient:
You’ll also need a cake beater or determination and elbow grease in order to cream the wet ingredients together.
Making these cookies is surprisingly easy. The trick to a smooth batter is creaming the butter, sugar, and peanut butter together first until there are no large, grainy pieces left from the sugar. After the egg and vanilla are added to the creamed-peanut-butter concoction, the dry ingredients can be stirred in. This is usually the part where I go too fast and end up getting flour all over my kitchen.
When the batter is consistent, form into walnut size balls and roll each one lightly in the bowl white sugar. Place on a cookie sheet at least a half-inch apart, since the cookies will get larger as they bake.
Blast those suckers at 375ºF for 8-10 minutes.
When the cookies come out, allow them to cool for two minutes before lightly pressing a hershey’s kiss into each one. It’s important that the cookies are still warm, so the bottom of the candy fuses to the dough, but not fresh-out-of-the-oven hot, or you’ll end up with a melted chocolate mess that looks like a DQ cone in a heat wave. Make sure they’re unwrapped before the cookies come out (obvious, I know, but most people don’t think about it until its too late and the cookies are cooled).
This recipe makes about 2-1/2 dozen, perfect for a party with friends or some (ahem) light snacking. Enjoy!