Happy day-after Thanksgiving! How was your holiday? Mine was fantastic – I am back in Seattle and am so happy to be with my family and friends. We had a full house – family and friends from Spokane, California, New York, Indonesia… quite the holiday!
We tried a couple of new recipes this year – the Dutch Apple Pie from Dieter’s Downfall was my personal favorite! And Smitten Kitchen’s Pumpkin Pie with Pecan Praline Sauce was to die for! Then we did all of our standards – my stepdad’s stuffing, my aunt’s mashed potatoes, these lightened up sweet potatoes… One of my favorite appetizers is my Rosemary Roasted Cashews – we only make them for the holidays because they are so addicting!
Are you ready to switch gears to Christmas? Already there? Well, today I’m diving into Christmas cookies! These Peanut Butter Kiss Cookies are probably my favorite Christmas cookies of all time! I’ve been making them with my aunt since I was little and always know it is the holidays when we make these cookies!
I’m participating in a Christmas cookies roundup with some fellow bloggers! Check out their posts after the recipe for some more holiday favorites!
- 1/2 cup unsalted butter, room temperature
- 3/4 cup peanut butter
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup turbinado sugar (or regular)
- 36 chocolate kisses, unwrapped
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat the butter until creamy and smooth. Add the peanut butter, sugar, and brown sugar and beat until light and fluffy. Add the egg and vanilla and beat to combine. Beat in the milk. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to handle.
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats. Pour the turbinado sugar into a small bowl.
- Roll the batter into 1-inch round balls and roll each ball in the sugar until thoroughly coated in sugar. Place on the prepared baking sheet, spacing about 2 inches apart.
- Bake the cookies for 8-10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place an unwrapped Chocolate Kiss into the center of each cookie – pressing down gently until the cookie just starts to crack. Allow to cool completely on a wire wrack.
Hey, you redid your blog! Way to go! Looking great 🙂 I hope all the OBC help has been well worth it!
Those Peanut Butter Blossoms look beautiful on the new site!
Thanks Karyn! You inspired me to do it when we met this summer – and OBC has certainly been helpful! I just finished my semester (today actually!) and am excited to have a good five weeks of freedom to really implement some of the things they taught!
Is there really only a 1/3 of a cup of brown sugar in the whole recipe?!?! I know in the directions it says “sugar and brown sugar”…is it a 1/3 cup of both?? Let me know! These look delicious!
Oh gosh Jessica! I totally wrote that wrong! Thanks for catching it! It’s 1/3 cup of white sugar and 1/3 cup of brown 😀 Hope you make and enjoy them!