These peanut butter kiss cookies are an Egan family classic during the holidays. (At some point I suppose we stole the recipe from somewhere, but the details are fuzzy.) Problem is, they’re not the healthiest Christmas cookies in the recipe box, and they’re so good that one usually wants to eat at least a half-dozen in one sitting. (And believe me, I have.) So, in a health-conscious effort to make these classics slightly less caloric, fattening, and full of sodium, I used Special Dark Hershey’s Kisses (one kiss: 20 calories, 1 gram total fat, 2.3 grams sugars); and all-natural, organic peanut butter (no salt, additives, preservatives, or sugars). Somewhat healthy, sincerely festive, and seriously simple to make. No electric mixer required, which means more time for holiday cheer.
Check out the recipe and photos, below, and look for our other 12 Days of Christmas Cookie Recipes:
1 3/4 cups all-purpose baking flour, sifted
1/2 cup butter (1 stick), softened
1/2 cup peanut butter
1/2 cup sugar, plus more in reserve for rolling balls
1/2 cup brown sugar
2 Tablespoons milk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1. Preheat oven to 375 degrees.
2. In a medium-size mixing bowl, combine dry ingredients (flour, baking soda, salt).
3. In a separate large mixing bowl, cream together butter and peanut butter. Add sugar, brown sugar, egg, milk, and vanilla. Mix well and add dry ingredients.
4. Roll dough into small balls in roll in sugar until coated. Place spaced apart on ungreased cookie sheet and bake on center rack for eight minutes.
5. Remove cookies and gently press one Hershey’s Kiss into each cookie. Return to oven for two to three minutes. Enjoy warm or cooled.
Makes around 40 cookies.