Ali Ramee
Active time:
20 min.
Total time:
40 min.
Yield
Makes 3 dozen cookies (serving size: 1 cookie)

Here’s a really tasty peanut butter cookie with a delightful milk (or whatever you want!) chocolate nugget smack dab in the center. It’s slightly chewy, with a little crunch from the sugar-coating, and a creamy, melty center. These can be eaten warm, but if you’re taking them somewhere, wait until the cookies have cooled completely before transporting.

How to Make It

Step 1

Preheat oven to 375°F with racks in the upper and lower thirds of oven. Line 2 large rimmed baking sheets with parchment. 

Step 2

Beat butter, peanut butter, brown sugar, and 1/2 cup of the granulated sugar with a stand mixer fitted with paddle attachment on medium speed until fluffy, 2 to 3 minutes. Add egg, beating on medium speed until fully incorporated, about 30 seconds. Add milk and vanilla, and beat until combined, about 30 more seconds. 

Step 3

Stir together flour, baking soda, and salt in a medium bowl. With mixer running on low speed, gradually add flour mixture to peanut butter mixture, beating until well blended. 

Step 4

Shape dough into 1-tablespoon balls, and roll in remaining 1/2 cup sugar. Place balls 2 inches apart on prepared baking sheets. Bake in preheated oven until golden, 10 to 12 minutes, rotating baking sheets between racks and front to back halfway through bake time. Remove from oven, and immediately press a chocolate kiss into each cookie. Cool completely on baking sheets, about 20 minutes.

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