- 1/3 cup butter
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup Imperial Sugar Light Brown Sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup creamy peanut butter
- 1 1/2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 candy kisses
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Prepare cookie sheet with parchment paper or non-stick cooking spray. Set aside.
- In bowl of a stand mixer, beat butter, sugars and vanilla until smooth. Add egg and mix until combined, scraping down sides of bowl. In a separate bowl, combine dry ingredients. Add to mixer until just combined.
- Scoop dough into 36 balls and place on prepared baking sheet about 2-inches apart (12-15 cookies per tray). Bake for 8-10 minutes. Remove from oven and press and unwrapped chocolate candy into center of each before they cool. Repeat with remaining dough. Keep cookies in airtight container until ready to serve.
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.