It’s an easy recipe and you won’t turn your kitchen upside down
This recipe for easy peanut butter cookies produces soft, chewy cookies, made in a single bowl without a mixer and without needing a lot of time. Their final step involves a large blob of chocolate.
What you will need:
- 6 tablespoons (85 g) unsalted butter
- ½ cup (130 g) creamy peanut butter
- ⅔ cup (132 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon of soda
- ½ teaspoon of salt
- 1¼ cups (156 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 40 chocolate Hershey’s Kisses
How to make it:
- Preheat the oven to 180 degrees. Line a shallow pan with non-stick paper.
- In a large microwave-safe bowl, melt the butter and peanut butter (this takes about 45 seconds to 1 minute in the microwave). Or, melt the butter separately and pour over the peanut butter in a large bowl. Stir until you have a smooth melted butter-peanut butter mixture, then stir in the brown sugar.
- Beat in the egg and vanilla until combined. Add the salt and baking soda and beat until fully incorporated. Add the flour and mix with a fork or spatula until it becomes a fairly firm dough.
- Divide each cookie into 1.5 teaspoonfuls and shape into a cookie.
- Put the granulated sugar in a bowl and then roll the dough balls in the sugar until they are completely coated.
- Place the cookies at a distance of 5 cm from each other. Bake, one pan at a time, for 8 minutes. The cookies will puff up and may have a few cracks on top.
- While the cookies are baking, unwrap the Hershey’s Kisses. When the cookies come out of the oven, immediately press a chocolate chip into the center of each cookie so that the edges crack and the chocolate sticks to the middle. Don’t wait more than a minute after the cookies come out of the oven to do this.
- Put the cookies in the fridge for 30 minutes so that the chocolates don’t melt. Once the chocolate has set, the cookies can be stored at room temperature in an airtight container for up to 5 days.
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