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1
Preheat your oven to 350u00b0F (175u00b0C). Line 2 cookie sheets with parchment paper or nonstick baking liners and set aside. Unwrap your chocolate Kisses and set aside (one bag should do for this recipe).
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2
In a large mixing bowl, beat the peanut butter, brown sugar, salt, and baking soda on medium speed until well combined (1-2 minutes). Add the eggs and vanilla extract and beat until well combined.
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3
Put the granulated sugar into a shallow bowl.
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4
Using a teaspoon (heaping) or a standard cookie scoop, scoop out the cookie dough and roll into 1 1/2-inch balls.
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5
Roll the cookie dough balls in the granulated sugar and place them about 2-inches apart on the cookie sheets. You should only bake 2 sheets at a time so refrigerate the remaining dough.
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6
Bake the cookies at 350u00b0F (175u00b0C) for 11 to 13 minutes or until they are puffed and starting to crackle.
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7
Remove pans from the oven. Press a chocolate Kiss into the center of each cookie as soon as you remove the cookie sheet from the oven.
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8
Chill the cookies immediately by placing the cookie sheet into the freezer or refrigerator. This helps to set the Kisses since they begin to melt a bit as soon as you place them on the cookie.
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9
As soon as the chocolate is set you can remove the cookie tray from the cold and store cookies on a cooling rack.
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10
Bake the remainder of the cookies.
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11
Store the cookies at room temperature in a covered container for up to a week. You can also freeze these cookies for a few weeks, but make sure they're tightly sealed.
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12
Note: These cookies are more fragile and have a bit more tender crumb compared to the classic Peanut Butter Kiss cookie recipe.
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13
Recipe slightly adapted from recipegirl.com.
