Sunken Kisses Recipe
This is a delicious Sunken Kisses which will make you keep asking for more! A lip-smacking Dessert, this Sunken Kisses completes your spread. Make this Sunken Kisses popular amongst your friends and let them know how good it tastes.
Ingredients
1 3/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 cube butter at room temp.
3/4 c. slightly packed light brown sugar
3/4 c. granulated sugar
1/2 c. peanut butter (smooth or crunchy)
1 tsp. vanilla
1 Ig. egg at room temp.
48 Hershey's chocolate kisses, removed from wrappers
Directions
Preheat oven to 375°.
Line 2 cookie sheets with parchment paper or grease them slightly.
Sift or stir the flour, baking soda and salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream butter, brown sugar, 1/4 cup of granulated sugar, peanut butter and vanilla in medium bowl until light and fluffy.
2 to 3 minutes.
Stop the mixer twice to scrape the bowl with a rubber spatula.
Add the egg and blend on medium speed until it is almost incorporated, about 10 seconds.
Scrape the bowl.
Add the dry ingredients on low speed and blend 15 seconds.
Stop the mixer to scrape the bowl and paddle, then blend until the dough is smooth, about 5 seconds more.
Measure out 48 rounded teaspoonfuls of the dough and roll them into balls with your hands.
Dip one side of each ball in the remaining 1/2 cup granulated sugar and place them 2 inches apart and sugar side up on the cookie sheet.
Bake the cookies until they are light gold, 8 to 10 minutes.
Remove the sheets from the oven.
Immediately top each cookie with a chocolate kiss, wide side down, and press it firmly in the center of the cookie to embed the kiss.
Allow to cool on cookie sheet for five minutes and remove to rack.
Line 2 cookie sheets with parchment paper or grease them slightly.
Sift or stir the flour, baking soda and salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream butter, brown sugar, 1/4 cup of granulated sugar, peanut butter and vanilla in medium bowl until light and fluffy.
2 to 3 minutes.
Stop the mixer twice to scrape the bowl with a rubber spatula.
Add the egg and blend on medium speed until it is almost incorporated, about 10 seconds.
Scrape the bowl.
Add the dry ingredients on low speed and blend 15 seconds.
Stop the mixer to scrape the bowl and paddle, then blend until the dough is smooth, about 5 seconds more.
Measure out 48 rounded teaspoonfuls of the dough and roll them into balls with your hands.
Dip one side of each ball in the remaining 1/2 cup granulated sugar and place them 2 inches apart and sugar side up on the cookie sheet.
Bake the cookies until they are light gold, 8 to 10 minutes.
Remove the sheets from the oven.
Immediately top each cookie with a chocolate kiss, wide side down, and press it firmly in the center of the cookie to embed the kiss.
Allow to cool on cookie sheet for five minutes and remove to rack.
