I thought up this Valentine Chocolate Peanut Butter Kiss Cookie when I stumbled across the Reese’s® Hearts in the supermarket. My wheels were turning and thought a chocolate peanut butter cookie would be a perfect match. So adapted my recipe using the standard recipe for a Peanut Butter Kiss Cookie from Land O Lakes and I subbed 1/4 cup of the flour for cocoa powder. And I of course subbed the Reese’s® Hearts for the Hershey’s® Kisses. You can certainly use a Hershey’s Kiss® outside of the Valentine season too (popular around the Christmas Holiday’s). This is a very good cookie!
I brought these to a client meeting recently and they were a huge hit. I’ll bet they’ll be a hit with your family and friends too! Let me show you how to make these delicious Valentine Chocolate Peanut Butter Kiss Cookies.
If you need more visuals for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Valentine Chocolate Peanut Butter Kiss Cookies
You know the peanut butter kiss cookies that are reminiscent of the holiday time? These are a chocolate peanut butter twist. I've added a bit of cocoa to the cookie and replaced the Hershey's Kiss with a Reese's Heart. Divine!! http://recipesingoodtaste.com/?recipe=recipe-valentine-chocolate-peanut-butter-kiss-cookies
- 1 1/2 cup white wheat flour (all-purpose ok)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt (any salt)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter, at room temp (1 stick)
- 1 heaped tablespoon vanilla extract
- 1 Large egg, at room temp (place in warm water for a couple minutes if you have cold eggs)
- 3 tablespoons granulated sugar (for rolling)
- 48 unwrapped Hershey's Kisses OR Reese’s Peanut Butter Hearts
Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-valentine-chocolate-peanut-butter-kiss-cookies
||Preheat your oven to 375°F (190°C). Prepare your baking pan by using an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (see post for outcome for each option). |
||In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together and set the dry mixture aside. |
||In large mixing bowl using a hand mixer (or using a stand mixer), beat together the granulated sugar, brown sugar, peanut butter, butter, vanilla extract, and eggs. Alternatively you can mix vigorously with wooden spoon. Mix gently or stir in dry mixture. |
||Shape the cookie dough into about 1- 1 ½ -inch balls. Gently roll the balls in a bowl of granulated sugar. Place them about 2 inches apart on ungreased cookie sheet (I use a parchment lined baking sheet). |
||Bake them for 8 to 10 minutes or until the edges are starting to get light brown. |
||Remove the pan from the oven and immediately press 1 chocolate candy in center of each cookie. Let them rest directly on the cookie sheet for 2 minutes (to help firm up so they don’t fall apart when you remove them) and then remove the cookies gently from cookie sheet to wire rack. |
||Store in an airtight container for up to a week or freeze in a freezer bag or container for a couple months. |