I can’t remember where I came across the recipe that these cookies are based on but they sure are delicious. I only made a few minor modifications to the original recipe. And they’re perfect for the holidays. I did experiment with the types of kisses I used and baking the cookies with the kisses already on them vs putting them on after they’re done. I found that the milk chocolate kisses worked best vs the dark chocolate ones. They melted better. Also if you bake the cookies with the kisses already on them they don’t melt and the cookies don’t puff up. Enjoy!
Red Velvet Peanut Butter Kisses
- 1/2 cup unsalted butter, at room temp
- 3/4 cup creamy peanut butter
- 1 1/3 cups sugar
- 1 egg
- 2 tbsp. milk
- 2 tsp vanilla
- 1 tsp red food coloring
- 1/4 cup cocoa powder (I use Dutch processed)
- 1 tsp espresso powder
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- pinch of kosher salt
- 1/3 cup sanding sugar or sugar sprinkles
- 1 bag Hershey’s kisses
Pre-heat your oven to 375° and line a couple of cookie sheets with parchment paper.
Beat the butter, peanut butter, and sugar until light and fluffy. I use my stand mixer for this with the paddle attachment. Turn to low and add in the egg, milk, vanilla, and food coloring. When it’s combined turn up the mixer to medium-high and beat until light and fluffy again.
Sift together the cocoa, flour, baking soda, and salt. Turn the mixer back down to low and add in the flour mixture and beat until just combined.
Take a tablespoon or so of the dough and roll into a ball. Put the sanding sugar into a shallow dish or bowl, dip the tops of the cookie balls into the sugar and then place them on your cookie sheet with the sugar side up. Bake for 10 – 12 minutes.
Once the cookies are done press a kiss into the center of each one while still hot from the oven. The cookie will “crack” around the edges, which is what you want. Allow to cool slightly before chowing down.