Monday, March 11, 2013

Caramel Kiss Peanut Butter Cookies

These were such a hit! I'm so glad I tried them. Everyone who ate them loved them. This is definitely a keeper recipe. I saw the idea over at Lauren's Latest. The only change I made was to add a tiny bit more flour to get my cookies to the right consistency. I hope you enjoy!

1/2 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/8 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour (in my climate I usually have to add a tiny bit more flour to get to the right consistency)
1 1/3 cups chopped Hershey’s Caramel Kisses

Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Set aside. In a large bowl, whip butter, peanut butter, sugar and brown sugar together until light and fluffy. Stir in vanilla and eggs. Scrape sides and mix again. Slowly incorporate all dry ingredients until combined. Stir in chopped Hershey’s caramel kisses. Scoop by the teaspoon full onto prepared baking sheet. Bake 8-9 minutes (mine took 10 and were perfect) or until the edges are barely golden and the middle looks like it’s not quite done.{You may have the urge to keep them in longer–don’t! Unless you want crunchier cookies in which case you should then leave them in a minute or two longer… but I like mine chewy so I pull them out sooner.} Cool on baking sheet 5 minutes before transferring to cooling rack. Store in airtight containers.

Look at that cute Easter plate my mom gave me!

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