Laura Samet, Production Director
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick of butter at room temperature
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar, plus more for rolling
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon of milk or half-and-half
- 1 teaspoon vanilla extract
- 5 dozen Hershey Kisses (one 11-oz. package) or equivalent such as Dove chocolates
- 2–3 packs of chiao-tzu dumpling wrapper/skins (not wonton wrappers). They may be yellow, or white, but they should be thicker than wonton skins.
- Cookie sheet, bowl and mixer
- Five dozen cookies or makes 30 bigger cookies
- Pre-heat oven to 375°.
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
- Gradually add flour mixture, mixing thoroughly. If dough is very soft, refrigerate for one hour.
- Line sheet with parchment paper or spray with nonstick spray and set aside. Roll dough into 1-inch balls.
- Roll cookies in sugar and place 2″ apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.
- Remove sheet from oven and lightly press a Kiss topside-down into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes.
- Remove from oven, cool completely and store in an airtight container.
These are typically made with Hershey Kisses® but we had leftover dark chocolate Dove® eggs from Easter and thought they’d be good with peanut butter cookies. 🙂 It’s not like they would have gone to waste, but I thought these would be good on peanut butter cookies! Jack was like, no, peanut butter cookies are always dry. But he is a definite convert now! He said that was the best cookie dough he ever had!