24 Serves
109 Mins
In a large mixing bowl, cream together the butter and peanut butter until smooth. Gradually add the sugars and beat until light and fluffy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
87 mg / 1,250 mgPotassium
180 mg / 4,700 mgSodium
138 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
34 g / 50 gSaturated Fat
5 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour and baking soda, then gradually incorporate into the wet ingredients.
Chill the dough in the refrigerator for at least 60 minutes to prevent spreading during baking.
Preheat your oven and roll the dough into small balls. Place them on a baking sheet and bake until set.
Immediately after removing from the oven, press a chocolate kiss into the center of each warm cookie.
5
g43
g5
g
American
Indian