Makes: 24 cookies
½ cup unsalted butter, at room temperature
¾ cup creamy peanut butter
½ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 teaspoon Goodman’s Double Strength Vanilla
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon kosher salt
Red and green sanding sugar or Christmas sprinkles (for rolling)
24 chocolate kiss candies, unwrapped
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 minutes.
- Mix in the egg and Goodman’s Double Strength Vanilla until smooth, scraping down the sides as needed.
- Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. The dough should be soft but not sticky. If it’s too soft, chill for 10–15 minutes.
- Scoop about 1 tablespoon of dough and roll into a ball. Roll each ball in sanding sugar or Christmas sprinkles until fully coated. Place on prepared baking sheets, about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are puffed and the edges are just set.
- Immediately press a chocolate kiss into the center of each cookie. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
