Peanut Butter Kiss Cookies
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 30 milk chocolate kisses
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
- Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes.
Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
- ¼ cup semi sweet chocolate chips
- 1 tablespoon water
- 1 large egg yolk, lightly beaten
- 1-½ teaspoons vanilla extract
- ½ heavy whipping cream
- 1 tablespoon sugar
- Optional:Whipped cream, Strawberries
- In a small saucepan, melt chocolate chips with water; stir until smooth.
Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly.
Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl.
Stir occasionally until completely cooled.
- In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form.
Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.
Chocolate Snickerdoodle Cookies
- 4 oz unsalted butter room temperature
- 3/4 cup brown sugar either light or dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon for rolling
- 2 tablespoon granulated sugar for rolling
- Beat brown sugar with softened butter with the paddle attachment until combined and fluffy, about 1 minute.
Add egg and vanilla, and beat for another minute until thoroughly combined.
- In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, and cream of tartar. Then stir in the salt until evenly distributed.
- With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.
- Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
- Mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a shallow dish for topping
- Take the dough out of the fridge and portion with a small ice cream scoop, roll the dough in the palm of your hand to form a ball.
Roll the dough ball entirely in cinnamon sugar and set on a parchment-lined baking sheet about 2” apart. Don’t flatten them.
- Bake for 8 - 9 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.