1/2 cup creamy peanut butter
4 tbsp unsalted butter, room temp
1 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/3 cup sugar, for rolling dough
30-36 mini pb cups (or hershey's kisses) unwrapped and chilled until use
1) Preheat oven to 350, cream peanut butter and butter until smooth in electric mixer. Add brown sugar, beat til combined. Add eggs and vanilla, beat til incorporated
2) In a small bowl, whisk together flour, baking powder, salt. Use low speed and gradually beat in flour mixture in two batches.
3) Scoop off dough by the tablespoon; roll into balls and roll into plated sugar coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4) Bake for 7 minutes, remove from oven, press chocolates in center of each cookie. Return to oven continue baking until cookies are golden brown, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to cooling rack and cool completely.
Note: I used a commercial silver baking sheet for half of the cookies and a ghetto dark metal baking sheet for the other half. Needless to say, the silver baking sheet cookies turned out better. Use the silver!
Recipe by Martha Stewart
