Cooks Spotlight:Peanut Butter-Chocolate Kiss Cookies
I saw this recipe on one of my favorite blogs The Wimpy Vegetarian, I have known Susan for quite some time, we first met on Food52 and I admire her delicious recipes, sound nutritional advice and beautiful writing style. Most of her recipes are vegetarian, she uses healthful ingredients and manages to whip up dishes that make you swoon, and believe me they are loaded with flavor and are truly satisfying. These cookies had me drooling, I love peanut butter and chocolate and fully planned on making them for this post but held myself back, I have been on a diet and am making headway with my weight loss and I knew if I made them I would eat them all so I am reserving this recipe (along with a few others) as a treat for when I reach my goal weight, 9 lbs to go!! Just because I am on a diet that wont stop me from sharing what I believe is an amazing recipe. Look at these : Roasted Tomato Grilled Cheese Sandwich With Harissa Mayonaise or Roasted Strawberries And Honey Ricotta On Crackers. Each recipe is delicious and nutritions and beautifully written, you will feel like you are sitting at the kitchen table chatting with a good friend. Please visit Susan’s beautiful blog, i know you will love it as much as I do, there is a wealth of great recipes, sound advice and wonderful stories.
- 6 ounces unsalted butter, room temp
- 3 ounces peanut butter
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2.8 ounces confectioners sugar, sifted, plus some for sifting over the baked cookies at the end
- 4 1/2 teaspoons coconut sugar
- 1.5 ounces unsweetened cacao (chocolate) powder
- 1 egg
- 5 ounces all-purpose flour
Preheat oven to 350F. Line baking sheet with parchment paper or a silpat. Fit a pastry bag with a tip for the shape you wish to pipe. Bigger is better here, as the cookie dough can be a little stiff. If you don’t plan to pipe the cookies, they can be spooned out onto the prepared baking sheet too.
Beat the softened butter and peanut butter with a paddle attachment until lighter in color and creamy (about 2 -3 minutes). The color changes due to the air being whipped into it, which translates into a fluffy base for the cookie.
Add the vanilla extract and salt. When fully incorporated, add the sugars and beat again until fully incorporated, starting on low speed.
Add the cocoa powder and egg and mix until fully incorporated.
Sift in the flour in thirds and mix in using a rubber spatula until flour is just incorporated before adding the next 1/3. Do not overmix as this will result in a tougher cookie.
If you’re piping the cookies, spoon ½ cookie dough into the pastry bag and pipe cookies onto the parchment paper or silpat, 1 1/2 to 2 inches apart from each other. I pipe mine about 1 1/2″ in diameter at their base. They will spread a bit in the oven from the butter, and the tops will sink a bit, but the overall shape should hold fine.
Bake for 8 minutes or until just starting to set up. Do not cook until they become hard or browned.
Cool on a cooling rack. For larger cookies, you may want to let them cool on the cookie sheet for 1 minute before removing to a cooking rack.
Sift with a little confectioners sugar just before serving.