Ingredients
Scale
- 1 ¾ cup (218 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar, plus more for rolling cookies in
- ½ cup (100 g) light brown sugar
- ½ cup (128 g) no-stir creamy peanut butter
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 30 chocolate melting wafers
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 ¼ cups (150 g) confectioners’ sugar, sifted
- 1 teaspoons pure vanilla extract
- Pinch salt
- 1–2 Tablespoons heavy cream or whole milk, room temperature
- Gel food coloring, orange, purple, green
- 30 chocolate kisses, unwrapped
- Sprinkles
Instructions
- Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, combine granulated sugar, brown sugar, butter, and peanut butter. Beat until fluffy, about 2 minutes.
- Add egg and vanilla. Beat until mixed, about 30 seconds.
- With the mixer on low, slowly add the flour mixture and beat just until combined.
- Scoop a full tablespoon of dough and roll into 1-inch balls. Roll in extra sugar and place on baking sheet. Press down slightly.
- Bake for 10 minutes, or until light golden brown.
- Remove from oven and immediately press a chocolate wafer on top. Spread slightly with the back of a spoon.
- Transfer cookies to a wire rack to cool.
- Make the frosting by beating butter until creamy. Gradually add confectioners’ sugar.
- Add vanilla, heavy cream, and salt. Mix until combined.
- Divide frosting into bowls and add food coloring. Stir until desired color is reached.
- Transfer frosting to piping bags with round tips.
- Frost the bottom of a chocolate kiss and press it onto the hardened chocolate wafer.
- Add sprinkles if desired and serve.
Notes
- Use room temperature ingredients for best results.
- Adjust frosting consistency with more cream or sugar as needed.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg