Ingredients
Scale
- 1 cup all-natural creamy peanut butter
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons turbinado sugar
- 15-18 Hershey’s Kisses
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, mix all ingredients until well combined.
- Chill the dough in the refrigerator for 1 hour.
- Roll the chilled dough into balls using a tablespoon cookie scoop, then coat each ball in turbinado sugar.
- Place the coated dough balls on the baking sheet and bake for 10 minutes.
- Remove from the oven and press a Hershey’s Kiss into the center of each cookie, flattening it slightly.
- Return the baking sheet to the oven for an additional 2 minutes.
- Let the cookies cool on the baking sheet before transferring them to a cooling rack.
Notes
- Chill the dough to ensure proper hydration.
- Expect a unique texture due to the flourless nature of these cookies.
- Melting the Hershey’s Kisses during baking adds extra flavor.
- These cookies freeze well for future enjoyment.