Peanut Butter Kiss Cookies

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1. 1

   Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.

   Ongeveer 5 min

   Tip van de kok: Using parchment paper prevents sticking and makes cleanup much easier.

2. 2

   In a large mixing bowl, combine the sweetened condensed milk, creamy peanut butter, all-purpose baking mix, and vanilla extract.

   Ongeveer 3 min

3. 3

   Stir with a spatula or wooden spoon until a soft, cohesive dough forms.

   Ongeveer 2 min

   Tip van de kok: The dough will be slightly sticky, which is normal for this recipe.

4. 4

   Place the granulated sugar for rolling into a small, shallow bowl.

   Ongeveer 1 min

5. 5

   Scoop about a tablespoon of dough and roll it into a 1-inch ball between your palms.

   Ongeveer 5 min

6. 6

   Roll the dough ball in the granulated sugar until it is evenly coated.

   Ongeveer 3 min

7. 7

   Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between them.

   Ongeveer 1 min

   Tip van de kok: They won't spread much, but the space allows for even baking.

8. 8

   Bake for 6 to 8 minutes, just until the bottoms are lightly golden brown.

   Ongeveer 8 min

   Tip van de kok: Be careful not to overbake, as they will firm up as they cool.

9. 9

   Remove the baking sheets from the oven and immediately press one unwrapped chocolate candy into the center of each hot cookie, causing it to crackle slightly.

   Ongeveer 2 min

   Tip van de kok: Work quickly while the cookies are soft and pliable.

10. 10

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Ongeveer 35 min

    Tip van de kok: The chocolate will soften and then re-harden as the cookies cool.