The perfect union between crunchy, chewy, and peanut butter. And I used whole wheat flour again because guess what: you can’t tell the difference in these cookies! Try it for yourself to see.
Adapted from the Pillsbury Best Cookies Cookbook
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 cup natural peanut butter
2 t vanilla
2 eggs, room temp
1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour
2 t baking soda
1/4 t salt
1/3 cup granulated sugar, for rolling
80 chocolate kisses (about 13 ounces)
Cream together the butter, 1 cup granulated sugar, brown sugar, and peanut butter. Beat in vanilla and eggs. Stir together the flours, baking soda, and salt. Mix these into the creamed mixture. Roll into 1 1/4 inch balls and roll in the 1/3 cup granulated sugar. Place 2 inches apart on parchment lined cookie sheets. Bake at 375 for about 9 minutes. While still hot, press a chocolate kiss into the center of each cookie. Remove from cookie sheets and cool completely on a wire rack. After chocolate is set, transfer to an airtight container for storage. These freeze well.
Yield: about 6 1/2 dozen 2 1/2 inch cookies