In honor of St. Valentine’s day, I could regale you with the history, but honestly, I think this day is more about the chocolate in those garishly decorated heart-shaped boxes, or the way overpriced flowers or the meal that on any other day would cost you one quarter of what you are paying on the date February 14! So instead, I will talk about another love language.
I love food; it is truly the way to my heart, and in turn, I use it constantly to administer love to those I hold near and dear. I feel like when I make something simple or extravagant and present it to family or friends a little piece of me goes along with it (not literally). It is a token of the love and care I hold for that person. I love sushi and fried chicken from the local spots, but nothing says “I love you” like homemade.
So in honor of the day of love, here’s a simple cookie recipe sealed with a kiss to share with the ones you hold close! Happy Valentine’s Day!
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1/2 cup smooth or chunky peanut butter (not natural)
- 1 large egg
- 1 teaspoon pure vanilla or almond extract
- 30 chocolate kisses, unwrapped
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°f.
- In a large bowl, sift together the flour, baking soda, and salt.
- Place 1/2 cup sugar in a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1/2 cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets.
- Do ahead: the cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
Author: Robyn Robertson
Robyn is an executive administrator at Destiny Adoption Services. She is responsible for marketing initiatives and community relations. As a mother of two, she is dedicated to promoting the message of adoption and finding forever homes for children. Her background in childcare gave her a firsthand look at how special family is. At Destiny Adoption, she’s found a place where she can put her heart into her work.