Recipes for "butter cookies"

Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in the vanilla. Combine flour and salt in a separate bowl; add to butter mixture and mix to form a dough. Cover dough with plastic wrap and chill for at least one hour.

Preheat the oven to 400 degrees F (200 degrees C). Chill two cookie sheets.

Transfer chilled dough to a cookie press; press out onto chilled cookie sheets.

Bake in the preheated oven until lightly golden at the edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool.

Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).

Beat peanut butter, butter, white sugar, and brown sugar together in a large bowl with an electric mixer until well blended. Beat in egg until well combined. Mix in milk and vanilla. Combine flour, baking powder, and salt in a separate bowl; stir into peanut butter mixture until incorporated.

Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets.

Press each ball once with fork tines.

Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

Serve and enjoy!

Gather all ingredients.

Preheat the oven to 300 degrees F (150 degrees C).

Combine 3 tablespoons white sugar and cinnamon in a small bowl and set aside.

Blend brown sugar and 1/2 cup white sugar in a large bowl with a mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla, mixing until light and fluffy.

Whisk flour, baking soda, and salt together in a separate bowl.

Add to butter-sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies.

Roll dough into 1-inch balls, then roll each ball into cinnamon sugar to coat. Place cookies on ungreased cookie sheets

Bake in the preheated oven for 18 to 20 minutes. Remove from sheets and let cool on racks.

Preheat the oven to 375 degrees F (190 degrees C).

Sift together flour, baking soda, and salt in a medium bowl; set aside.

Cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar in a large bowl until smooth. Beat in egg, then stir in vanilla. Gradually blend in flour mixture until combined.

Shape dough into 1-inch balls. Roll in 1/2 cup white sugar, then place 2 inches apart on ungreased cookie sheets. Use fork times to make a crisscross pattern on each dough ball.

Bake in the preheated oven until edges are set, 10 to 12 minutes. Cool slightly, then remove cookies to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

Beat together margarine, peanut butter, sugars, egg, and vanilla in a large bowl with an electric mixer until light and fluffy. Add flour, baking soda, and salt; mix until well combined. Chill dough in the refrigerator for 15 minutes.

Roll chilled dough into walnut-size balls and place 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes. Do not overbake. Cool cookies on a wire rack, then store in an airtight plastic container to keep soft.

Gather all ingredients.

Combine sugar, butter, and milk in a saucepan over medium heat.

Bring to a rapid boil and boil for 1 minute.

Remove from heat and stir in peanut butter and vanilla.

Mix in oats, stirring until mixture begins to cool. (Transfer mixture to a large bowl if ingredients overflow.)

Drop batter by teaspoonfuls onto waxed paper.

Let cool until set. Serve and enjoy!

Gather all ingredients.

Bring sugar and corn syrup to a boil in a saucepan over medium heat.

Stir in butter and peanut butter until thoroughly combined, then remove from the heat.

Place cornflakes into a large bowl. Pour peanut butter mixture over top and mix until cornflakes are well coated.

Drop 1-tablespoon scoops of the mixture onto a waxed-paper lined baking sheet. Flatten slightly if desired, then allow to cool for 30 minutes before serving.

Preheat the oven to 325 degrees F (165 degrees C).

Mix together peanut butter, sugar, and egg in a large bowl until well blended.

Roll dough into 24 balls; place 4 inches apart on ungreased baking sheets. Flatten each ball with the back of a fork.

Bake in the preheated oven until lightly browned, about 20 minutes; do not overbake. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Preheat the oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the peanut butter, margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Combine the flour, baking powder and baking soda; stir into the peanut butter mixture. Form dough into walnut sized balls and place them 2 inches apart onto ungreased cookie sheets. Dip a fork into flour and criss cross each cookie to flatten slightly.

Bake for 12 to 15 minutes in the preheated oven, until just lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Beat peanut butter, brown sugar, white sugar, shortening, and margarine in a large bowl with an electric mixer on medium speed until smooth and creamy. Beat in eggs, one at a time, until well blended.

Combine flour, baking soda, and salt in a separate bowl; stir into creamed mixture until incorporated. Mix in oats until just combined.

Drop teaspoonfuls of dough onto ungreased cookie sheets.

Bake cookies in the preheated oven until just lightly browned, 10 to 15 minutes. Do not overbake. Cool and store in an airtight container.

Cream shortening, peanut butter, and both sugars in a large bowl with an electric mixer until light and fluffy. Beat in egg until incorporated. Mix flour, baking soda, baking powder, and salt in a separate bowl; gradually stir into peanut butter mixture until combined. Cover and refrigerate dough for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Roll chilled dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten dough balls with a fork dipped in flour to form a crosswise pattern.

Bake in the preheated oven until edges are set, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

Beat together butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low speed. Scrape down the sides of the bowl and beater. Continue mixing until dough comes together, about 30 seconds.

Form dough into a ball, cover with plastic wrap, and refrigerate for 2 to 3 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.

Portion cookie dough into equal-sized balls and place on the prepared baking sheet. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.

Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheet briefly before transferring to a wire rack to cool completely.

In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Preheat the oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.

Roll dough into 12 (1-inch) balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.

Bake in the preheated oven until edges are golden, 12 to 15 minutes.

Cool for 1 minute before transferring to a wire rack to cool completely.

Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.

Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.

Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cream the butter, butter flavored shortening, and sugars. Add eggs and blend. Add peanut butter and vanilla. Add dry ingredients and stir until well blended.

Measure out tablespoonfuls of dough and roll into balls. Place 3 inches apart on lightly greased cookie sheets. Make criss-cross pattern with fork.

Bake in a pre-heated oven at 375 degrees F (190 degrees C) 8-10 minutes until set, but not hard. Do not overbake. Leave on sheets for 2 minutes before removing. Cool, and store in covered container.

Preheat oven to 350 degrees F (175 degrees C).

Combine egg, sugar and peanut butter, mixing well. Roll dough into small balls and place on a cookie sheet. Flatten balls with a fork.

Bake for 8 to 10 minutes. Let cookies cool on cookie racks. Variation: add chocolate or peanut butter flavored chips to the dough for an extra little twist.

Preheat the oven to 350 degrees F (175 degrees C).

Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling are part of the browning process, but watch carefully so that it doesn't burn. Remove from heat; cool slightly. Reserve 1/2 cup of browned butter to make the icing.

Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt; beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

Bake for 10 minutes in the preheated oven, or until light brown around the edges; cool.

In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth; use to frost cookies when they are cool.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Sift flour and salt together; set aside.

Beat butter and sugar together in a medium bowl with an electric mixer until light and fluffy.

Stir in egg yolks, almond extract, and vanilla extract.

Gradually blend in sifted flour mixture.

Fill a cookie press with dough and shoot cookies about 1 ½ inches apart onto an ungreased cookie sheet. If you like, decorate with colored sugar or sprinkles at this time.

Bake cookies for 6 to 8 minutes in the preheated oven; let cool on cookie sheet.

Serve and enjoy!

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.

In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.

To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place confectioners' sugar into a shallow bowl.

Beat cream cheese and butter with an electric mixer in a medium bowl until creamy. Stir in egg and vanilla.

Add cake mix and stir until well blended. Roll dough into 1-inch balls.

Roll balls in confectioners' sugar to coat; place 1 inch apart onto an ungreased cookie sheet.

Bake in the preheated oven until set, 10 to 13 minutes.

Remove from the oven and transfer to wire racks to cool.

Gather the ingredients, preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Mix peanut butter, white sugar, and egg in a medium bowl until smooth.

Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet; flatten each with a fork, making a criss-cross pattern.

Bake in the preheated oven until cookies are just barely brown on the bottoms, about 6 to 8 minutes. They can become too crumbly if they are overcooked. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy.

Roll mixture into 1-inch balls and place 1 inch apart on an ungreased baking sheet

Flatten each with a fork, making a criss-cross pattern. Bake in the preheated oven until edges are firm, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Enjoy!

In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine.

Bring the mixture to a boil, and then continue to boil for 1 minute.

Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats.

Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie.

You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms.

If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon.

Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go.

Transfer to an airtight container.

Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until light and fluffy, 3-5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt.

3. Scoop the dough out into rounded 1 tablespoon size balls and then roll through the sugar, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.

4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3 minutes, until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

5. Drizzle or dip the cookies in chocolate and sprinkle with salt. Eat…or let the chocolate harden and store in an airtight container for up to 4 days.

In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the peanut butter, and mix until combined. Add the flour and salt, beat until combined and the dough forms a ball. If the dough seems too crumbly, add water, 1 tablespoon at a time, until it comes together. The dough should not be overly sticky.

Divide the dough in half. Place each ball on a large piece of plastic wrap. Using your hands, shape it into a rectangle about 6 inches long and about 2 inches wide. Wrap the dough up in the plastic wrap and place in the freezer for 30 minutes, or the fridge for 3 hours or overnight. If you have an empty tin foil box (yes, the one you get your tin foil out of) laying round, fit your dough roll inside to help the dough set in a rectangular shape (see above photo). Alternately, you can make circle cookies as well.

Preheat oven to 350 degrees F.

Unwrap the dough and cut the rectangular log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, until the edges are golden brown. Let cool 10 minutes on the baking sheet and then transfer to a cooling rack.

Spread each cookie with peanut butter and place on a parchment lined baking sheet. Transfer to the freezer and freeze 20 minutes. This makes coating in chocolate easier.

Melt the chocolate and let cool 10-20 minutes prior to dipping.

Holding the cooking on the ends of a fork, dip each cookie in melted, cooled chocolate and place on a parchment lined baking sheet. Repeat with the remaining cookies. Sprinkle with flaky sea salt. Place the cookies in the fridge to set for 20 minutes. Store in an air-tight container for up to 3 days.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In the bowl of a food processor, combine the peanut butter, dates, and vanilla. Pulse until well combined and no large chunks of dates remain. Add the egg and pulse to combine. Roll the dough 14-15 balls and place on the prepared baking sheet. Using a fork, gently press down on each dough ball to flatten and create a cross hatch pattern. Transfer to the oven and bake for 9-10 minutes. It's important not to over bake these cookies, so set a timer!

3. Remove the cookies from the oven and let cool. To make dipping easier, freeze the cookies for 10-15 minutes. Then drizzle or dip the cookies in chocolate and sprinkle with peanuts. Eat...or let the chocolate harden and store in an airtight container for up to 4 days. Enjoy!

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a food processor, combine the almond butter, dates, vanilla, and baking soda. Pulse until combined and until no large chunks of dates remain. If the dough is dry, add 2-3 tablespoons of water to moisten.

3. Roll the dough into 16-17 balls and place on the prepared baking sheet, gently flatten with your hand. Using a fork, press down on each dough ball to create a crosshatch pattern. Bake for 9-10 minutes.

4. Remove the cookies from the oven and let cool. To make dipping easier, freeze the cookies for 10-15 minutes. Then drizzle or dip the cookies in chocolate and sprinkle with sea salt. Eat, or let the chocolate harden. Store in a cool place or the fridge.

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

2. In a large bowl, cream together the butter, peanut butter, maple syrup, and vanilla until smooth. Add the flour and baking powder, beat until combined and the dough begins to form a ball. If the dough is crumbly, add 2-3 teaspoons water. If the dough feels moist, add 1-2 tablespoons flour.

3. Roll the dough into tablespoon size balls. Cut each ball in half, press the 2 balls together, and place them on the prepared baking sheet. Gently flatten each cookie. Using a fork, create a crosshatch pattern (see above photos). Transfer to the oven and bake for 9-10 minutes.

4. To make the filling, beat together the peanut butter, butter, and maple syrup until combined. Spread an even layer on one cookie and sandwich another on top.

5. To make dipping easier, freeze the cookies for 10 minutes. Then drizzle or dip the cookies into chocolate. Sprinkle with salt if desired. Eat…or let the chocolate harden and store in an airtight container for up to 5 days. Enjoy!

1. Add the pistachios to the bowl of a food processor or blender and pulse until finely chopped and almost flour like in texture.

2. In a large mixing bowl, combine the pistachios, butter, vanilla, sugar, salt, and flour and mix until combined. If the dough is crumbly, add 1 tablespoon water at a time until the dough is moist and holds together.

3. Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place it in the fridge for 30 minutes or up to overnight.

4. Preheat oven to 350 degrees F. Using a really sharp knife, cut the log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, the edges will be golden brown. Let cool 10 minutes on the baking sheet.

Using a really sharp knife, cut the log into 1/3 inch slices. Arrange the slices 1 inch apart on a baking sheet. Bake the cookies for 10-14 minutes, the edges will be golden brown. Let cool 10 minutes on the baking sheet.

5. Drizzle the melted chocolate over each cookie and place the tray of cookies in the freezer for 10 minutes to harden.

6 Meanwhile, whisk together the sweet milk and coconut milk in a small bowl. Remove the cookies from the freeze and drizzle with the tres leches mixture. Enjoy!

With an electric mixer, beat the butter for about a minute. Add sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

Separate dough into 12 pieces; shape dough into walnut-sized balls. Place 3 inches apart on a baking sheet.

Using the bottom of a glass, gently flatten each cookie. Reshape sides if necessary.

Bake 15 minutes, rotating sheet halfway through for even cooking. Remove and cool cookies on a wire rack.

Arrange a rack in the center of the oven and preheat. Lightly spray the cavities of a nonstick mini muffin pan with nonstick cooking spray.

In a small bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.

Simply Recipes / Mark Beahm

Add the peanut butter and butter to the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using a hand mixer. Beat together on medium speed until fully combined and creamy, 30 seconds to 1 minute. Stop and scrape the bowl with a rubber spatula as needed. The mixture will be loose and on the thinner side.

Simply Recipes / Mark Beahm

Add the brown sugar and granulated sugar to the bowl and beat on medium speed, scraping the bowl as needed, until thickened and fluffy, 30 seconds to 1 minute.

Add the egg and vanilla extract and beat together on medium speed, scraping as needed, until fully incorporated and the mixture is lightened and creamy, about 15 seconds more.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the flour mixture to the butter mixture and beat on low, scraping as needed, until just combined with no dry bits of flour remaining, about 20 seconds. Use a rubber spatula to give the dough one good stir, scraping the bottom of the bowl, to ensure everything has been fully combined.

Simply Recipes / Mark Beahm

Using a 1 1/2-inch scoop or tablespoon, divide the dough into heaping tablespoon portions to yield 24 larger portions or up to 30 smaller portions of dough. Use your hands to roll each portion into a ball.

Place a ball of cookie dough into each cavity of the prepared mini muffin tin. Do not press the dough down.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the cookies, rotating halfway through baking, until they are golden, puffed slightly, and the tops are matte and dry to the touch, 8 to 12 minutes. It’s okay if the cookies are just beginning to turn golden brown around the edges, but the tops should not be deep golden brown (or they are overbaked).

While the cookies bake, unwrap the mini peanut butter cups.

If you’re baking more cookies than fit in your mini muffin pan and you only own 1 pan, bake them in batches. Wipe out any crumbs and re-spray the pan to prevent burned bits or sticking.

Simply Recipes / Mark Beahm

Remove the pan from the oven and set on a wire rack. Immediately, while the cookies are still hot, press an unwrapped mini peanut butter cup into the center of each cookie.

Let the cookies cool in the pan until they are slightly set up and cool enough to handle, about 5 minutes.

Simply Recipes / Mark Beahm

Carefully, holding the top of a cookie, twist to release it from the pan and transfer to a cooling rack to cool completely. If you find the cookie to be delicate or the chocolate is moving around, allow the cookies to cool an additional 5 minutes in the pan.

Serve completely cooled or still warm while the peanut butter cup is melty.

Leftover cookies can be stored at room temperature in an airtight container in a single layer or stacked with a piece of wax or parchment paper between the cookies for up to 4 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir sugar, peanut butter, and egg together in a mixing bowl until well combined.

Shape dough into 1-inch balls. If dough is too sticky, refrigerate until easy to handle, about 30 minutes.

Place dough balls on an ungreased cookie sheet.

Bake in the preheated oven until edges are set, about 10 minutes.

Press a chocolate kiss into the center of each warm cookie. Remove to a wire rack to cool.

Enjoy!