Peanut Butter Kiss Cookies


Ingredients:
24 vegan chocolate kisses (see main post)
¼ c vegan margarine
¼ c + 2 Tbsp peanut butter (creamy, sweetened)
⅓ c packed light brown sugar
¼ tsp baking soda
1.5 tbsp unsweetened vegan milk
½ tsp vanilla extract
¾ c flour
¼ tsp salt
granulated sugar

How to cook it ?:
  1. Line a cookie sheet with parchment paper.
  2. Melt the chocolate chips in the microwave (about two minutes); the chocolate should be smooth, but not runny. Spoon melted chocolate into a small ziplock freezer bag. Snip the corner to make a tiny opening (or use an icing tip, if you have one) and pipe out 18 chocolate kisses. Set aside on the counter or in the fridge to cool.
  3. Heat the oven to 375°F.
  4. Beat the peanut butter and margarine in a large bowl until well blended. Add the brown sugar and beat again. Add soy milk and vanilla and beat well.
  5. In a separate bowl, mix together the flour, baking soda, and salt. Gradually beat this into the peanut butter mixture.
  6. Shape the dough into one-inch balls. Lightly roll each ball in turbinado sugar and place on an ungreased cookie sheet.
  7. Bake eight to 10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie, then transfer the cookies to a rack to cool. Store the cooled cookies in an airtight container.
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