Flourless Peanut Butter Kiss Cookies

Steps

1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment or nonstick baking liners. Make room in either the freezer (preferred) or the refrigerator for your baking sheets (*see step 4).

2. In a large bowl, use a hand mixer at medium speed to beat the peanut butter, brown sugar and baking soda together until well blended (about 1 minute). Add the eggs and vanilla and mix on low speed until just blended.

3. Scoop out about 1½ tablespoon scoops and roll into 1½-inch balls. Roll into sugar and place about 2-inches apart on the prepared baking sheet.

4. Bake until the cookies are puffed and crackled but still a little bit moist looking, 11 to 13 minutes. As soon as you remove the baking sheet from the oven, press a chocolate kiss into the center of each cookie. Immediately place the baking sheet into the freezer (or refrigerator) to set the kisses (they'll begin to melt a bit as soon as you place them on the cookie). If your baking sheet is too big for your freezer, you can use a spatula to slide the cookies onto a platter or onto something that will fit in the freezer (or use the refrigerator instead). Remove from chilling as soon as kisses are set.