I used a recipe I found in a holiday cookie magazine I picked up last year put out by Taste of Home. The recipe had only 5 ingredients, which is great because I have them all in the house. I wanted to take them up another notch, so I rolled the balls in a cinnamon sugar before baking them.
These cookies baked up beautifully. The cookie stayed soft inside, which is my preferred type of cookie.
I'm submitting these cookies to Susan at Foodblogga for her Eat Christmas Cookies round-up. She's had to start up a second post due to all of the amazing cookies being submitted. It's ok to look... no calories for looking!
You'll also want to check out these holiday treats... new one's are still popping up throughout the blogging world every day!
Amy at Nook & Pantry made a Brown Butter Gingersnap cookie that can be underbaked to give a nice chewy texture, or if you prefer a true "snap" bake them a bit longer... either way, they look positively yummy!
Head over to Fresh from the Oven and find out what the "secret" ingredient is in her Chocolate Peppermint Cookies.
Joy the Baker shares a Black and White Cookie recipe that will make your mouth water... just check out the pictures and you'll be trying to decide which side of the cookie to eat first, too... or perhaps you'll do it the way Joy does it.
Cinnamon Chocolate Kiss Cookies
Adapted from Taste of Home Cookies & Bars magazine
1 cup peanut butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup cinnamon sugar
24 milk chocolate kisses
Preheat oven to 350 degrees. In a large mixing bowl, cream together peanut butter and sugar. Add the vanilla and egg, beat until combined.
Roll into 3/4 inch balls, then roll in cinnamon sugar before placing on baking sheet about 2 inches apart. Bake for 12 minutes or until tops are slightly cracked. Immediately place on chocolate kiss in the center of each cookie. Allow to cool 5 minutes on pans before removing.
About 2 1/2 dozen cookies.