Hello friends! Chris and I got back from our road trip Wednesday night. It has been so busy and chaotic that I haven’t been able to post until today. I’m playing catch-up now so apologies if you haven’t heard from me. I can’t believe we’re in mid November already! Wasn’t Halloween not too long ago?! I feel like I didn’t get a chance to do as much pumpkin related recipes as I’d like this year.
Today’s post isn’t really pumpkin per se. I have leftover candies I needed to use up. It fits the autumn theme, sort of… and it’s easy. It’ll have to do. Have a great week!
- 1/2 dark muscovado sugar
- 1/4 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1 egg
- 1 teaspoon of vanilla extract
- 1 cup of creamy peanut butter
- 23 pumpkin spice kisses
Preheat the oven to 350 degrees F. Line a large baking sheet/pan with parchment paper or Silpat.
Using a stand or electric mixer (or mix by hand) combine sugars, flour and salt. Then add egg, vanilla extract and peanut butter and mix until incorporated.
Using a small cookie scoop (about 2 teaspoons) or use your hand and shape the dough into 1 inch balls. Place each ball on the cookie sheet. If the dough is too sticky, refrigerate for 1/2 hour or until it’s easy to handle.
Bake for 10 minutes. Remove cookies from the oven and let it cool for 5-8 minutes. Press a pumpkin spice kiss into the center of each warm cookie then transfer to a cooling rack.
Adapted from Allrecipes