Ingredients
13 cup butter softened
3/4 cup brown sugar firmly packed
1 each eggs
1 teaspoon vanilla extract
1/2 cup peanut butter
113 cups flour, self-rising self-rising
40 large chocolate kisses
Method
Sources
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Temperature-controlled tempering for chocolate work
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Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
Cascading chocolate fountain — strawberries, marshmallows, party
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Cream butter and brown sugar together in mixing bowl until light and fluffy. Add egg, vanilla, and peanut butter; beat well. Stir in flour. Cover and refrigerate for 1 hour. Preheat oven to 375F (190C). Shape chilled dough into 1-inch balls, arrange one inch apart on ungreased baking sheet. Bake for 5 minutes. Remove from oven and press a chocolate kiss in center of each cookie. Return to oven and bake for 3 to 4 minutes, being careful not to burn chocolate. Cool on wire racks.