Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.
Recipe adapted from here
Yield 18 kissed cookies
FOR THE CHOCOLATE KISSES:
1 cup of your favorite dark chocolate
A kiss candy mold, which can be purchased here
FOR THE PEANUT BUTTER COOKIES:
1 cup of unsalted, unsweetened organic peanut butter
1/3 cup + 1/4 cup of unrefined organic cane sugar
1/3 cup of coconut sugar or brown sugar
1 tablespoon of ground flaxseed meal
3 tablespoons of water
1 tablespoon of vanilla extract
1/2 teaspoon of apple cider vinegar
1/2 teaspoon of baking soda
1/2 teaspoon of salt
TO MAKE THE CHOCOLATE KISSES:
In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!
Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.
Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.
Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.
TO MAKE THE COOKIES:
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.
Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.
Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.
Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.
Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.
Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.
Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂