Ingredients
- 1 Cup PBfit Protein Peanut Butter Spread
- 1, 1/4 cup All purpose flour
- 3/4 Cup Butter, Browned
- 1 Ea Egg, whole
- 1 Ea Egg yolk
- 2 teaspoon Vanilla extract
- 1 teaspoon Whiskey
- 1/3 Cup White Gran. Sugar
- 2/3 Cup Dark brown Sugar
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1/8 Cup Coffee, brewed
- 12 Ea Hershey kisses Chocolate
- 1 cup Sugar, white, Gran.
- 2 Tablespoons Ground cinnamon
Directions
- In a medium bowl sift together baking soda, flour, and salt. Set aside
- In a saucepan, add butter. Melt over medium heat. Allow the butter to caramelize/ brown
- Once the butter has browned, remove from heat then cool the butter down (if the butter is too hot, the dough will become sticky)
- In a large mixer bowl, add sugars, coffee, vanilla, whiskey, and cooled butter. Whisk until until fluffy
- Add eggs to mixture. Cream until ribbons begin to form
- Add flour mixture, 1/4 at a time. Mix on low speed. Once incorporated add PBfit Spread by folding into mixture
- Combine the remaining sugar and cinnamon mixture into a small bowl
- On a parchment lined cookie tray, portion out 1/4 cup size dough ball and toss in sugar mixture
- Allow dough balls to chill for at least 1 hour
- Preheat oven to 300F
- Evenly space dough balls 3 inches apart on cookie tray
- Place in oven. If frozen:16-18 minutes
From fresh: 12-14 minutes
- Remove from oven. Push Hershey kiss into the center of each cookie.
- Allow to cool 10 minutes before transferring.
- Enjoy
