Equipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer

Before You Dive In – Prep: Please read!

• Soften butter
• Bring egg to room temperature (preferred)
• Prepare nut butter, if using homemade
• Move oven rack to center

Make cookies!

Step 1: Whisk together the dry ingredients in a medium sized bowl. Set aside.

Step 2: In a large mixing bowl, or the bowl attached to the stand up mixer with paddle, cream together softened butter, nut butter and sugars on medium speed. Turn mixer off and scrape down the sides of the bowl.

Step 3: Add the egg, milk and vanilla. Beat on medium until well blended. Turn the mixer to low and gradually add the flour mix. Blend until flour is fully incorporated. Turn off mixer, scrape down sides of the bowl, and cover. Refrigerate for about 1 hour.

Preheat oven to 375 degrees Fahrenheit (191 C). Place parchment on baking sheets if using.

Step 4: Remove dough from refrigerator and roll into 1″ (2.5 cm) balls. Or weigh each ball to about 15g or .5 oz (this is what we do.) Roll dough balls in sugar or leave them as is and place them 2″ (5 cm) apart on the cookie sheet.

Step 5: Bake cookies for about 6 minutes. Cookies will appear puffy and light brown. Remove from oven and place a Kiss in the center of each cookie. Bake for 2 -3 more minutes or until edges of cookies are a light golden brown.

Step 6: Remove from oven and allow to cool on the pan for about 3-5 minutes. Transfer to a cooling rack to continue cooling. Store in an airtight container for up to two days, or freeze for up to a month.

Enjoy!