Serves 36
45 min
Peanut Butter Kisses
Recipe GLPRe35b12f809625b
Light and airy meringue-based cookies made with creamy peanut butter, egg whites, and sugar. These delicate treats are baked until golden and crispy on the outside while remaining soft inside. Perfect for peanut butter lovers seeking a simple, gluten-free confection.
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Ingredients
2 egg whites
1/8 teaspoon cream of tartar
2/3 cup white sugar
1/2 cup creamy peanut butter
Directions
In a medium mixing bowl, combine egg whites and cream of tartar. Using an electric mixer on medium-high speed, beat the mixture until soft peaks form (about 3–4 minutes). Gradually sprinkle in the sugar while continuing to beat constantly, then beat until stiff peaks form and the mixture is glossy (an additional 3–4 minutes). The meringue should be thick and hold its shape.
Gently fold in the creamy peanut butter with a spatula just until combined and no white streaks of meringue remain; do not overmix. The mixture should be thick and chunky.
Preheat your oven to 300°F (150°C) and lightly grease a large cookie sheet with cooking spray or parchment paper. Using a teaspoon, drop small mounds of the peanut butter mixture onto the prepared sheet, spacing them about 1 inch apart.
Bake for approximately 25 minutes, until the cookies are set, lightly browned on the edges, and the internal temperature reaches 160°F. The cookies should feel firm to the touch but may still be slightly soft in the center.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
