Blossom Flourless Peanut Butter Cookies

Ingredients:

• 1 cup of homogeneous peanut butter
• 2/3 cup sugar, plus extra for coating
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1 tsp vanilla extract
• 1 large egg
• 12 marshmallows, cut in half crosswise
• 24 milk chocolate candies, such as Hershey Kisses

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, beat the peanut butter, sugar, and salt with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla extract and egg.
3. Place a small amount of sugar in a small bowl. Form balls of dough, about the size of a tablespoon, and roll each ball in sugar. Arrange the balls evenly on baking sheets. Press each ball with the tines of a fork to flatten it slightly.
4. Bake until the cookies are golden brown on the bottom (about 10 minutes). Remove from the oven and turn on the top heat.
5. Place a piece of butter on top of each cookie. marshmallow (sticky side down). Place one baking sheet at a time under the top heat until lightly golden (about 30 seconds). While the marshmallows are still hot, press a chocolate drop into them.
   
   Repeat the same process with the remaining cookies on the other baking sheet.
6. Let the cookies cool for a few minutes. Leave them on the baking sheets. Then transfer them to a wire rack to cool completely. Cookies can be stored for 3 days in an airtight container at room temperature.See also recipe peanut cookies.