Fluff Bake Bar’s Sunken Kisses

Houston “Sugar Fairy” Rebecca Masson shares a peanut buttery treat for Valentine’s Day

Photo: Courtesy of Fluff Bake Bar

It’s no surprise that sweet-toothed Houstonians revere Rebecca Masson. Since opening Fluff Bake Bar in 2011, Masson has been churning out a menu of delights fit for Tchaikovsky’s Land of Sweets: slices of devil’s food cake with salt-flecked caramel buttercream and pretzels, fudgy cosmic brownies, and glittery “Unicorn Bait” cookies. One of her bestsellers, the Couch Potato cookie, incorporates humble snacks—potato chips, cornflakes, and pretzel bits—into pillowy dough. “I really like to focus on nostalgia,” Masson says. “Familiar flavors, but maybe not quite how you remember them.”

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Masson dressed up her classic peanut butter cookie—which took seventeen tries to get just right—for Valentine’s Day. “During the year, we typically have this cookie half-dipped in milk chocolate,” she says. “For Valentine’s Day, we put a chocolate kiss in the middle. Plus, I think this is a great cookie even without the chocolate. I sometimes like to grab one straight out of the oven, plain.”

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  • Sunken Kisses (Yield: 30 cookies)

    • 2 sticks unsalted butter, room temperature

    • ¾ cup light brown sugar

    • ¼ granulated sugar

    • ½ cup smooth peanut butter (Masson recommends Skippy)

    • ½ tsp. vanilla extract

    • 1 large egg

    • 2 cups all-purpose flour

    • 1 tsp. baking soda

    • 1 tsp. kosher salt

    • 1 cup turbinado sugar

    • Hershey’s Kisses to garnish


  1. Preheat the oven to 325°. 

  2. In a large mixing bowl, cream together butter, light brown sugar, and granulated sugar until light and fluffy. Add the peanut butter and mix well.

  3. Add the egg and vanilla extract, mixing well and scraping the sides and bottom of the bowl. Mix on medium speed for two minutes. 

  4. Add the flour, baking soda, and salt, mixing until incorporated.

  5. Scoop the cookies with a 1-oz. scoop and place onto a parchment-lined baking sheet. Refrigerate for 10 minutes.

  6. Remove the cookies from the fridge and roll them in turbinado sugar. Bake for 14 minutes, or until they’re light golden with small cracks on the top. 

  7. Remove from the oven and press Hershey’s Kisses into the center of each cookie.