As Christmas fast approaches I realized it’s time to get my cooking baking in gear lest my guests arrive at my house to a sad spread of store bought cookies. While flipping through some magazines and books for inspiration I came across chocolate cookies with peppermint kisses on top. While those didn’t seem appealing I remembered the peanut butter cookies with the chocolate kiss toppers. Admittedly these were never my favorite cookies growing up and I think still hold that honor. However, I know Nick loves these cookies so I figured I should have some around for him to enjoy this holiday season.
To be honest I think he has mentioned these cookies at least 4 times in the last few months and I always think, “Oh, I should make those for him,”. But then I never really get around to making the cookies. There are just so many desserts out there that inevitably something else catches my eye and make that instead. Honestly, I’m not sure that I have ever made these cookies. Upon reading a few recipes I realized that the Kisses go on after baking (I always wondered how they stayed so perfect on top).
I was surprised at just how easy these cookies where to make and how perfectly they came out on the very first try. After making some fussy baked goods late it was a relief to have something that didn’t involve any difficult techniques. I was even happier with how few dishes these created! I guess may I wasn’t giving these cookies enough credit after all.
They do require some time to cool before you can eat them – the soft dough works great for pressing the kiss on top but if you try to pick them up before they are cool (even to place them on a cooling rack) they crumble into little pieces. For that reason I recommend just letting them sit on the cookie sheet for about 30 minutes before trying to move them. Otherwise you’ll end up with little pieces of cookie and melted chocolate everywhere!
When preparing the cookie for the oven you’ll see the texture of the dough is crumbly, not smooth and creamy. Don’t worry if it has a crumbly texture; it actually makes rolling them into little balls super easy and not nearly as messy as some of the other cookie doughs I’ve worked with lately. These sit on the sheet in little balls – no need to smash them down – placing the kiss on at the end will give them that perfect look.
Perhaps you’ll notice that one cookie in the first recipe without a kiss on top. That cookie went to Artie – he approved. Though peanut butter is one of this favorite foods, along with kibbles, bones, chicken, rice, and anything he can find and gobble up before I notice! What a silly dog!
Peanut Butter Blossom Recipe
Ingredients
yields 36 cookies
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 t. vanilla
1/4 t. salt
1 3/4 cups flour
1 t. baking soda
36 chocolate candy kisses (I used dark chocolate but any flavor will do)
Directions
1) Pre-heat oven to 375 degrees. Line two cookie sheets with parchment paper or a silicone baking mat.
2) Cream butter and both sugars in a stand mixer until light and fluffy (about 5-6 minutes).
3) Add peanut butter and stir to combine. Add the egg and vanilla and mix well.
4) In a separate bowl combine salt, flour, and baking soda and stir to make sure the salt and baking soda are evenly incorporated. Add the flour mixture to the butter and sugar and stir until combined (the dough will have a slightly crumbly texture).
5) Roll dough into 1.5 in balls and place on the cookie sheets about 2 inches apart. Do not press the balls – they will stay in the round shape until you press the kisses on.
6) Bake in the oven for 8-10 minutes or until a light golden brown. Remove from the oven and immediately press 1 kiss into the center of each cookie. Leave on baking sheets for 30 minutes to cool before removing.
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