It’s definitely time for an easy cookie recipe. Now, I’m usually not a fan of using store bought ingredients in my baking. I tend to be a purist. I don’t doctor cake mixes, or use box pudding, or store bought frosting. But these cookies are delightful, so I make an exception. The only thing I don’t like about them is that it still looks like a Hershey’s kiss. I’d like them to be more like a disc of chocolate. They’d look better and be easier to eat. I tried putting them on the cookie before I baked them, but that didn’t melt them down. I thought about heating them with a creme brulee torch, but decided that would be crazy. (Ok, that’s not actually true. I didn’t have any gas for the torch. I think it could work, though).
peanut butter blossoms with kisses
ingredients
- 1/2 c. unsalted butter, softened to room temperature
- 1/2 c. creamy peanut butter
- 1/2 c. sugar
- 1/2 c. light brown sugar, packed
- 1 egg, at room temperature
- 1 & 1/4 c. unbleached flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 bag Hershey’s kisses, unwrapped
Preheat oven to 375°. Grease cookie sheets with butter. Sift flour, baking powder, baking soda and salt into a bowl. Set aside. Cream butter and sugars together in an electric mixer at medium-high speed for 1 minute. Add egg, then peanut butter, thoroughly mixing each addition. Turn machine to low, then slowly add flour mixture until well combined.
Roll dough into small balls, about the size of a cotton ball. Place on cookie sheet 2″ apart. Bake each sheet on middle rack in oven for 10 minutes, until they start to turn a light golden brown. Remove sheet from oven and place on wire rack. Immediately put a kiss in the center of each cookie, pressing down until cookie starts to crack.
3 batches made, 123 cookies, 460 to go.
What about putting the Hershey kisses upside down on the cookie to get the look you want?
Marilyn-That’s a good idea! I’m going to try it the next time I make these cookies!