Yes, yes, the iconic peanut butter cookie with the Hershey Kiss in the middle. It’s just not Christmas unless these bad boys are in a tray.
Because I promised my new friend Alex some gluten free cookies this year, I made half the batch with gluten free flour. Normally, you’re supposed to use Xantham, too, but I figured these cookies have enough grease in them to keep them together without it. That, and I don’t have the foggiest idea where to buy Xantham.
|Two different bowls for regular and gluten free cookies. First ingredient in gluten free flour? Garbanzo bean flour. Have fun with that, Alex and Stephen.|
(The next trick will be getting them in the mail before they go bad. And get them to Atlanta in one piece.)
My kids, by the way, all turned their noses up at peanut butter cookies…yet, they hold a new personal record for the eating of an entire batch of cookies in one day.
Peanut Butter Blossoms
(from the Hershey Chocolate website)
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE’S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Additional granulated sugar
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
You have to put the kiss on the cookie pretty much immediately, otherwise the cookie falls apart.
This batch: 38 cookies
Total so far: 415