As we’ve discussed, my mother makes far too many Christmas cookies every year. There are the candy cane shaped cookies and the chocolate peppermint ones as well as at least four or five other kinds. Each year that she tries to eliminate one, there’s a complaint that it was someone’s favorite. These peanut butter blossoms are in no danger of being on the cut list.
When I was really little, my mother grew tired of us stealing cookies before Christmas Eve so she bought cookie tins that blare “Jingle Bells” obnoxiously once light hits the sensor in the lid. We still have these tins, they’re still annoying, and I’m amazed that they still work. My brothers, being the crafty boys that they are, figured out that if you sloooowly open the lid just a little, stick your hand in to cover the sensor, pull the lid off and put it down on the table, the music never goes off and you’re free to steal cookies to your heart’s content. Mom was not pleased.
Maybe you’re confused as to why someone would go through this much trouble for a cookie. They’re that good, that’s why. What’s not to like about a peanut butter cookie coated in festively colored sugar and topped with a chocolate kiss?! These wonderful little bites are only made once a year in our household and they’re highly coveted. Sure, we could use plain sugar and make them year-round, but what would be the fun in that?
48 Hershey’s kisses
1/2 cup butter
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar for decorating
Food coloring (optional)
Preheat the oven to 375 degrees. Unwrap the Hershey’s kisses and set them aside. In a stand mixer, or using a hand mixer, beat the butter and peanut butter together until well combined. Add the sugars and beat until it begins to get fluffy. Add the egg, vanilla and milk and mix until well combined. Slowly add the dry ingredients and beat until all the ingredients are combined and the dough starts to form a ball. Set aside two bowls with roughly 1/4 cup of sugar in each one. Add red food coloring to one and green to the other and stir until the color is even throughout the sugar. Roll the dough into 1-inch balls and then dip them into one of the bowls of colored sugar. Roll them slightly until the sugar covers half of each ball and set them slightly spaced out on a cookie sheet. Flatten each ball slightly with the palm of your hand. bake the cookies for 8-10 minutes or until golden brown. Remove them from the oven and immediately press a chocolate kiss into the center of each cookie. Transfer them to a cooling rack to cool completely.