 |
| Also know as Peanut Butter Blossoms |
ALSO THE WAY SHE WRITES THE RECIPE ITS EASY TO DUMP IN 3/4 cup WHITE SUGAR WHEN YOU'RE PUTTING IN THE SUGARS TO CREAM. I'VE MARKED UP MY COOK BOOK TO INDICATE ONLY 1/4 CUP WHITE SUGAR GOES IN THE DOUGH. THE OTHER HALF CUP IS FOR ROLLING.
The key to this is to not over bake or the kisses won’t easily sink into the cookie. And let them really cool before boxing up because the kisses get all melty and the chocolate needs to reharden. These are great kid participation cookies. Rolling balls. Unwrapping kisses with a few reward kisses thrown in. Pushing the kisses into the cookies. 🥰
---Colleen
Sunken Kisses
(from Judy Rosenberg's Baking Book)
Makes 48 cookies
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter (8 T) unsalted, at room temperature
3/4 cup lightly packed light brown sugar
1/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup peanut butter, smooth or crunchy
1 teaspoon vanilla
1 large egg, at room temperature
48 chocolate kisses, removed from wrappers
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking soda, and salt together and set aside.
Cream together butter, brown sugar, 1/4 cup of the granulated sugar, peanut butter, and vanilla in a mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Stop the mixer twice to scrape down the bowl with a spatula.
Add the egg to the butter mixture and blend on medium speed until it is almost incorporated, about 10 seconds. Scrape the bowl.
Add the dry ingredients on low speed and blend 15 seconds. Stop the mixer to scrape down the bowl, then blend until the dough is smooth, about 5 seconds more.
Measure out 48 rounded teaspoons of the dough and roll them into balls with your hands. Dip one side of each ball in the remaining 1/2 cup granulated sugar, if desired, and place them 2 inches apart and sugar-side up on the parchment lined baking sheets.
Bake until just golden, 8 to 10 minutes. Remove the sheets from the oven.
Immediately top each cookie with a kiss, wide side down, and press it firmly into the center of the cookie to embed the kiss.
Transfer the cookies to a rack to cool completely.
---Colleen
Sunken Kisses
(from Judy Rosenberg's Baking Book)
Makes 48 cookies
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter (8 T) unsalted, at room temperature
3/4 cup lightly packed light brown sugar
1/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup peanut butter, smooth or crunchy
1 teaspoon vanilla
1 large egg, at room temperature
48 chocolate kisses, removed from wrappers
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Sift flour, baking soda, and salt together and set aside.
Cream together butter, brown sugar, 1/4 cup of the granulated sugar, peanut butter, and vanilla in a mixing bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Stop the mixer twice to scrape down the bowl with a spatula.
Add the egg to the butter mixture and blend on medium speed until it is almost incorporated, about 10 seconds. Scrape the bowl.
Add the dry ingredients on low speed and blend 15 seconds. Stop the mixer to scrape down the bowl, then blend until the dough is smooth, about 5 seconds more.
Measure out 48 rounded teaspoons of the dough and roll them into balls with your hands. Dip one side of each ball in the remaining 1/2 cup granulated sugar, if desired, and place them 2 inches apart and sugar-side up on the parchment lined baking sheets.
Bake until just golden, 8 to 10 minutes. Remove the sheets from the oven.
Immediately top each cookie with a kiss, wide side down, and press it firmly into the center of the cookie to embed the kiss.
Transfer the cookies to a rack to cool completely.
---Colleen