Sunday, December 21, 2008

The Best Kiss Cookie Recipe

I know that everyone knows the original Kiss cookie recipe. (I have the same recipe at home from Dennis' mom, the year says 1961...) It's a holiday classic and a favorite at our house. However, every time I made this recipe, I thought a) that they are way too sweet and b) that there isn't enough peanut butter. Last winter, I discovered the following recipe over at Penzeys. It's just about perfect; the right amount of sweetness and peanut butter and they're super soft and chewy.

Peanut Butter Blossoms adapted from Penzeys
1/2 cup butter (1 stick), room temperature
3/4 cup creamy peanut butter
1/3 cup granulated white sugar
1/3 cup packed brown sugar
1 large egg
2 TB. milk
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag kisses
extra granulated white sugar for rolling

Preheat oven to 375°. Mix together room temperature butter and peanut butter. When blended add white and brown sugar, mix again, then add egg, milk, and vanilla; mix again. Gently stir in flour mixed with baking soda and salt. Chill the dough for one hour or over night. Roll dough into 1 inch balls, roll in granulated white sugar and place on ungreased cookie sheets. Bake about 8-10 minutes, until lightly browned. Place a Kiss in the center of the cookies right away, pressing gently. The cookies will crack, that's fine. Remove from pan, let cool.

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