We had a long drive to Reno today to spend Christmas with Shane's family. So, of course we needed some cookies for the road. These are peanut butter cookies that are rolled in sugar, and finished with a Hershey Kiss. Peanut Butter + Chocolate = Very Satisfying Cookie. Cookies are my ultimate weakness.
This recipe makes 3 dozen cookies. I doubled it so I would have enough for our trip, for Shane's family, and to fill these little boxes to spread some holiday cheer.Ingredients
3/4 cup Peanut Butter
1/2 shortening
1 1/4 cups firmly packed light brown sugar
3 T milk
1 T vanilla
1 large egg
1 3/4 cups all purpose flour
3/4 t baking soda
3/4 t salt
sugar for rolling dough in
Method
Preheat oven to 375
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl until well blended - medium speed if using a mixer.
Add egg and beat until just combined.
Add combined flour, baking soda, and salt on a low speed until just blended. I like to do half by mixer and the rest by hand so I don't over mix.
Roll rounded tablespoons in sugar to coat, and place 2 inches apart on a greased baking sheet - or you can use a Silpat or parchment paper - I like both.
Use the bottom of a cup to slightly flatten each cookie, then put in the oven and bake for 7 or 8 minutes.
While the cookies are baking, shell your kisses so they are ready to go while the cookies are hot.
Remove the cookies from the oven and push a kiss into the center of each one.
Let them cool on the sheet for a minute or two, then move to a cooling rack.
3/4 cup Peanut Butter
1/2 shortening
1 1/4 cups firmly packed light brown sugar
3 T milk
1 T vanilla
1 large egg
1 3/4 cups all purpose flour
3/4 t baking soda
3/4 t salt
sugar for rolling dough in
Method
Preheat oven to 375
Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl until well blended - medium speed if using a mixer.
Add egg and beat until just combined.
Add combined flour, baking soda, and salt on a low speed until just blended. I like to do half by mixer and the rest by hand so I don't over mix.
Roll rounded tablespoons in sugar to coat, and place 2 inches apart on a greased baking sheet - or you can use a Silpat or parchment paper - I like both.
Use the bottom of a cup to slightly flatten each cookie, then put in the oven and bake for 7 or 8 minutes.
While the cookies are baking, shell your kisses so they are ready to go while the cookies are hot.
Remove the cookies from the oven and push a kiss into the center of each one.
Let them cool on the sheet for a minute or two, then move to a cooling rack.
The kisses will become melted all the way through, but will not lose their shape. If you want, you can spread the melted chocolate all over the top and eat while they are warm - a very good idea. But, I recommend letting the chocolate set up again after the cookies have cooled if you are giving these away.
I wish you all safe traveling and happy eating.
I wish you all safe traveling and happy eating.
3 comments:
I'm glad you're done with school so you can get back to your yummy and creative posts! I hope you are feeling well...baby comes so soon! We're so excited for you!
I've just spent a few minutes getting caught up on your blog - I've been out of it for a few weeks. I love your tree skirt! So cute. I'm at home, and missing YOU! I had such a nice visit with your sisters and mom yesterday, but there was a definite HOLE. I hope you are Shane and well - Have a merry christmas in Reno!
Love you!
Julianne
Say hi to my hometown of Truckee for me! Merry Christmas!
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