I was surprised to find that I had not ever put this recipe on my blog. With bags of kisses hiding in my closet from the holidays, it was an easy problem to remedy. I just had to covertly get from my bedroom to the kitchen with a bag of chocolate hidden under my shirt. Although many of my family members suspect my cache, they have not been able to prove the exact contents, thus saving me the hours of teasing for treats. Am I the only one with a secret stash? Show of hands….how many of you hide ingredients?
Comfort food comes in all forms. For my husband, a bowl of mashed potatoes and gravy is his go-to food. Since going gluten free, I tend to lean toward rice, but it used to be a slice of homemade bread fresh out of the oven. For my kids, it’s mom’s cookies but not any new fangled inventions this blog has produced. They want classic cookies: chocolate chip, peanut butter, snickerdoodles and sugar cut outs. These peanut butter blossoms fit the bill nicely. They all had happy smiles on their faces while they inhaled them.
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter
- ½ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- Hershey Kisses
- Cream sugars, butter and peanut butter.
- Add egg and vanilla, mixing well.
- Combine dry ingredients and add.
- Drop by rounded teaspoon onto cookie sheets.
- Bake in a preheated 375 degree oven for 8-10 minutes.
- Immediately upon removal from oven, place an unwrapped kiss into the center of each cookie.
- Remove to wire rack to cool.