Peanut Butter Thumbprints

Peanut Butter and chocolate has been my favorite combination since I was a little boy. When I first saw the concept of embedding a Hershey’s Kiss into a peanut butter cookie on Sara Lee, I was sold. It wasn’t until last year, however, that I actually set out to try making these cookies using the Betty Crocker’s Peanut Butter Cookie mix.

In all seriousness, this is one instance where I really loved the “instant” cookie mix because I find the pouch simply delectable. I’ve gone as far as keeping large bags of Kiss’s as well as multiple pouches of the cookie mix in the back of my cupboard for any “cookie emergencies”. I never even considered making these from scratch until my friend shook her head in disapproval when she found out I was using mix.

The recipe I’m sharing with you all today has a very different taste than the original cookie I used to make. This cookie uses no flour so it is also gluten-free. This version of the cookie is very peanut-buttery and is denser compared to the mix version. It is pretty straightforward and simple but the concept is very useful. I love enjoying these cookies a few minutes after pressing the Kiss onto each cookie. At this point, the cookies are slightly soft and the Kiss is completely due to the heat of the cookie. If you want to stack these cookies, wait until the chocolate is completely cooled or you will end up with un-Kissable cookies 😉

On a sidenote, please use homogenized peanut butter like Skippy or Jif instead of “real” peanut butter. The homogenized peanut butters keep the dough together! I’ve created different thumbprint combinations based off of the intended audience. Some alterations to consider include using Hershey’s Hugs, or piping in nutella to the cookies.

Peanut Butter Thumbprints

Ingredients

  • 1 cup Peanut butter
  • 1 Egg
  • 1/3 cup White sugar
  • 1/3 Brown sugar
  • 1/3 Confectioner’s sugar
  • 30 – 40 Kisses, unwrapped

Directions

  1. Preheat oven to 350 F
  2. Combine the peanut butter, eggs, and sugar in a mixing bowl.
  3. If the dough is too sticky to handle, refrigerate 1/2 hour or until it is easy to handle. Shape the dough into 1 inch balls and place them 2 inches apart on a cookie sheet lined with parchment paper.
  4. Bake for 10 minutes. Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie moving the Kiss around slightly as you press down to create the nice cracks.
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