National Peanut Butter Cookie Day is June 12th, Homemade Cookie Day is October 1st. National Cookie Day is December 4th. Bake Cookies Day is December 18th. So, bake! Did you know: the average American eats 19,000 cookies in their lifetime? I am definitely already past my quota!
In addition to the celebrated Hershey's kiss, Freda Smith's 1957 Pillsbury Bake-Off award-winning peanut butter cookie is super fun to make with all kinds of special chocolate alternatives to press into the top.
I've created my own irresistible soft and chewy flourless peanut butter cookie recipe to go with!
Swap in miniature Reese's cups, Dove Promises, Mellowcreme Pumpkins for Halloween, chocolate hearts for Valentine's, even get a silicone mold and make your OWN seasonally-appropriate chocolate toppers! (See directions at end).
This is a website exclusive, you won't see this one in my best-selling cookbook!
Soft and Special Peanut Butter Blossoms
Makes 16 cookies
1 cup creamy peanut butter
3/4 cup light brown sugar, packed
1 large egg, and 1 egg yolk
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon arrowroot starch or cornstarch
1/2 teaspoon fine salt
16 Hershey's Kisses, or other variety chocolate candy, unwrapped
Heat oven to 350°F. Line a baking sheet with parchment paper.
To a medium bowl, add peanut butter, sugar, egg, vanilla, baking powder, cornstarch, salt. Combine with hand mixer or form dough with hands.
Wash your hands, if needed. Portion dough into heaping tablespoon-sized "globs" and place at least 1 inch apart on baking sheet. Or roll them into perfect balls. I like them "rustic," but if you prefer, roll away!
Bake for 10 to 11 minutes till lightly browned. Your nose will know when it's time to take them out. Do not overbake.
Remove from oven and immediately press your chocolate of choice into the top of each cookie. Let cool on cookie sheet at least 10 minutes, serve to hoots of delight.
To make your own chocolate
CANDY TOPPERS
You'll need:
Candy molds like these
Piping bags like these
Melting wafers like these (they come in a variety of colors)
Angled spatula like this
Fill a piping bag with wafers, microwave at 50% power two times, for 30 seconds each, to melt chocolate in the bag. Snip off end.
Fill molds, level and clean off excess with spatula.
About 13 minutes in the freezer and you're set. Pop 'em out and you're ready to roll.
Wow! 🎄 🔔 ❄️ 🎅🏼 ⭐️
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