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Soft & Special Peanut Butter Blossoms

National Homemade Cookie Day is October 1st. National Cookie Day is December 4. Bake Cookies Day is December 18. 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 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!

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.

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