I’ve always wanted to be a master baker… someone who is known for their dessert expertise. But, considering it takes 10,000 hours to master something… I figured it would probably be detrimental to my health. Imagine how many cookies comes with 10,000 hours of baking! There’s a good chance I would eat at least half of them in the process.
So instead of becoming obese, I have learned to be content with my very amateur skill set in the baking department. Generally speaking, I stick to the fail proof cookie recipes… and fortunately for me, it doesn’t take much effort to make a mixture of peanut butter, chocolate, and sugar taste good.
Look at all that wonderful sugar/peanut butter! I could end this post here and tell you all to go sit down on the couch with the mixing bowl and a spoon watching the biggest loser.
But I wont.
We made balls of inch-like size and rolled them in MORE SUGAR and then placed them on the baking sheet. I’m not sure if we made these things too large or I ate too much of the dough… but the recipe makes 48 and we ended up with 30.
After a quick 10 minute bake I shoved the kisses right in the middle (cracking them all over the place… but they still held up) and then let them cool. I was proud of myself… I only ate two of them while they were still lava hot.
By the way, Alicia did almost all of the work on this one… I just sat at the counter and peeled the wrappers off these damned kisses.
Peanut butter blossoms… I dare you to find a better combination of ingredients than peanut butter, chocolate, and sugar.
Preheat oven to 375ºF.
With a stand mixer, combine sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy. Add egg, vanilla, and salt and continue beating until mixed... then add flour and baking soda... beating and scraping down the sides as needed.
Shape dough into 1 inch balls and then roll in sugar and place on baking sheet.
Bake for 10 minutes then remove from oven and immediately press Hershey's kisses into the center. Place on wire rack and let cool.