peanut butter cookies with hershey’s kisses.

And a gratuitous shot of my ridiculous new slippers.

Can one wear too many polka dots? I think this shot screams YES! definitively.

There’s something perfectly nostalgic about a cookie with a kiss in the middle. These cookies remind me of being little, and that’s one of the reasons grown-ups love the holidays.

I’m prone to hyperbole, but I think this might be the greatest peanut butter cookie recipe I’ve ever made. The recipe comes from Magnolia Bakery in NYC, and it yields a chewy, soft cookie– exactly the kind of peanut butter cookie you hope for when you set out to make them. One of the recipe’s secrets is that you roll the cookies in sugar right before you pop them in the oven, adding a slight crunch to the outer edges of the cookie, while the inside remains chewy, soft, so good that they’re dangerous.

What are your favorite cookies this time of year? It’s tough to choose, but I think these may be mine.

lv, molly

P.S. Like me, you may wish to give a majority of these cookies away, since they’re easy to keep eating. :)

I love this mixer!

Peanut Butter Cookies with Dark Chocolate Kisses
Adapted from the Magnolia Bakery Cookbook
Makes about 3 dozen

1 1/4 C all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 C unsalted butter, softened
1 C peanut butter at room temperature (I used smooth, but chunky would be great too)
3/4 C sugar
1/2 C firmly packed light brown sugar
1 large egg, at room temperature
1 Tbl milk
1 tsp vanilla extract
For sprinkling: 3 Tbl sugar
1 bag dark chocolate hershey’s kisses

Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, baking powder, and salt.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars, and beat until smooth. Add the egg, and mix well. Add the milk and the vanilla extract.

Add the flour mixture and beat thoroughly.

Place 3 Tbl sugar — the remaining tablespoons — on a plate. Drop by rounded teaspoonfuls into the sugar, and roll into a ball. Place on a cookie sheet lined with parchment paper, leaving several inches between for expansion. Using a fork or your fingers, lightly press down, but do not overly flatten cookies.

Bake for 10 to 12 minutes. Do not overbake! Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. Place a kiss in the middle of each cookie.

The cookies dusted with raw sugar

Unwrapping the kisses was as oddly enjoyable as popping bubble wrap

Yes, please

Unnecessary but festive shot of our sad (but adorable?) little tree

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