When my husband and I first started dating, I quickly learned that in his family peanut butter was a food group. He ate it by the spoonful for a snack, spread it on apple slices, toast, and French Toast with abandon. He even made peanut butter and bacon sandwiches (which I realized are actually very good, some years later when I was brave enough to try one).
After our kids were born, I came to understand just how valuable a tool peanut butter was…it was cheap, filling and caloric. And once my offspring reached toddlerhood, I too started smearing it on their French Toast, in hopes that they would stay full just a wee bit longer. Predictably, they love peanut butter as much as their dad does…especially peanut butter cookies.
These Peanut Butter Blossoms are pretty standard fare at holiday cookie exchanges for good reason–they are quick to make and absolutely delicious. When I saw a flourless version in my Real Simple Magazine this month, I knew I had to try it. While they seem a bit fragile when they are hot from the oven, as they cool, they firm up significantly. Their texture is crisp and sandy and they are as delicious as any peanut butter cookie I’ve ever had–actually I think they taste better.
These cookies are light and sandy, yet rich and chocolatey. Bring these naturally gluten-free cookies to your next cookie exchange, or make them for an after school treat.
- 2 cups extra chunky peanut butter
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 36 Hershey's Kisses (foil wrapper removed)
- Line 2 cookie sheets with parchment paper and preheat the oven to 350 degrees.
- Beat peanut butter with sugars, eggs, salt and baking soda in a large mixing bowl until thoroughly combined. Measure out a tablespoon of dough, and roll it into a ball between the palms of your hands (or use a small cookie scoop). Place dough balls a few inches apart on the cookie sheets. Press a Hershey's Kiss into the middle of each ball of dough.
- Bake for 12-15 minutes or until the cookie is lightly golden brown around the edges. Let cool on the pan for 5 minutes, then remove to a rack to finish cooling completely. Store in an airtight container.