I ask you. . . . Is it my fault my husband left the Hershey's Kisses my daughter won in an estimating contest out on the counter? Can I be blamed for the fact that as I walked past them, sitting all shiny and inviting on the counter, I was forced to acknowledge the best way to enjoy those drops of milk chocolate is when they're sitting squatty and soft on the cushion of a warm peanut butter cookie? Can you really fault me for remembering with some satisfaction that I possess what is arguably the best peanut butter cookie recipe on the planet (thank you Mom). And is it further my fault that upon thinking this I immediately remembered the jar of creamy peanut butter in my cupboard that may as well be used right now?
I think not.
I pause for a moment, though. My extra ten pounds are laughing at me. They know they've been given a reprieve, having had war declared on them in January. A glance again at the Kisses seals the deal. As I gather the ingredients I comfort myself with this oft-told truth: "Tomorrow is another day with no mistakes in it." Thank you Anne Shirley. I feel so much better.
The first two ingredients are my favorite to do. The peanut butter and butter blend together into a smooth pattern of golden ripples that glide across the bottom of the mixing bowl. It's like art. There's no turning back now--even if I wanted to. Which, of course, I don't.
As I add the sugar and the rest of the ingredients, as I form the cookies into little balls of peanut butter bliss and place them on the cookie sheet, as I unwrap each individual kiss, I consider ways of disposing of the evidence of my New-Years-resolution-breaking "crime."
Hmm. Maybe I'll eat them all before he gets home from the gym.
And so you can enjoy them too . . .
Here's the recipe.
Peanut Butter Kiss Cookies
1/2 cup buttter, softened
1/2 cup peanut butter
1 1/3 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup sour cream
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
Mix peanut butter and butter with an electric mixer on medium speed for 30 seconds.
Add 1/2 cup flour, the sugars, baking soda, baking powder, vanilla, and egg. Beat until thoroughly combined.
Fold in sour cream, and then add remaining flour. Mix.
Cover and chill dough until easy to manage. (Unless you can't wait, like me at this particular time, in which case you can forgo the "shaping" step below and plop them with a spoon onto cookie sheet to put in the oven even quicker!)
Shape dough into 1-inch balls and place on a cookie sheet.
Bake at 375 degrees for 7 to 9 minutes. For softest cookies, do not overbake. (Plus, you can eat them that much sooner.)
Remove from oven and place an unwrapped kiss in the center of each cookie while cookie is still warm. Allow kiss to sit for several seconds, melting the bottom and then press it down again.
Try to have more self-control than I do when enjoying these treats.
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