I actually really love Hershey Kisses cookies. My mother made these every year for Christmas as well. Being diabetic however, it’s another coma inducing cookie. But hell, what’s Christmas without a little diabetic coma here and there!
Problem is, Mr. B really likes these too. So, I have to be sneaky with these as well. Make a couple dozen, freeze the rest of the dough. Because if I were stupid enough, AGAIN, to make the 30 or 40 dozes I normally do they’d be all gone by the time Christmas came around and my loved ones would be cookie-gift-less.
Must be nice to be a person to whom sugar is not a poison but a source of fuel…..
Just kidding. It’s a poison to everyone. A yummy, yummy, poison.
There’s nothing about these damn things not to love. It’s chocolate. It’s peanut butter. It’s rolled in sugar. And it has a big ass dollop of chocolate on top. Hmmmmmmm. Coooommmaaaaa.
So let’s do this.
First, put in your sugar. Mind you I make like double batches of everything, the recipe is for a single batch. If you don’t have a stand mixer then you are a lost cause. I’ve been bugging you to get one for the last 10 posts!
Actually, if you don’t have a stand mixer I envy you. You are one of those people who doesn’t have a kitchen gadget habit and you feel like doing things the old fashioned way is really satisfying. So do I actually. I’m just exceptionally lazy.
Right, so, sugar.
Now put in your butter
Blurry butter. The best kind. Ok, now add in your brown sugar.
Now you are going to add your peanut butter. Peanut butter is a BITCH to get out of the measuring cup. So, there’s a trick for that. Line your measuring cup with a nice spray of Pam. Then measure the peanut butter and it’ll slide right out. In a strangely vulgar way actually.
Now you are going to cream all those together until it’s a really disturbing, creamy, lovely consistency. I usually do this with my paddle attachment on speed 2 for about a minute.
Now you need to add your egg and your vanilla.
Mix that together until nice and creamy.
Then you want to add in your flour, salt, and baking soda. Here is where the stand mixer comes in handy. The dough, once you add the flour, gets a little difficult to mix.
But once it incorporates it turns into a lovely, heavenly dough
Now you roll the dough into balls and roll them in sugar. Bake them. Press kisses into them. And bake them again. In just a few minutes, you have coma inducing material that’ll have you singing all the way to your saline drip.
See? Book your passage to the ER now all my diabetic friends.
You can freeze the dough on this too, especially if you live with cookie stealing gluttonous mongrels like I do. Again, it’s a softer cookie dough, so you want to store it in a freeze safe bowl with a lid and wrap it in some foil so it doesn’t get freezer burn. Then just defrost, roll in sugar, etc. etc. It’s that easy. And if those grubby fingers try to sneak cookie dough you’ll know because they will have to thaw it out first! HA! See! You’re smart, you got this…
Here’s the recipe. I sincerely hope you enjoy these. They are a classic and there’s a reason why. They should call them F&*@ ME THESE ARE GOOD cookies…just my opinion.
Hershey Kisses Cookies
(from my mom’s recipe book that she no doubt probably got from the back of a bag of hershey’s kisses or something)
1/2c brown sugar, packed
1/2c peanut butter, creamy
1/2c margarine or butter
1 TB of vanilla
1 3/4c flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix until well blended.
Shape into balls, roll in granulated sugar and place on cookie sheet. Bake at 375 for 8 minutes. Remove from oven. Press unwrapped hershey kisses into cookies and return to oven for 2-3 minutes.