I always notice what cookies are the most popular on a holiday cookie tray and peanut butter blossoms are some of the first to disappear. The popularity of this cookie is due to the crunchy exterior and chewy interior along with the fact that the chocolate melts and becomes creamy in your mouth along with the other textures. It is a bit obscene in a way but the flavors are so enticing that I always wondered how they would be with some minor “healthful” upgrades. I adapted some flourless recipes to make them gluten-free and substituted the dark chocolate for the milk chocolate kisses (without kidding myself about some huge savings in calories). They end up being lighter because they are flourless and the dark chocolate is less sweet which brings out the nuttiness of the cookie. These too, will fly off the cookie tray, so make a few batches.
Ingredients
36 Dark Chocolate kisses in the purple foil
Crunchy Peanut Butter (makes 36 cookies)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup additional granulated sugar for rolling
Measure all ingredients and have mixer, spoons and bowls at hand.
Heat oven to 350°F. Remove wrappers from chocolates.
Line two cookie sheets with parchment paper and also spray them with oil
Beat peanut butter, granulated sugar, brown sugar, vanilla, baking soda and salt in large mixing bowl. Add egg; beat well.
Shape dough into 36 equal balls (about 1 inch). Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned and remove from oven. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack to cool completely. Be sure to store in an air tight container with a large surface as these cannot be layered.
