Sometimes, you think you know a person.
Seven years ago in October, I met Mr. Vittles. Five years ago (from almost the same day) I married him.
Two days ago... I found out his favorite cookie.
Friday I had gotten a flourless peanut butter blossom recipe from someone at work, but it had a few ingredients I was unsure of. So I did a quick internet search and found a recipe that had only peanut butter, sugar, egg, and vanilla in the dough.
I was still a little skeptical that it would make a good cookie, but it looked so easy it was worth a potential fail. Especially when I took into consideration the only person I'd be disappointing is myself.
Or so I thought.
When I took them out of the oven Friday night, Mr. Vittles asked "Are those gluten-free?"
"Ummm... yes, duh, I'm eating them."
But apparently his actual question was whether or not the original peanut butter blossom recipe is gluten-free. I said that I didn't think so, but I honestly didn't know - I hadn't made them in years. I thought maybe my mother-in-law would know, because she usually makes them at Christmas.
That's when he said "Yeah I know. Those are my favorite cookies."
Wha-what?
All this time I had thought his favorite cookies were scotcheroos, a chocolate & butterscotch crispy rice cookie that his grandmother makes. But apparently I was wrong. Peanut butter blossoms take the #1 spot on his cookie list.
Who knew???
Then I figured these would be a huge disappointment to a Blossom Connoisseur such as himself. The first pan I made wasn't even rolled in sugar, and he loooves his treats sweet. So I tried to redeem the second pan by rolling them in coarse sugar.
Much to my surprise, he said they were more peanut-buttery than his mom's, but still really good. Success!
On another note... I would like to dedicate this post to my mom, who would have been 60 years old today.
We just celebrated my dad's upcoming 60th birthday with a fabulous surprise party, and I only wish that she was here to celebrate as well.
She is the one who fostered my love of baking and creating, and I know she would love the idea of this blog.
Mom, I miss you every day, and thank you for everything. I would not be the person I am today were it not for you. I hope you are somewhere having a huge piece of cake that's as delicious as all the treats you baked for us over the years. Pssst... I love you!
(Flourless) Peanut Butter Blossoms
- 1 cup smooth peanut butter (I used Jif's Natural creamy peanut butter)
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 14 Hershey's milk chocolate kisses
- Extra sugar, for rolling (optional)
Preheat oven to 350 degrees F. Unwrap chocolate kisses, and set aside. Line a baking sheet with nonstick foil or parchment paper, and set aside as well.
In a medium bowl, combine peanut butter, brown sugar, egg, and vanilla. Stir until well-combined. If rolling balls in sugar, place some in a shallow dish. Wet hands until damp, then roll about 1 Tablespoon of dough into a ball. Roll in sugar (if using) and place balls onto prepared baking sheet at least an inch apart.
Bake 10-12 minutes until set and lightly browned (although dough will still be soft). After removing from oven, press a chocolate kiss into the center of each cookie. Let cool on baking sheet for 5-10 minutes, before transferring to wire rack to cool completely.
Makes 14 cookies. Recipe slightly adapted from nutritiouseats.com
