Sunday, November 16, 2014

(Flourless) Peanut Butter Blossoms

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."


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 


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