This family favorite pairs up the winning combination of Chocolate Candy and Mix | spread | paste}. Creamy peanut butter is the base for making this classic Christmas cake recipe, but the cookie dough here consists of crunchy. You’ll get the best chewable results simply by using a typical type of beautiful peanut butter, not the kind labeled ‘natural’. There are a few flavors in this, but you’ll be able to use flavorings instead, or split the highlighter and use both.
Press Hershey’s Chocolate Kiss (or a small paste cup if you want to travel boldly on peanut butter) into the middle of each cookie once baked to mix in the chocolate and peanut flavor. Want to show off your peanut butter cookies for a deeper, drumming chocolate experience? These Blossom Chocolate Paste Cookies are created using delicious ganache instead of the standard candy.
Switch from cookware to the cooling rack, then stand back and watch as each serving of your family’s new favorite cookies disappears faster than any chocolate chip cookie or cookie you’ve ever made.
Makes 24 to 30 cookies
- 1¾ cup all-purpose flour
- 1 teaspoon sodium hydrogen carbonate
- Half a teaspoon of salt
- 1 cup sugar
- ½ cup packed dark sugar
- Eight tablespoons (one piece) unsalted butter, pull out the small items
- cup fine or chunky paste (unnatural)
- 1 large egg
- 1 teaspoon pure vanilla or flavor
- 30 pieces of unwrapped chocolate
- special means
- Pair of large baking sheets lined with parchment paper
Place one rack in the top third of the kitchen appliance and a second rack in the lower third, and heat to 350 degrees Fahrenheit.
In a large bowl, sift with flour, baking soda, and salt.
Put ½ cup of sugar in a small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, mix remaining 1/4 cup sugar with brown sugar and butter, beating on medium speed, scraping bowl occasionally, until light and fluffy, 2 to 3 minutes. Add eggs and vanilla or flavoring and beat over medium heat until completely combined, 1 minute. With a mixer on low heat, add the flour mixture and stir until the mixture is homogeneous. Roll dough into walnut-sized balls, sugar backing, and arrange on baking sheets, about a pair of inches between cookies. Bake, changing cookies between upper and lower racks about halfway through baking, until browned, eight to ten minutes. Remove cookies from kitchen appliances and press a kiss in the middle of each. Cool cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat the process with the remaining dough balls on the cooled baking sheet.
Do this in advance: Bake cookies ahead of time and have been stored, in airtight devices at area temperature, for up to three days.