Earlier this week, the people at my office celebrated Peanut Butter-and-Jelly Sandwich Day. That’s right. You heard me.
While others were planning to bring in their favorite peanut butter spread and jelly combos, I decided to bring cookies. However, I was never really a fan of the traditional peanut butter cookie, which always seemed a bit oily to the touch.
So I searched the web for an alternative recipe. I knew a good place to start would be at the food blog Edible Snapshots. This girl, Row, loves to bake (and eat) and I remembered that she had a marathon cookie-testing session during the holidays late last year.
Sure enough, when going through her past posts, I found mentions of a Bouchon peanut butter sandwich and another cookie called the Peanut Butter Blossom. The Bouchon cookie sounded like a lot more work, so I decided to make the Peanut Butter Blossoms, which were basically a peanut butter-based cookie with a Hershey’s Kiss plopped right in the middle.
The recipe is from the archives of the New York Times, and I’ve provided the link here. It’s a really simple recipe that you can do in parts. For example, I mixed the batter early Sunday before I went to check out the new exhibit at the deYoung Museum. The recipe says refrigeration would make it easier to handle the dough, but really it was very pliable and I could have baked them right there but I had to head out the door.
When I returned home, I started slicing them up and baking. What’s nice about dividing the dough (I made five rolls like the recipe suggested) and then refrigerating them is that you can cook as many cookies as you want. Each roll would make about a dozen cookies.
The recipe calls for the cookie to be rolled in sugar before baking. Because I had a whole jar of vanilla sugar that I haven’t used for awhile, I decided to use that, which I think made the cookie less sweet than regular sugar.
I made the traditional Peanut Butter Blossoms with the Hershey Kiss, but to fit in with the theme of the day, I also made half of the batch substituting the chocolate with a scoop of jam. (I used a blackberry jam I had in the frig.)
I followed the same steps as I did for the chocolate, but instead of inserting the Kiss, I just created a hole and carefully spooned in a bit of the jam.
The cookies were a hit at work, and surprisingly more people liked my improvised jam version instead of the chocolate. (I think the whole Hershey Kiss might have been too much sugar for some.)
Like any cookie, I found that the cookies tasted way better hot out of the oven. Something about the warm chocolate Kiss that gets a bit melted and gooey, blending with the peanut butter flavor that works so well. And of course the jam is a winner when you don’t want a super sweet cookie.
Next time you’re craving a PB&J sandwich, go for this cookie instead.
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