Every family has a cookie recipe that is passed down from grandma to mom to daughter. In my family, its the Peanut Butter Blossoms recipe that, from my understanding, was on the outside of the hershey’s kisses bag way back when. I suspect my family isn’t the only family of bakers who loves this cookie and has fond memories of making it.
My mom used to allow us kids to peel off the wrappers from the hershey’s kisses while she made the batter. She’d then scoop the batter, she’d ask for kisses this way: ‘one of the cook, one of the helper, and one for the cookie’, we’d know that we all got one. As time has gone on, I’ve modified the technique a little bit to add finger licking after the sugar rolling was complete; if the baker is under the age of 20, then he or she gets two kisses for every one cookie; and always think lovely happy thoughts when making these for someone you love.
But there was one very specific step that my mom when passing down the recipe said never, never, ever forget.
She said, “Now, listen. At the 8 minute mark, you pull out the cookies, put on the kisses, and then put it back in the oven. When 2 minutes have passed, start looking at it. Depending on your oven, you may need just the 2 extra minutes, but you may need up to 5 minutes. Never forget this step. My mother swore by it.”
Now, I recognize these aren’t gluten free and I haven’t made them using an all purpose gluten free flour. I plan to soon and I’ll update this post when I do. That said, the Lagasse daughters have a wonderful peanut butter cookie in their new cookbook, titled Gluten-free Table, that may work for adding a Hershey’s kiss in the middle.