Don’t get me wrong. I do like the famous Hershey’s Kisses Peanut Butter Blossom Cookies. Chocolate and peanut butter are always a winning combination. But, I got to thinking how much more I would like it if I had some smaller morsels of chocolate in every bite of my chocolate chip cookies. It’s just a personal preference.
My next quest was to find the perfect peanut butter cookie recipe. I believe I have done that. I found it in the 1998 Los Angeles County Fair cookbook. It’s the 1st Place Prize winner. I have made this recipe with both mini chocolate chips and traditional size chocolate chips. I love them both. Also, before flattening the cookies in the crisscross fashion, you roll the cookie dough in some granulated sugar. This gives the cookies a beautiful finish.
So, if you are craving peanut butter and chocolate and you don’t happen to have a bag of Hershey’s Kisses in your kitchen, try these. Everyone will want to kiss the cook!
- ½ cup butter
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 cup peanut butter
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1-1/2 cups all-purpose flour
- ½ teaspoon vanilla
- additional granulated sugar for rolling
- 1 cup mini or regular size chocolate chips
- Preheat oven to 375 degrees F. Lightly grease cookie sheets.
- In a large bowl, beat butter and sugars until light and creamy. Add egg, peanut butter, salt and baking soda.
- Add flour and vanilla just until combined. Add chocolate chips and mix until evenly distributed.
- In a small bowl, place about ½ cup granulated sugar. Roll cookie dough into balls (approximately 1 heaping teaspoon each). Then roll each cookie ball in granulated sugar, coating evenly.
- Place sugared balls on greased cookie sheets. With fork, press down each ball gently in an "x" pattern.
- Bake for 12 minutes, or until cookies are slightly browned around the edges. Remove from cookie sheets and cool on racks.