Sometimes you just need a midnight cookie. And sometimes, you don’t feel like making a massive batch of cookie dough — so, you know, 12 giant cookies will do just fine.

But isn't this recipe 100 years old? Well, essentially, but here's how this recipe is different than the rest:

1. We’re adding an extra yolk to this dough to give the cookie a richer and chewier texture. See, egg whites and egg yolks have very different properties. Egg whites are almost pure protein with little fat or flavor, while egg yolks are the opposite in that they contain all of the fat and cholesterol of the egg, as well as all of its vitamins and minerals. They also contain far more flavor than an egg white alone could ever provide.

   So this recipe calls for 1 egg plus 1egg yolk because we want some extra fat in our cookie dough (to make it tender) but not too much extra protein (or else our cookies will spread too much). A lot of peanut butter blossom cookies end up pretty dry and crumbly after the first day. (I’ve tried lots of peanut butter blossom recipes and most of them end up being a bit too dry; even if I par-bake them. So adding an extra yolk will help!)

2. We’re also adding vanilla to enhance the peanut butter flavor.

These peanut butter blossoms are soft and chewy (even on day 2!) and not overly sweet. It’s a great recipe for when you only want to make a small batch and don’t want lots of leftovers.

And the best part? You don’t need a mixer to whip up these cookies — just a bowl and spoon. And with ingredients you probably already have on hand, they come together in no time at all!

Here’s what you need:

• 4 tbsp granulated sugar (plus set aside a couple tablespoons to dip the cookies in before baking)

• 4 tbsp brown sugar

• 4 tbsp peanut butter

• 4 tbsp butter (salted), room temp

• 1 egg + 1 egg yolk

• 3/4 tbsp all-purpose flour

• 1/2 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 12 Hershey’s Kisses

Directions:

1. Preheat oven to 350° F.

2. In a large mixing bowl, cream together the sugars, butter, peanut butter, eggs, and vanilla. Mix until light and fluffy.

3. Add in the flour, baking soda, and baking powder. Mix well, but try not to over mix.

4. At this point you can set the cookie dough in the fridge or go ahead and spoon out the dough and then place in fridge. I like to toss in the fridge while I’m cleaning up the kitchen. Then I’ll take the cookie dough and roll between hands to soften the edges, then roll in granulated sugar. The dough is a lot easier to roll when it’s chilled!

5. Place on a lightly greased cookie sheet and bake at 350° for 8 - 9 minutes or until barely golden brown. Take cookies out when there is one minute left on the clock.

6. Press an unwrapped Hershey’s Kiss into the center of each cookie and toss back into the oven for remaining time. Make sure to watch this step the closest — we don’t want to burn the chocolate, just slightly warm and melt it.

7. Enjoy!

xx,

Riss

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