This is my penultimate
twookieparty post. Is that a sigh of relief I can hear from your waistband??? Mine is still being tested to the limits from all of the ahem quality control taste testing that I had to do. It was a real chore but I had to do it for you guys, didn't I?!
This recipe is a slight adaptation of one I found on
Tasty Kitchen, the
Pioneer Woman.
Dianne's Peanut Butter Sweet Kiss Cookies to me are the ultimate all American cookie, combining peanut butter and Hershey's Kisses in one sweet, delicious, moreish parcel. I made two minor adaptations to the recipe, the first was to swap out shortening for butter. The second was replacing Hershey's Kisses for Cadbury's Giant Buttons as I thought these would be more widely available in Ireland. If you would like to check out the original recipe simply check out the link above.
These caused a bit of a discussion in our house. You see, Mr Boo loves all things peanut buttery, so when he came in from work and declared that he was STARVIN' I offered one of these for him to taste and to take the edge off his hunger. A minute of very noisy chewing (he tends to do this when he is STARVIN' in an effort to get as much food as possible from his mouth to his stomach in as little time as possible) and a lot of very appreciative mmmm noises later and he declared them to be, "mmm they're mmlicious, aren't mmmthey", as he polished off the last of it. I don't think he will ever learn it is rude to speak with a mouth full of chewy cookie, not to mention a little disgusting for the person standing directly in front of him. Another one was snaffled from the plate and inhaled in one go before dinner.
Later that night I carefully arranged a selection of the cookies on a plate for him before heading to bed. The rest of the cookies were locked away in a large lunch box ready to be photographed the next morning. Before heading up the stairs I told him they were on the table if he fancied them so he was straight into the kitchen to investigate. The following is a rough recap of the conversation that almost led to our divorce carried out over the lid of a tupperware box:
Mr Boo: "Where's the peanut butter one?"
Me: "There." *points to peanut butter button cookie on plate*
Mr Boo: "No, where's the lovely one I had earlier?"
Me: "There it is, right there!" *points to the cookie a second time* "And that is a lemon sugar one, that is a strawberry shortcake one and that is a chocolate surprise one. I popped a peanut butter one in your lunch box for tomorrow if you want to eat that one now aswell." *picks up box to move remaining cookies to a safer place*
Mr Boo: "What's in the box?"
Me: "Just some more cookies."
Mr Boo: "What kind of cookies?"
Me: *ever so slightly annoyed now* "All of the ones that are already on your plate."
Mr Boo: *in an agitated tone* "But where are all of the peanut butter ones"
Me: "In the box."
Mr Boo: *voice raising more with each sentence now* "What are you doing with them?"
Me: "Just moving them over here."
Mr Boo: "What are you putting them over there for? WHERE'S THE PEANUT BUTTER ONES???"
Me: "In here"
Mr Boo: *at this stage screaming in manner of an addict* "WELL LET ME SEE THEM, WHERE AAAARRRRRREEE THEYYYYYYY?"
Me: *also screaming now in response to his ridiculous behaviour* "There they are, look! I only have enough left for photographs in the morning. Here, you can have 2 more but that is your lot."
Mr Boo: *mumbles* "OK, thanks."
He shuffled off then with his glass of milk and truckload of cookies and I had to promise to bake some more fresh the following evening. I removed the final batch of dough from the freezer on Sunday morning to bake for Saturday nights dinner guests and the face on him at the thought of having to share them with others. So you have been warned, bake these with caution as they are liable to bring out the cookie monster in some. Enjoy!
Peanut Butter Button Cookies
Yields approx 36
165g/6oz Creamy Peanut Butter
55g/2oz Butter
210g/7.5oz Firmly Packed Brown Sugar
3tbsp Milk
1tbsp Vanilla Extract
1 whole Egg
210g/7.5oz Plain Flour
¾ tsp Baking Soda
¾ tsp Salt
1 pack of Cadbury's Giant Buttons
1. Preheat the oven to 190C/375F/Gas Mark 5.
2. Combine peanut butter, butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended.
3. Add the egg and beat just until blended.
4. Combine flour, baking soda and salt in a separate bowl. Add to the creamed mixture at low speed with an electric mixer and mix just until blended.
5. Drop dough by rounded measuring tablespoonfuls of dough 2-inches apart onto the prepared baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
6. Bake one baking sheet at a time for 7-8 minutes, or until set and just beginning to brown (or divide dough into 3 and freeze 2 batches and bake 1). I found in my oven that these needed to bake for 11 minutes as the mixture is quite oily and they needed the extra minutes to crisp the shell so adjust the timings if necessary.
7. Cool 2 minutes on baking sheet.
8. After about a minute of cooling place the chocolate button in the middle of the cookie.
9. Remove cookies to cooling racks or wax paper to cool completely. When you put the chocolate button in the middle of the cookie it will warm up because of the cookie and will take a while before it sets again.
10. Wait a while before trying to stack them on top of each other in a container otherwise you will smush the button.
11. Apparently these will keep for 3 days in an airtight container, I wouldn't know about that.
Also, feel free to make these witout the chocolate button, as plain peanut butter cookies.
***Note: this dough might feel quite oily but the cookies are not at all, they have a delicious crisp shell and chewy inside. NOM!***
