I spent Saturday making dozens of Christmas Cookies with my family. It’s amazing how quickly 6 batches of cookies can be churned out with five cooks in the kitchen!
1/2 cup butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar (plus extra for coating cookies)
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups all-purpose flour
1/3 cup Nutella
1 package of Milk Chocolate Hershey Kisses (unwrapped)
1. In a large mixing bowl beat butter, peanut butter and both sugars until light and fluffy. Note: due to the addition of the peanut butter to the butter/sugar mixture this will take longer than usual and mixture will be slightly heavier at its “fluffiest.”
2. Beat in egg and vanilla.
3. In a separate bowl combine dry ingredients (baking soda and flour).
4. Slowly add dry ingredients to wet ingredients mixing only to combine.
5. Add Nutella to mixture (mix by hand with either a spatula or butter knife). Cookie dough should have a marbled appearance.
6. Roll cookie dough into 3/4 inch balls.
My cooking team demonstrating dough rolling technique!
Justin has the cookie dough rolling down to a science!
7. Roll each ball in bowl of granulated sugar.
8. Place on ungreased cookie sheet. Separate cookies by one inch.
9. Bake at 350 degrees for 10 minutes.
10. Remove cookies from oven and immediately add 1 Hershey Kiss to the center of each cookie.
11. Return to oven for 1 minute (to allow Hershey Kiss to melt).
12. Allow cookies to cool 10 minutes before placing on cooling rack. Allow cookies to cool on cooling rack 2 hours before storing, or until Hershey Kiss has set.
A big thank you to the men in the family who rolled most of the cookie dough this weekend!
Merry Christmas!
Holidays & Merriment
H&M
