Sue Ellen's Peanut Butter Blossom Cookies

This recipe also appears this week on Dallas Decoder, representing Sue Ellen Ewing in the Dallas Decoder Holiday Bakeoff III: Sue Ellen vs. Judith.

Although Sue Ellen doesn't spend a lot time in the kitchen as an adult, she would sometimes make Peanut Butter Blossoms for John Ross around the holidays.

The classic Betty Crocker recipe is one that Sue Ellen perfected during her years on the Texas pageant circuit. Even if cooking wasn't her showcase "talent," the judges appreciated well-rounded contestants (figuratively that is, Sue Ellen never ate cookies back then, having to keep her figure pageant-ready). They sure impressed J.R. though--it's one of the reasons he started paying closer attention to this stunning brunette.

They are a much better choice for serving children than Judith's Mole Cookies, which are hot and spicy. And honestly, isn't mole something you eat with enchiladas?

The cookies also symbolically represent Sue Ellen's loving relationship with her son John Ross, as each cookie is finished with a Kiss.

Sue Ellen's Peanut Butter Blossom Cookies
Adapted from the classic Betty Crocker recipe

Makes about 3 dozen

1/2 cup unsalted butter, softened
1/2 cup sugar, plus more for coating the dough
1/2 cup light brown sugar
1/2 cup peanut butter (creamy or chunky, I used the latter)
1 large egg
1 1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
36 Hershey's Kisses, unwrapped

1. Preheat the oven to 375 F.

2. In the bowl of a stand mixer, beat the butter, 1/2 cup sugar, brown sugar, peanut butter and egg on medium speed until combined and smooth. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter-sugar mixture and beat on low speed until combined.

3. Place about 1/4 cup sugar on a small plate. Roll the dough into 1-inch balls and then roll the balls in the sugar to coat. Place sugar-coated dough balls 2 inches apart on a baking sheet lined with parchment or a silicone baking mat. Bake until the edges are light golden-brown, about 8 to 10 minutes.

4. Remove cookies from the oven and immediately place a Hershey's Kiss in the center of each cookie, pushing down a bit on the kiss until the cookie cracks around it. Allow to cool on the baking for 5 minutes, then transfer to a wire cooling rack to cool completely. Cookies will need to cool for several hours for the chocolate kisses to fully firm up again (be careful not to bump any of the chocolate tips with your arm while working with them).

Related: 

Judith's Mole Cookies