In the almost two years since I published this recipe, I have become a full-time empty nester. However, in the interesting ways of the world, I now live only about four hours from my oldest. While it’s not next door, I’m sure there will be more opportunities to get together, as our distance isn’t as far. Then there will be an opportunity to deliver baked goods without a few days of shipping in between.
To learn more about this recipe, originally published in June 2019, keep reading.
Much like Tuesday’s recipe, this was created as a sweet treat that would ship nicely. I am fully in the throes of empty nester-hood, as my younger is in college and my older graduated from college a year ago. As such, he’s working in his field about 2,000 miles from home. Even though he’s an adult, I like to mail homemade care packages once in a while.
I’ve been thinking about these empty nester things a bit more lately. My son is an independent adult. He rents a home with two friends, has a full-time job, bills, and all the excitement that comes with adulthood. He also is a solid cook, who enjoys trying new recipes. He’s not much into baking, which is why I still send treats.
Of course, I know at some point, he will either take up baking or he will have someone in his life who wants to bake for him. At that point, I won’t mail care packages of treats, as there will be someone else in that role. And I won’t be sad about it.
I hear from so many people how they lament these changes, but it’s not how I view it. Sure, I have loved baking for him (and my other children), but it’s the normal progression. It’s not that I’m being replaced; it’s just the movement of time.
Does that mean that I don’t miss him? Of course not. It just means that I accept these changes. My general thought on parenting has always been that I need to raise my children so that they can be independent adults. Along with that comes many things, including significant others making the cookies instead of me.
So, as I made this batch of cookies and got them ready to ship halfway across the country, I thought about my son and all he’s accomplished thus far. See, this particular batch was sent as a congratulations. Separated by many miles, with or without cookies, I know that I’ve done my job (with all of the imperfections), and now he’s doing his.
Mini Peanut Butter Blossoms
- 3/4 cup peanut butter
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1-1/4 cup flour
- 48 Hershey kisses
Preheat oven to 350.
Cream peanut butter, butter, and sugars with paddle attachment on speed 2 of stand mixer for 2 minutes.
Add egg, and beat until combined.
Mix in vanilla.
Add baking soda, salt, and flour, and stir until combined.
Scoop heaping teaspoons of batter and place in cups; press gently to flatten. (Mini muffin cup should be about 1/2 full.)
Bake for 10-12 minutes.
Remove from oven and place pan on cooling rack for 5 minutes.
During this time unwrap Kisses.
After 5 minutes, firmly press 1 kiss into the center of each cookie.
Allow to cool for another 5 minutes
Using a butter knife, gently remove cookies from baking pan and transfer to cooling rack.
Don’t worry if the centers sink in the first 5 minutes of cooling- they create perfect placement for the chocolate!