Growing up, I celebrated both Christian and Jewish holidays. You may think it would be an difficult balance, but really you just get twice the food and twice the presents…so it works out just fine 🙂 This time of year, however, can be tricky since Easter brings so many baked goods and Passover won’t let you eat them! But never fear! This year I’ve come up with an Easter/Passover dessert that will not disappoint!
One of my favorite desserts growing up was my mom’s homemade peanut butter cookies with hershey kisses on top. I mean, who doesn’t love a good chocolate and peanut butter combo! So, when I recently found a recipe on Pinterest for “no flour peanut butter cookies” I had to give them a try! No flour is a must for passover, so I decided to go all the way and make the cookies kosher while giving them a little Easter Bunny flare.
The recipe, Mom-Mom Fritch’s Peanut Butter Cookies was originally posted on Epicurious back in 1999 and has been a phenomenon since. Over the years people have commented and tweaked the recipe to their liking. Everyone seems to have their own version, and this is mine below!
To make sure all your ingredients are kosher for passover, look for a P near the kosher symbol on your product packaging. And, instead of hershey kisses, grab some of their chocolate easter eggs!
1 cup peanut butter
3/4 cup organic cane sugar
1/4 cup brown sugar
1 egg ( or 1/3 cup egg mix)
1 teaspoon baking soda
1/2 teaspoon vanilla
Extra sugar for sprinkling and rolling on cookies.
Mix all the ingredients up in a bowl by hand or with a hand mixer. Mold them into quarter sized balls and roll them in the additional sugar. Place on a parchment-lined baking sheet and bake for 8 minutes. Remove the cookies from the oven and place your hershey chocolate eggs on top. You can either put them back in the oven for a minute to melt the chocolate more or just let them cool on the sheet. Eat and enjoy*.
*You have to eat at least 4 at a time.