It is a great day when a teacher decides the best way to learn is through a Federalism Fiesta. Here at Camas, one such amazing teacher exists, and her name is Mrs. Bridges. According to Bridges, an AP Government teacher, federalism can be easily explained through cookies. Delicious peanut butter cookies with a Hershey’s Kiss represent unitary governments. The classic chocolate chip cookie clearly models confederate governments with chocolate power spread everywhere, but she took everyone by surprise when she told us what a federalism cookie should look like.

Who on earth has heard of a peanut butter chocolate chip cookie with a Hershey kiss? Do you make a chocolate chip cookie, add peanut butter and a chocolate kiss? Do you make a peanut butter cookie and just add some extra chips to the dough? The whole class seemed to be at a loss as to the best way to tackle this culinary beast. But being the intelligent soul that I am, I decided this was a challenge worth accepting, and so with a flourish, I put my name next to the federalism cookies on the sign-up sheet.

Once home, my mind began to run circles around these crazy cookies, and I began to sweat. I did not want to be the person who brought in the nasty, inedible cookies that everyone slyly slid into the trash. Luckily I stumbled across the recipe given below. It not only saved my hide, but was a hit in the classroom and with my entire family. If followed exactly, this recipe can produce some mouthwatering delicacies that will be worth making again. Not only will these cookies taste amazing, but they will also secure all AP government students’ solid approval from Mrs. Bridges. Take on this challenge and you will not be disappointed!

INGREDIENTS

YIELD36-48 cookies

• 1cup sweet unsalted butter, at room temperature
• 1cup sweet creamy peanut butter (do not use reduced fat versions – I use Jiff or Peter Pan brands)
• 1cup granulated sugar
• 1cup brown sugar or 1 cup light muscovado sugar, packed
• 2large eggs
• 2cups all-purpose flour
• 1teaspoon baking soda
• 2cups semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Have ready at least 2 baking sheets lined with parchment paper.

   

3. Cream butter until smooth.
4. Add peanut butter and both sugars and beat until combined well.
5. Add egg and beat well.
6. Stir in flour and baking soda gradually until well combined.
7. Stir in chocolate chips by hand.
8. Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2″ gap between each cookie.
9. Bake for about 15 minutes or until cookies are just firm around the edges- don’t overbake- if you wait until they are brown on top, they will be too hard.
10. Immediately after removing the cookies from the oven, press a Hershey’s Kiss onto the top of each cookie. Then slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
11. Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
12. Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
13. These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).