For some reason I get nostalgic about peanut butter blossoms, (and sugar cookie blossoms, too, for that matter). I think it must be from the fond memories I have from my childhood of my siblings and I pressing the kisses into the freshly baked cookies, and having to wait a whole 2 minutes before we were allowed to eat one, so that the chocolate could melt.
These cookies are quick, easy, and delicious. They can also be made ahead of time and frozen in their uncooked state. Super handy to have when you need something yummy on short notice.
Peanut Butter Blossoms
Adapted from Hershey's
Makes 3-4 dozen cookies
48 (or one per cookie) Hershey's chocolate kisses
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar (or honey sucanat)
1/2 cup packed light brown sugar (or honey sucanat)
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or 7.5 oz Soft White wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies in
Preheat oven to 375º.
In a large bowl cream butter and peanut butter until well blended. Add sugars and beat until mixture is fluffy. Add the egg, milk and vanilla extract. Beat until incorporated. In a small bowl, stir together the flour, baking soda, and salt. Gradually add to peanut butter mixture. Stir until combined.
Shape dough into balls, about 1 inch wide. Roll balls in granulated sugar, and place onto an ungreased cookie sheet. Unwrap chocolate kisses while cookies are baking.
Bake cookies until lightly browned, about 8-10 minutes. After removing from oven, immediately press a chocolate kiss into the center of each cookie. (The cookie should crack slightly around the edges). Remove cookies from pan and place on a wire rack to cool completely. Enjoy!