On the second day of #30DaysOfCookies, I went with an old favorite: peanut blossoms, aka peanut butter kiss cookies.
My mom used to make these when we were kids, and she’d mix up what kind of hershey’s kisses she’d use – sometimes they were the regular ones, or candy cane kisses, or white chocolate kisses (hugs). Trust me, anything that comes in Hershey’s kiss shape will work great. I even tried chocolate caramel kisses for the first time this year – best decision ever.
1 ¾ cup flour
1 tsp baking soda
½ cup sugar
½ cup brown sugar
½ cup butter (salted, room temperature)
½ cup peanut butter
2 Tbsp milk (or heavy cream)
1 tsp vanilla
1) Preheat oven to 350 degrees.
2) Mix butter, peanut butter, and sugars in a stand mixer until completely combined.
3) Add egg, milk, and vanilla
4) In a separate container, combine flour and baking soda, then add to the mixing bowl.
5) In a small bowl, pour out enough sugar to roll the cookies in (approx 1/2 cup).
6) Roll cookies into balls, smaller than golf balls but larger than a dime, and roll in sugar. You can fit 12-15 on a cookie sheet.
7) Cook for 10-12 minutes, then let cool for 2-3.
8) Once cookies have cooled slightly, place one kiss on each cookie, pushing it down a bit into the cookie so it sticks.
Note: If you want to save these for later, freeze them so the kisses regain structural integrity – otherwise, if you try to stack them, you will end up with gooey chocolate everywhere.