Be sure to enter the Cuisipro and Vacu Vin Giveaway. A flour sifter would be a great kitchen gadget for this recipe!
I am sure you have seen this recipe, it has been in all my cooking magazines over the last 2 months. Today, we finally got around to making them and I have to say, they are definitely worth the effort.
We used Kirkland brand Organic Peanut Butter and Hershey’s Kisses Dark and the results are cookies that are crisp and light, not too sweet, with a good chocolate-to-peanut butter ratio. It is also an ideal recipe for kids to help with, as there are 60 chocolates to unwrap!
Hershey’s Kisses Peanut Butter Blossoms
recipe provided by Hershey’s Kisses
- 48-60 Hershey’s Kisses Dark Chocolates
- 1/2 cup butter, softened
- 3/4 cup smooth peanut butter
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
Preheat oven to 375F. Remove wrappers from chocolates.
Cream butter and peanut butter together in a large bowl. Add in granulated and brown sugar; beat until fluffy. Add in egg, milk and vanilla; beat well. Sift together flour, baking soda and salt. Add flour mixture to butter, mix well.
Using your cookie scoop, form dough into 1-inch balls. Roll in granulated sugar and place on an ungreased cookie sheet.
Bake 10-12 minutes until lightly browned. Remove pans from oven. Immediately press one chocolate into the center of each cookie. Remove cookies to wire rack to cool. Makes 4-5 dozen.