PEANUT BLOSSOM COOKIES RECIPE HERSHEY KISS RECIPES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
• Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Steps:

• In large mixing bowl, combine the 1/2 cup granulated sugar, brown sugar, peanut butter, butter and egg. Beat with an electric mixer on medium speed until well mixed.
• By hand, stir in flour, baking soda and baking powder until just combined and a dough forms.
• Scoop and shape dough into 1-inch balls. Roll each dough ball in additional granulated sugar to coat. Place on ungreased cookie sheets, about 2 inches apart.
• Bake at 375℉ for 8 to 10 minutes, or until edges are just starting to turn light golden brown.
• Remove pan from oven and immediately place a Hershey's Kiss in the center of each cookie, pressing down just slightly until crinkles/cracks just start to appear in the cookie's surface.
• Remove to a cooling rack to cool completely.
• I use a cookie scoop to scoop the dough, which makes it really easy to keep the cookies all about the same size.
• The dough will be a little crumbly. Squeeze the dough in the palm of your hand, if needed, to form it into balls.
• After placing Hershey's Kisses in the center of the cookies, don't touch the Kisses again until the cookies are completely cooled. The Kisses do melt (and glisten!) from the heat of the cookies, but keep their shape. If you touch the Kisses at this point, their shape will warp or smush.