Peanut Blossoms Cookies
These traditional holiday peanut butter cookies are topped with a chocolate candy kiss. A variation of these cookies were originally a Pillsbury Bake-Off Winner in the 1960s, but they have been seen in cookbooks from Hershey's to Betty Crocker to church books. Did you know that Hershey's now sells unwrapped kisses packaged for baking, so you don't have to unwrap all the little chocolates?
4 dozen cookies (48 servings)
1/2 cup butter or margarine, room temperature
1/2 cup peanut butter
1/2 cup granulated (white) sugar
1/2 cup firmly packed light brown sugar
2 tablespoons milk
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 3/4 cups all-purpose flour
granulated (white) sugar
48 milk chocolate kisses, unwrapped
Preheat oven to 375°F (191°C). In a mixing bowl, cream butter, peanut butter and sugars together. Add milk, egg, and vanilla. Beat until blended. Add salt, baking soda and flour. Beat until blended. Shape dough into 1 inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.
Bake for 10 to 12 minutes until golden brown. Immediately place 1 milk chocolate kiss on top of each cookie, pressing down firmly so cookie cracks around edge. Remove cookies from baking sheet. Cool on wire cooling rack.
Preparation Time: 30 minutes
Bake Time: 10 minutes/batch
Amount Per Serving: Calories: 95; Total Fat: 4.9 g; Cholesterol: 5 mg; Sodium: 69 mg; Total Carbs: 11.6 g; Dietary Fiber: 0.3 g; Protein: 1.6 g