Monday, December 20, 2010

Peanut Butter Blossoms

Snickerdoodles are my favorite Christmas cookie, maybe my favorite cookie, period, however, these might be my second favorite.

1 bag Hershey's Kisses Chocolates
1 stick of unsalted butter, softened at room temperature
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsps milk
1 tsp vanilla extract
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar for rolling the cookies

Preheat oven to 375 degrees. Unwrap the Kisses. Line baking sheets with parchment paper.

Beat butter and peanut butter in large bowl until well blended. Add the granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt in a bowl; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately press a kiss into the center of each cookie, cookie will crack around the edges. Remove the cookies to a wire rack to cool completely.

Makes about 4 dozen cookies.

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