When Christmas time starts coming around I start dreaming of all the yummy treats that it brings with it. These are the kind of treats you only make once a year, which is probably a good thing for our jeans, but a bad thing for an indecisive person like me. I was encouraged by my coworkers to make some treats and even though time is tight right now, I live to please. So the hunt began, I needed something quick and easy to please a crowd, that’s when I saw these. Something about peanut butter blossoms just brings back great childhood memories, and I know some foodies scoff at simple cookies like these but just cuz it ain’t fancy don’t mean it ain’t good. So bask in their simplicity and amazingness. Enjoy!

Peanut Butter Blossoms  (Print Me)

Yield ~33 cookies

Ingredients:
33 Hershey’s Kisses
1/2 cup butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Granulated or sprinkling sugar, for rolling

Directions:
Preheat your oven to 375º. Remove wrappers from chocolate kisses.

In a medium bowl combine the flour, baking soda, and salt. Whisk to combine, and set aside.

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until fluffy. Add peanut butter until incorporated then on turn down to low and add the egg, milk, and vanilla until just combined. Slowly add in the flour, and mix until combined.

Shape dough into 1-inch balls (roughly 3/4 oz if weighing). Roll in sugar and place on ungreased cookie sheet. Bake 8-10 minutes, until lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Remove to a cooling rack to cool completely.

Store in an airtight container for up to 3 days.

Source: Tide and Thyme