I signed up for The Great Food Blogger Cookie Swap this year and originally made these peanut butter blossoms to send out. Being my first time participating I wanted to do my best. The day I baked; the temperature was in the high 70’s. Extra cookies were made for family and friends. I spent hours working on them. This was a recipe that my sister always used and it is from the Nestle Toll House website. Always one of my favorites around the holidays.
Anyway, I let them cool completely. The next step was to package them up carefully and ship to 3 different destinations. But before this could happen; I noticed that they were melting and not just a little bit. I knew I had to come up with a different plan. So my husband took them all to work the next day and shared them with his co-workers. I will post about the cookies I did end up making on the 16th of this month like everyone else. Happy Holidays!
1 12-ounce bag Hersey milk chocolate kisses
¾ cup creamy peanut butter
¾ cup packed brown sugar
1 stick butter softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 - 2/3 cup all-purpose flour
1 teaspoon baking soda
1 to 2 tablespoons milk
1 cup granulated sugar (to roll cookies in)
Preheat oven to 375F, prepare large baking sheet using parchment paper or siltpat. Have foil removed from kisses to add to the middle of the cookies after removing from oven.
Blend peanut butter, brown sugar, butter and sugar in a large mixing bowl or stand mixer, about 2 minutes. Add in egg and vanilla extract and mix until combined. Add flour and baking soda and mix until just combined. If batter is too thick add in milk 1 tablespoon at a time( In case mixture is not too crumbly).
Shape into 1 inch balls. Pour sugar on a flat plate and gently roll shaped dough pieces and place on baking sheets. Using the back of a small spoon make a small round indent in the top of each cookies.