Peanut Blossom Cookies

By longhornfans

It's interesting how popular recipes travel. A variation of these cookies were originally a Pillsbury Bake-Off Winner in the 1960s, but I have seen the recipe 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?

Ingredients

• 8 oz. pkg. milk chocolate kisses
• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 1/3 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1-1/4 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• more granulated sugar

Details

Servings 48
Adapted from busycooks.about.com

Preparation

Step 1

1. Remove wrappers from chocolate.
2. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Cover tightly and chill for 4-8 hours in fridge.
4. Heat oven to 375 F.
5. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned.
6. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely.

NOTE: To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.