One of my favorite cookies are peanut butter blossoms. These take me back to childhood, baking these with my aunt. In fact, I was a peanut butter and chocolate fanatic- every day was a peanut butter sandwich (no jelly) and dessert was a huge spoonful of peanut butter sprinkled with chocolate chips. Oh, and when Halloween cme around, it was not complete unless I got Reese’s Peanut Butter Cups!
Deliciously thick and chewy peanut butter cookies coated in granulated sugar, and have a Hershey Kiss pressed in the centres!
HERSHEY’S KISSES Milk Chocolate Candy
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar
1. Heat oven to 350°F. Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour,
baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool
2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire
rack. Cool completely. About 4 dozen cookies.Enjoy with milk, hot chocolate, tea or coffee. Store any uneaten cookies in an air-tight container. They’ll stay fresh for up to five days.