Peanut Butter Blossom Cookies Recipe

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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!

photo-1511730609347-730e2da3da59Deliciously 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 egg
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.

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