Peanut Butter Blossoms

MAKE THE DOUGH:

In a medium bowl, whisk together 1 ¾ cup All-Purpose Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt and set aside

Using a hand mixer mix together ½ cup Creamy Peanut Butter, ½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar until well blended. The add in 1 Large Egg, 2 tablespoon Milk, 1 teaspoon Vanilla Extract

Then gradually adding in the dry mixture until completely blended.

REFRIGERATE YOUR DOUGH:

Place the cookie dough in a well sealed food container and chill the cookie dough for a minimum of 1 hour.

While you wait unwrap the 11 oz Bag of Hershey Kisses.

MAKE THE COOKIE:

Preheat oven to 375°F.

After dough has chilled, line 2 baking sheets with foil sprayed with non stick cooking spray.

Wash your hands, use a spoon and shape the cookie dough into 1 inch balls, roll in ½ cup granulated sugar, and place about 1 ½ - 2 inches apart on lined baking sheets.

Bake for 10-12 minutes.

Remove from oven and place a Hershey Kiss on each cookie, pressing down gently to create the crackly cookie edges.

Return to the oven and bake for 2 minutes longer.

Cool cookies on baking sheet for 5-10 minutes before transferring to a cooking rack to cool completely.

Store cookies in an airtight container with a slice of bread for up to a week.

#bakedgoodness #bakingfromtheheart #bake some cozy treats