Cookies & cream pb blossoms
I’m still baking Christmas cookies you guys and I don’t see myself slowing down anytime soon so here’s another recipe🎄 🫶🏾
Here’s the recipe :
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of unsalted butter, melted & cooled
1/2 cup of light brown sugar
1/4 cup granulated sugar
One egg, slightly beaten
1 teaspoon vanilla extract
Cookies and cream Hershey’s kisses
1/4 cup crushed Oreos (without the cream)
1. Mixed together, your sugars and egg. Add your melted butter and vanilla.(the butter should be cooled and not hot)
2. And a separate bowl mixed together your baking soda, all purpose, flour, and salt.
3. Once combined add in your Oreo crumbs and refrigerate for 30 minutes(or freeze for 15)
4. Scoop your cookies and one tablespoon size scoops and roll in some granulated sugar. Bake your cookies at 350° for 11 to 13 minutes.
5. While the cookies are still warm, a Hershey’s kiss into the top being careful not to burn yourself.
Once they’ve cooled enough to take a bite out of enjoy!

Okay, so you've just made a batch of these amazing Cookies & Cream Blossom Cookies, right? I'm telling you, they're not just a recipe; they're an experience! I remember the first time I decided to give these Hershey's Kiss cookies and cream a try, I was a bit skeptical if they could live up to the classic peanut butter blossom cookies I grew up with. But wow, was I wrong! The combination of the rich cookie with those crunchy Oreo bits and the creamy Hershey's Kisses on top? Absolute perfection. To make sure your cookies turn out just as heavenly as mine, here are a few extra tips I've picked up along the way. First, don't skip chilling the dough! It makes a huge difference in preventing your Cookies Cream PB Blossoms from spreading too much in the oven, giving them that perfect, slightly puffy shape. I usually go for the 30-minute fridge chill, but if I'm in a hurry, 15 minutes in the freezer works wonders. Also, when you're rolling them in granulated sugar, be generous! It adds a lovely sparkle and a slight crunch that contrasts beautifully with the soft cookie. And about those Hershey's Kisses – timing is key! Press them gently into the warm cookies right after they come out of the oven. If you wait too long, the cookies harden, and the kisses won't stick or melt just right. If you press too hard, they might crack. It's a delicate balance, but so worth it for that iconic blossom look! One of the best things about these Hershey's Kiss cookies is how versatile they are. While the cookies and cream flavor is phenomenal, you can totally get creative! I've seen people use different flavored Hershey's Kisses – think mint chocolate Kisses for a festive touch, or even caramel Kisses for an extra gooey center. You could also experiment with adding white chocolate chips into the dough for an extra layer of sweetness, or even a sprinkle of sea salt on top of the finished cookies to balance the sweetness. For a truly decadent twist on Hershey's cookies and cream recipes, some bakers even dip half of the cooled cookie in melted white chocolate! If you're a fan of the classic peanut butter blossom cookies, you'll appreciate how this version takes that beloved concept and elevates it with a modern, irresistible flavor. It's the same comforting texture and satisfying 'blossom' shape, but with a cookies and cream twist that feels fresh and exciting. They’re fantastic for holiday cookie exchanges, birthday parties, or just a cozy night in with a cup of tea. As for storage, these cookies stay fresh in an airtight container at room temperature for about 3-4 days. If you want them to last longer, you can freeze them for up to a month. Just make sure they're completely cooled before freezing, and thaw them at room temperature for the best texture. Trust me, having a stash of these Cookies & Cream Blossom Cookies ready to go is a lifesaver for unexpected cravings or last-minute guests. Enjoy baking, and prepare for endless compliments!
