AuthorWannaWanderCategory,

Peanut butter blossoms are always a great snack or dessert but mix up the Hershey's kisses and you have yourself an interesting twist on the original recipe that people won't see coming.

Yields1 Serving
Total Time35 mins

 1 ¾ cups flour
 1 tsp baking soda
 ½ tsp salt
 4 oz butter (I use Tillamook unsalted)
 ½ cup smooth peanut butter
 ½ cup granulated sugar, more for rolling
 ½ cup lightly packed brown sugar
 1 large egg
 1 tbsp milk
 1 tsp vanilla extract
 5 dozen mixed kinds of hershey kisses, foil removed (chocolate, white chocolate, and caramel filled pictured here)

1

Sift together flour, baking soda and salt. Set aside

2

Using an electric mixer, cream together butter, peanut butter and both sugars.

3

Add egg, milk, vanilla and beat until well blended

4

Gradually add flour mixture, mixing thoroughly. (For fluffier, easier to manage cookies, refrigerate for 1 hour.)

5

Preheat oven to 375 degrees.

6

Line cookie sheet with parchment paper or spray with nonstick cooking oil.

7

Roll dough into 1 inch balls and roll in a plate of sugar.

8

Place on cookie sheet 2 inches apart

9

Bake until very light brown and fluffy (approximately 6-8 minutes)

10

Remove pan from oven and lightly press a candy kill into the center of each cookie.

11

Return to oven until light golden brown (approximately 2-3 minutes)

12

Remove from oven and cool completely.

13

Recipe (with a few tweaks) compliments of: Cooking

Ingredients

 1 ¾ cups flour
 1 tsp baking soda
 ½ tsp salt
 4 oz butter (I use Tillamook unsalted)
 ½ cup smooth peanut butter
 ½ cup granulated sugar, more for rolling
 ½ cup lightly packed brown sugar
 1 large egg
 1 tbsp milk
 1 tsp vanilla extract
 5 dozen mixed kinds of hershey kisses, foil removed (chocolate, white chocolate, and caramel filled pictured here)

Directions

1

Sift together flour, baking soda and salt. Set aside

2

Using an electric mixer, cream together butter, peanut butter and both sugars.

3

Add egg, milk, vanilla and beat until well blended

4

Gradually add flour mixture, mixing thoroughly. (For fluffier, easier to manage cookies, refrigerate for 1 hour.)

5

Preheat oven to 375 degrees.

6

Line cookie sheet with parchment paper or spray with nonstick cooking oil.

7

Roll dough into 1 inch balls and roll in a plate of sugar.

8

Place on cookie sheet 2 inches apart

9

Bake until very light brown and fluffy (approximately 6-8 minutes)

10

Remove pan from oven and lightly press a candy kill into the center of each cookie.

11

Return to oven until light golden brown (approximately 2-3 minutes)

12

Remove from oven and cool completely.

13

Recipe (with a few tweaks) compliments of: Cooking

Peanut Butter Blossoms