I’ve had the pleasure at dining at some of the top restaurants around the world but when it comes to dessert, I always gravitate toward simpler classics. There’s something about a simple cookie or piece of pie that warms the soul. For me, flourless chocolate cake, or other fussy desserts just don’t call my name.
Growing up, my local hometown grocery store made peanut butter blossoms, not the small bite sized ones like in this recipe, I’m talking full fledged BIG cookies. Long before I was actually interested in grocery shopping (hello adulthood) it was a treat my mom and I used to share as we walked the aisles. There’s something about this recipe and these smaller cookies, that somehow make it permissible to have a couple. HEY they’re SMALL!
I love this recipe because it’s simple, surprisingly quick and you likely have all the ingredients in your pantry already. Like, actually. No randos in this one!
What You’ll Need:
2 sticks butter, softened
1 1/2 cups creamy peanut butter
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons milk
1/2 cup sugar, for rolling
2 bags Hershey Kisses (or hugs!), you only need ~48, unwrapped
The How To:
Preheat oven to 375 degrees.
Mix butter and peanut butter together until smooth. Add sugars and mix for 2-3 minutes. Add the eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and place dough in the refrigerator for 30 minutes or up to 2 days.
Roll cookies into 1 inch balls and roll in sugar. Lay on baking sheet about 1 inch apart. Bake at 375 for 6 minutes. Remove from oven and push Hershey Kiss down into the middle of each cookie. Return to oven and bake for 1 1/2 more minutes.
Remove and let cool & enjoy!