Hershey Kiss Blossom Food

PEANUT BUTTER BLOSSOMS

Steps:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl or the bowl of your stand mixer, cream together the sugar, brown sugar, and butter. Add the peanut butter and mix it into the sugars.
• Mix in the egg and vanilla extract then add the baking soda and baking powder. Once the wet ingredients are fully combined, add the all-purpose flour and mix until your dough forms.
• Place the additional sugar in a shallow bowl or dish. Portion dough and roll it into 1-inch balls then roll through the granulated sugar to coat completely. Place onto your prepared baking sheet(s) with 2 inches of spacing between the cookies.
• Bake at 375°F (190°C) for 8-10 minutes or until the bottoms of the cookies are just beginning to turn light golden brown.
• Remove from the oven and immediately top with unwrapped Hershey's Kisses milk chocolate candies. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire cooling rack to cool completely.

PEANUT BUTTER BLOSSOMS

Steps:

• Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
• Combine the flour, baking soda and salt in a medium bowl. Set aside.
• Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
• Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
• Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
• Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.