Peanut Butter Blossoms

This classic recipe is a family favorite! These soft, chewy peanut butter cookies surround a delightful chocolate center. They are the perfect opportunity to invite your children into the kitchen to help you unwrap the candies and then be an official taste-tester once the first batch comes out of the oven!

Peanut Butter Blossoms
Yield: 3-4 dozen

Ingredients
36-48 Hershey’s Kisses
1/2 cup (1 stick) butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg, room temperature
2 Tbsp milk (I use almond milk)
1 tsp vanilla
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/2 tsp salt

1/3 cup granulated sugar, for rolling

Directions
1. Preheat oven to 350°F.
2. Beat butter and peanut butter until well blended.
3. Add both sugars. Beat until fluffy.
4. Add egg, milk, and vanilla. Beat well.
5. Stir in flour, baking soda, and salt.
6. Shape dough into 1-inch balls using hands. Roll in granulated sugar. Place on ungreased cookie sheet.
7. Bake 8 minutes. Remove cookie sheet from oven. Immediately press Hershey’s Kiss into center of each cookie (edges will crack). Allow to set for 2-3 minutes before removing from cookie sheet to wire rack to cool completely.
8. Store in airtight container at room temperature.

Recipe adapted from Hershey's Kitchens.