CINNAMON PEANUT BUTTER BLOSSOMS
CINNAMON PEANUT BUTTER BLOSSOMS utilizing HERSHEY’S KISSES Milk Chocolate flavored candies in red, green, & silver foils. RECIPE YIELDS about 3 dozen cookies if you make 1 ½-inch dough balls.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more for rolling
- 1/2 teaspoon salt
- 4 ounces (1 stick) unsalted butter at room temperature
- 1/2 cup smooth creamy peanut butter
- 1/2 cup granulated sugar plus more for rolling
- 1/2 cup light brown sugar
- 1 large egg
- 1 tablespoon milk any kind
- 1 teaspoon vanilla extract
- 3 dozen HERSHEY’S KISSES Milk Chocolate flavored candies foil removed
Instructions
- Using a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add the egg, milk and vanilla; beat until blended. Gradually add in the flour mixture with the mixer on low speed until everything is incorporated. If the dough is very soft, refrigerate for about 1 hour. If not, proceed with recipe.
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Roll the dough into 1 1/2-inch balls*.
- Pour about a ½ cup of granulated sugar and mix in 2 teaspoons of ground cinnamon**. Mix together. Roll the cookie dough balls in the cinnamon sugar mixture and place about two inches apart on your baking sheet.
- Bake for about 10 to 12 minutes*, or until lightly browned. Remove from oven and immediately press a HERSHEY’S KISSES Milk Chocolate flavored candies into center of each cookie, allowing it to crack slightly. Let cool completely and enjoy!
Notes
If you don’t want to use all the cookie dough at once. Store the remaining raw cookie dough in your refrigerator (in an airtight container) for up to 1 to 2 days.
*If making larger sized cookie dough balls, they will need to bake longer. But if making dough balls 1 1/2-inch in size, they only need about 11-12 minutes.
**If you need to mix together more cinnamon sugar, I add 2 teaspoons of ground cinnamon to every ½ cup of white granulated sugar.