Cinnamon Peanut Butter Blossoms
Utilizing HERSHEY’S KISSES Milk Chocolates in red, green, & silver foils.RECIPE YIELDS about 3 dozen cookies if you make 1 ½-inch dough balls. 4 dozen is using 1-inch 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 Chocolates foil removed
- Melted Hershey’s Kitchens Premier white chips for drizzling, optional
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, 1/2cup 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, you can refrigerate for about 1 hour.
- 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 2 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 into center of each cookie, allowing it to crack slightly. Let cool completely. Drizzle lightly with melted white chocolate if desired 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 for up to 1 to 2 days.
*If you need to mix together more cinnamon sugar, I add 2 teaspoons of ground cinnamon to every ½ cup of white granulated sugar.