Quick Peanut Butter Blossoms

What a festive go-to cookie recipe that is perfect for cookie swaps, parties or to wrap in a cookie box as a gift. They look so pretty and you can really make these with any color sugar for any event. Who doesn't love peanut butter AND chocolate? And the kitchen smells good while you are making them!

Mix up your ingredients, wet ones first with the mixer. Add in the dry ingredients and finish stirring the bowl to fully mix everything together.

For Christmas, I chose to use red, green and granulated sugar. You can really do these without the extra sugar, but it gives them an extra crunch and pretty sparkle.

Roll out your balls, trying to keep them all the same size. A small cookie scoop is a perfect tool for this.

Add your kisses to the tops as soon as you pull them out of the oven so they can cool inside the cookie. I also like to keep my kisses in the refrigerator while the cookies are baking so they don't get too soft once I put them on the hot cookie. One year, the chocolate bottoms melted too much and they looked a little flat.

Look at how beautiful they turned out!! Please leave a comment if you make some OR if you have a favorite recipe you like to use for your blossoms. I am always open to making changes!

Ingredients:

• 1/2 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/2 cup creamy peanut butter

• 1/2 cup butter, softened

• 1 egg

• 1 1/2 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• Additional granulated sugar in festive colors

• 1/2 bag of Hershey's® Kisses® Brand milk chocolates, unwrapped
  

Directions:

1. Heat oven to 375 degrees and prepare your cookies sheets by lining with parchment paper or a silicone mat.

2. In large bowl, beat granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended.

3. Stir in flour, baking soda and baking powder until dough forms.

4. Shape dough into 1-inch balls, I use a cookie scoop to make sure each cookie is the same size.

5. Roll the cookie ball in additional granulated sugar, alternating between colors if using multiple.

6. Place cookies on cookie sheets about 2 inches apart

7. Bake 8 to 10 minutes or until edges are light golden brown.

8. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

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