Peanut Butter Blossoms

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(Don’t worry, Maggie, there’s a non-chocolate-kiss layer underneath)

I made these for a girls’ night tonight at a friend’s house.

I hope they wear stretchy pants!
(The girls, that is. Not the cookies. Or the house.)

These are drool-worthy. I only had enough kisses for less than half of them (stolen out of the Valentine’s candy stash), but still. Mike and I had to restrain ourselves from eating a lot more than we did.

Peanut Butter Blossoms from How Sweet It Is

makes approximately 48 cookies

2 sticks butter, softened
1 1/2 cups creamy peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons milk
1/2 cup sugar, for rolling
2 bags Hershey Kisses (you only need ~48), unwrapped

Preheat oven to 375 degrees.
Cream butter and peanut butter together until smooth. Add sugars and cream for 2-3 minutes. Add eggs, one at a time, beating until combined. Stir in vanilla. Add flour, baking soda and salt, just mixing until combined, then add in milk. Cover and refrigerate dough for 30 minutes or up to 2 days.
Roll cookies into 1 inch balls and roll in sugar. Lay on baking sheet about 1 inch apart. Bake at 375 for 5 minutes. Remove from oven and push Kiss down into the middle of each cookie. Return to oven and bake for 2 1/2 more minutes. Remove and let cool completely.

Robyn’s notes:
-I didn’t have enough kisses, and didn’t want to go to the store, so I did the fork-hash-mark thing on the non-kissed cookies.
-My oven must be WAY slower than hers, because they needed about 10 mins total instead of 7.5. I did about 7, then kiss, then 3 more. They still seem a little underdone to me, but good.

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