Peanut Butter Blossoms
Making these just makes me smile! Its my most favorite of all and these can be frozen and they seem to never go stale and always stay soft. These are never crumbly and you will always have people asking you for these. Maybe double the recipe, I do.
Equipment
- 1 electric mixer
- 1 baking sheet
Ingredients
- 1 can 14oz / 396g condensed sweetened milk
- 1 tsp vanilla
- 1 cup / 258g smooth peanut butter
- 1/2 cup / 100g sugar for rolling the dough in
- 2 cups / 240g biscuit baking mix
- Hershey kisses
Instructions
- Preheat the oven at 350 F / 176 C
- In a bowl cream together sweetened condensed milk and smooth peanut butter. Next add biscuit mix and vanilla and mix well.
- Shape into 1" balls and roll in the sugar and place on the baking sheet lined with parchment paper.
- Bake for 6-8 minutes, just as the top of the cookies start to crack. Do not over bake.
- Immediately after removing from the oven place a chocolate kiss in the middle of the cookie. It will take awhile for the chocolate kiss to get solid again and they may be placed in the refrigerator to speed that up.
Video
Notes
Take them out of the oven just as the tops start to crack and put the kiss on them immediately so it melts in the cookie and sticks.
Put them in the fridge to make the kiss harden back up quicker.
Don’t roll them too big, just enough to put the kiss on.
You could also trade out the kisses for other seasonal kisses depending on the season. Get creative!