Peanut Butter Blossoms with Hershey's Kisses

Most of the time life is not about complicated things. My husband's birthday was a few days ago. And, it's the little and simple things that really make him happy (next to flying an airplane, of course). I thought I would surprise him with one of his all time favorite cookies, "Peanut Butter Blossoms". His grandmother (Mima) use to make this when he was a kid, so it's a classic for him and very nostalgic of his childhood. These cookies could not be any easier. There are many versions of this recipe, including one that calls for prepackaged peanut butter cookie mix, but it is really so much better to make your own from scratch. This was so simple that I did not even need to whip out the mixer. I just used a wooden spoon to mix everything. I got the kids involved by unwrapping the Hershey's Kisses (that was probably the most time consuming part) and they also placed them on top of each cookie....so much fun for them. Below is a recipe made with whole wheat flour that still captures this classic cookie's profile but very homemade and oh so good!!!

Peanut Butter Blossoms with Hershey's Kisses

Ingredients:

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup butter, softened

1/2 cup natural peanut butter

1 egg

1 teaspoon vanilla extract

2 tablespoons milk

1 3/4 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt (just a little to bring out the flavor)

1/4 cup sugar (to roll cookies in)

Approximately 48 milk chocolate Hershey’s kisses, unwrapped (I'm going to try dark chocolate next time)

Directions:

Preheat oven to 375°F. Combine sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla, milk and continue beating until well mixed. Add flour, baking powder, baking soda and salt. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks. ENJOY!

Makes about 3-1/2 dozen