Peanut Butter Blossoms - Week Twelve

Merry Christmas Eve!!

Ron and I are back east for the holidays and have been for a few days (hence the lack of blogging).  Naturally, I've been on my feet from 8 a.m. to 11 p.m. nearly every night.  The holidays are always full of so much excitement.  Family, friends, holiday cooking, holiday shopping, holiday traffic, holiday visiting, holiday wrapping, holiday decorating, and of course, holiday baking.  I literally have hundreds of cookie recipes saved that I would have loved to make during the "12 Weeks of Holiday Cookies" but I decided on good ol' peanut butter blossoms to finish off the project.  To recap:

• Week One:  Mexican Chocolate Wedding Cakes
• Week Two:  Peanut Butter
• Week Three:  French Vanilla Ghiradelli Luxe Pretzel
• Week Four:  Ricotta Cheese
• Week Five:  Take Five's
• Week Six:  Dark Chocolate Peanut Butter Sandwiches
• Week Seven:  Butter Pecan Sandies
• Week Eight:  Biscoff
• Week Nine:  Hot Cocoa
• Week Ten:  Brazil Nut Joys
• Week Eleven:  Cinnadoodles

Twelve weeks of holiday cookies has been fun and exciting.  I'm not quite sure which one was my favorite.  Probably the Take Five's.  Ron said the same.  Therefore, you should probably make them.  But honestly, who doesn't love cookies??  And, when you get to eat them twelve weeks in a row, all the better.  Peanut butter blossoms are so easy to make and so delicious to eat.  I'd say they were a perfectly delightful final cookie choice.  Oomph, now it's time to go detox for the next twelve weeks.  :)

Enjoy your time with your loved ones!  Happy Holidays!  Eat good food and share good company!

Peanut Butter Blossoms
from How Sweet Eats
Yield:  About 4 dozen
Ingredients

• 2 sticks butter, softened
• 1 1/2 cups creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 1/2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 Tbsp milk
• 1/2 cup sugar, for rolling
• Hershey Kisses, about 48, unwrapped

Instructions  

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