Day 8 -December 10th

Bake

Peanut Butter Blossoms

Preheat oven to 177 degrees celsius.

First, unwrap the foil from the Hershey Kisses chocolate in a 7.6 ounce (217 grams) bag of Hershey’s Kisses. Place the unwrapped Kisses in a medium sized bowl.

Next, add all to a large bowl, blend together and set aside:

3 ¼ cups flour

2 teaspoons baking soda

½ teaspoon salt

Add all to a large bowl and cream together:

1 cup softened butter

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

Add and mix into butter/sugar mixture:

2 eggs, beaten

¼ cup milk

1 tablespoon vanilla extract

Now, add dry ingredients to the butter/sugar mixture and blend together thoroughly. If the dough is too sticky, add 2-4 tablespoons of flour. If the dough is too dry, add 1-2 tablespoons of milk.

Use a medium size cookie scoop to scoop cookie dough or use your hands to roll spoonfuls of cookie dough into walnut size balls. Roll balls in granulated sugar and place on a parchment lined cookie sheet 2-3 inches apart. Bake for 10-12 minutes or until lightly golden brown.

Press a Hershey Kiss lightly but firmly into each cookie immediately upon removal of cookies from the oven.

Cool on wire racks and ENJOY!