Reese’s Cup Stuffed Peanut Butter Blossom Cookies
Ingredients:
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar (plus extra for rolling)
½ cup light brown sugar, packed
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
24 miniature Reese’s peanut butter cups, unwrapped
24 Hershey’s Kisses, unwrapped
Instructions:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together butter, peanut butter, and both sugars until light and fluffy (about 2-3 minutes).
Beat in egg, milk, and vanilla extract until well combined.
Gradually stir in flour mixture until just combined.
Roll dough into 1½-inch balls, then roll in additional granulated sugar.
Place a miniature Reese’s cup in the center of each dough ball and wrap the dough around it, making sure the Reese’s cup is completely covered.
Place cookies 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes until edges are lightly golden.
Remove from oven and immediately press a Hershey’s Kiss into the center of each cookie.
Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes:
Keep Reese’s cups refrigerated until ready to use for easier handling
Don’t overbake – cookies should be slightly soft when removed from oven
Allow cookies to cool completely before storing
Makes approximately 24 cookies
Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.