Blossom Cookies, Three Ways
Servings: 25 Cookies (approximately)
Ingredients
- 1 Cup salted butter, softened
- 1 Cup granulated sugar
- 2 Large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon pure vanilla extract
- 2 Cups all purpose flour
- For Variations:
- 2 tablespoon all purpose flour (added to the sugar cookie bowl)
- 2 tablespoon Dutch processed cocoa (added to the chocolate cookie bowl)
- 2 tablespoon all natural peanut butter (added to the peanut butter sugar cookie bowl)
- 1 Tbsp all purpose flour (added to peanut butter sugar cookie bowl)
- Granulated sugar, for rolling
- hershey kisses: milk chocolate, candy cane, and mint chocolate flavors
Instructions
- With a mixer or by hand, cream the butter and sugar. Add both eggs, and continue to mix until incorporated. Add the baking soda, salt, vanilla, and 2 cups all purpose flour, mixing until dough forms.
- Divide the dough evenly into three bowls. To the first bowl, the sugar cookie bowl, add 2 tablespoons all purpose flour and mix well.
- To the second bowl, the chocolate cookie bowl, add the Dutch processed cocoa powder and mix until incorporated.
- To the third bowl, the peanut butter sugar cookie bowl, add the 2 tablespoons all natural peanut butter +1 tablespoon all-purpose flour and mix until incorporated.
- Going bowl by bowl, scoop cookie dough out in 2 tablespoons balls, roll in granulated sugar, and place on a cookie sheet. Bake at 375° for 8-10 minutes.
- While the cookies are baking, unwrap your Hershey kisses. As soon as the cookies come out of the oven, gently press a Hershey kiss of your desired flavor into the middle of each cookie. Allow to cool completely. You may remove cookies to a wire rack to cool instead of leaving them on the baking pan, but be cautious as the kisses melt a bit before hardening up again as the cookies cool. Store in an airtight container at room temperature for up to four days. Enjoy!