Reese's Peanut Butter Blossoms

Last Christmas I made a variety of different cookies and cakes, but this is the one that everyone wanted. I just realized that I did not ever get the recipe onto this blog, so I thought I'd do it now, since I seem keen to procrastinate. The peanut butter blossom recipe is taken from one posted on the New York Times website, but the original used Hershey's kisses. We much prefer the Reese's Minis.

Reese's Peanut Butter Blossoms

1 3/4 c flour

1 tsp b soda

1/2 tsp salt

1/2 c butter, at room temperature

1/2 c smooth natural peanut butter

1/2 c granulated (white) sugar, plus more for rolling

1/2 c brown sugar

1 egg

1 tbsp milk

1 tsp vanilla

1 large bag Reese's mini peanut butter cups, unwrapped

Sift together flour, baking soda, and salt, and set aside. In a large bowl, cream together butter, peanut butter, 1/2 cup granulated sugar, and brown sugar using an electric mixer. Add egg, milk, and vanilla and beat until well blended. Gradually add flour mixture, mixing thoroughly. Refrigerate for about 1 hour.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. 

Roll dough into 1-inch balls, then roll balls in granulated sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove cookie sheet from oven and lightly press a Reese's mini into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven and cool completely.