Chocolate Peanut Butter Blossom Cookies Recipe

Below is a peanut butter version of thumbprint cookies using a Hersey's chocolate Kiss pushed into the center instead of a nut or jam.  If you want to make it more like peanut butter and jelly, then just use a melon baller to depress a space into the hot cookie and fill the depression  with 1/2 teaspoon of your desired flavor of jam or preserves (not jelly as it may melt too much).

If you really love peanut butter, try Chocolate-Peanut Butter-Oatmeal cookie , Chewy Coconut-Peanut Butter bars, fudge variation, or the many easy Treats Kids Can Make From Favorite Cereals.

Chocolate Peanut Butter Blossoms

(Makes approximately 7 dozen)

Ingredients:
1 & 3/4 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter 
1 cup white granulated sugar, separated into 1/2 cups to use in different steps
1/2 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla

Steps:

1. Sift together flour, soda, and salt in a bowl and set aside.
2. Cream together butter/margarine and peanut butter in another large bowl.
3. Gradually add into creamed mixture 1/2 cup white sugar alternating with brown sugar, continuing to cream it all together.
4. Add egg and vanilla to creamed mixture.
5. Gradually add into  creamed mixture the sifted dry ingredients, mixing well to create a dough.
6. Using rounded teaspoon to scoop dough, form into balls.
7. Roll balls in remaining 1/2 cup white sugar.
8. Place balls onto ungreased baking sheet(s).
9. Bake at 375 degrees for 8 minutes.  
10. Then remove from oven to press chocolate kiss on each cookie.  Cookie will crack around edges (this is the blossoming part).
11. Return to oven for 2-3 minutes more to complete cooking and slightly melt kiss.
12. Allow to cool completely before serving or storing.