Cookies n' Cream Blossoms

Hershey's Cookies n' Cream Blossoms 

Theres something about blossom cookies. I don't know what it is, but I'm always compelled to make more. This time I ventured from the traditional peanut butter cookie base. These are a chocolate cookie topped with a cookies n' cream kiss. My new weakness.

I made these for Gina's friend who is currently in med school. I express shipped them, however they didn't survive the journey that well.

They're very sweet and chewy. The white chocolate in the kiss complements the chocolaty-ness of the cookie.

After I made this batch, I still had some left over cookies n' cream kisses as well as a whole bag of dark chocolate kisses. So obviously I had to make more cookies.

I made a batch of the normal peanut butter blossom cookies and topped them with assorted chocolate kisses. You can find the recipe for the peanut butter blossoms here. 

Ingredients:

1/2 C butter (softened)

1/2 C brown sugar

1/2 C white sugar 

1 tsp vanilla

1 egg

1/2 tsp baking powder

1/2 tsp salt 

1/2 C cocoa powder

1 1/2 C flour 

1 bag Hershey's cookies n' cream kisses 

Directions:

1. Preheat oven to 350. Unwrap the cookies and cream kisses and put them in the freezer

2. Cream together the butter and the sugars

3. Beat in the egg and then stir in the vanilla

4. Add in the baking powder, salt, cocoa powder, and flour. Once all added stir. Add in more flour if batter is to sticky to handle

5. Refrigerate dough for 30 minutes. 

6. Roll the dough out into 1inch balls. Roll the balls in a small bowl of granulated sugar then place 2 inches apart on a parchment lined baking sheet. 

7. Bake the cookies for 8 minutes. 

8. Once taken out of the oven, quickly push a cold kiss into the top of each cookie. Then don't disturb the cookies until the kisses are set. Other wise the kiss will turn into a puddle of chocolate. 

9. Refrigerate the cookies until the kisses are set. Then eat and enjoy!