Red Velvet Peanut Butter Blossoms

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3 tbsp Cocoa, unsweetened
  • 1 tsp Gel food coloring, Red
  • 1 pinch Salt
  • 1/4 cup Sanding sugar, red
  • 1 1/3 cups Sugar
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

• Other

  • 1 bag Hershey's kisses

Found on iambaker.net

Description

Ingredients

• 1 bag Hershey's Kisses
• pinch salt
• 1 teaspoon baking soda
• 1 1/2 cups all purpose flour
• 3 tablespoons unsweetened cocoa
• 1 teaspoon red gel food coloring
• 2 teaspoons vanilla
• 2 tablespoons milk
• 1 egg
• 1 1/3 cups sugar
• 3/4 cup creamy peanut butter
• 1/2 cup (1 stick) butter, room temperature
• 1/4 cup red sanding sugar

Directions

• Heat oven to 375
• Beat butter, peanut butter, and sugar in stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium high and blend until light and fluffy.
• In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
• Remove mixer bowl from stand. Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in sanding sugar and place on prepared cookie sheet about 2 inches apart.
• Bake for 8 to 10 minutes.
• While baking unwrap Hershey\'s Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
• Allow cookies to cool to room temperature.