Eggless Peanut Blossom Cookies/Peanut Butter Blossom Cookies

Hershey's kisses, this bite-sized pieces of chocolate are the most wanted ingredient for making this Peanut butter blossom cookies. Actually this cookies is a kind of holiday cookies which is quite a hit among kids. Hershey's kisses have a distinctive shape which looks like a flat bottomed tear drops, this chocolate are wrapped in aluminum foil with a narrow strip of paper protruding from the top. I have been looking for baking this cookies since ages as i couldnt spot out this famous Hershey's kisses here. Finally i decided to drop the idea of baking this cookies as i dont have any other option apart than planning a trip to USA to get these cuties. But fortunately my cousin sister who is living in Michigan travelled to Paris during christmas holidays asked me whether i need anything specific from US. Obviously i didnt hestiate a second to ask her few stuffs which is quite a hard task for me to get them here. She brought me this Hershey's kisses,the original bundt pan with few more baking stuffs.

Without any fail, i was looking for a moment to bake this famous Peanut butter blossom cookies at home. When Mayuri of Mayuri's Jikoni pinged me to give my secret ingredients for this month's Shhh Cooking Secretly, started by myself and now the event is taken by Mayuri Patel,she was kind enough to accept my request and asked me to bake anything with two of my secret ingredients aka Peanut butter and hershey's kisses, hence i finally baked the most awaited Peanut blossom cookies few days back at home. Kids enjoyed thoroughly munching this cuties, yes we just loved this easy breezy cookies which asks for less efforts.

1/2cup Sugar
1/2 cup Firmly packed brown sugar
1/2 cup Butter (softened)
1/2 cup Peanut butter
1tsp Vanilla extract
1/4tsp Salt
2cups All-purpose flour
1tsp Baking soda
1/4cup Milk
1/4cup Sugar (for rolling the cookies)
48 milk chocolate candy kisses, unwrapped

Preheat the oven to 350F, line a baking sheet over a baking tray and keep aside.

Beat the sugar, brown sugar, butter and peanut butter in bowl at medium speed until light and fluffy.

Add milk, vanilla and salt and beat until well mixed.

Add flour and baking soda, beat at low speed, until well mixed.

If dough is soft, keep in fridge 30 minutes.

Shape small balls out of the dough. Roll balls in the sugar.

Place them in lined baking sheet with enough space inbetween.

Bake 8-10 minutes or until very lightly golden brown.

Immediately press a chocolate kiss in center of each cookie.

Let them cool completely and store in air tightened box.