What better combo in the world than peanut butter and chocolate?! I think it’s pretty much what my body is composed of at this point! I decided to mix a flourless peanut butter cookies with a chocolate kiss to turn them into peanut butter blossoms! They were so good, and we literally went through them by the 2nd day. Looks like we need batch number 2 🙂

Ingredients:

-1 cup peanut butter (the thicker the peanut butter, the better because it won’t spread)

-1 cup cane sugar

-1 egg

-1 tsp vanilla extract

-1/2 tsp baking soda

-1/4 tsp sea salt

Directions:

In a medium bowl, whisk egg. Add in the rest of the ingredients and make sure it’s well combined. Roll the dough into 12 balls and put them back in the bowl. Cover it with plastic wrap and refrigerate for a least 3 hours! It helps the cookies not spread when baking.

Preheat oven to 350 degrees. Bake for 9-10 min on a lined baking sheet (parchment paper or a silpat). The cookies won’t look totally done when you take them out, and that’s okay because they’ll keep cooking! Top each cookie with a hershey’s kiss (i used dark chocolate, because I’m a big dark chocolate fan). Let cool on baking sheet for at least 15 minutes, and then enjoy! Store at room temperature in a covered container for up to a week, but trust me, they will not last! Enjoy!