White Chocolate Reese's Peanut Blossoms

Merry (Belated) Christmas! I hope it was a great one for everyone.

I got a bag of these amazing creations - White Chocolate Peanut Butter Cups. Who could think up a more sinful combination? They are amazing on their own but even more amazing when made into the centre of a chewy, peanut butter cookie. There is so much chocolate lying around here, it's just calling to be used up and given away before I get too tempted to eat it all, hehe.

Any Hershey's Chocolate Kiss flavor or mini peanut butter cup will work. I also love these with the mini caramel cups. The caramel gets all melty from the heat of the cookie and even after they are fully cooled, the caramel centres still ooze out.

In the middle of your busy post-holiday rush and Boxing Day shopping, whip up a batch of these. Psst... If you don't have Hershey's Kisses on hand, get some now at the amazing after-Christmas Sales.

Peanut Blossom Cookies
Makes 48 | Cook's Country

2 3/4 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (2 sticks), softened
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 cup peanut butter [I prefer crunchy]
2 large eggs , at room temperature
2 teaspoons vanilla extract
48 Reese's White Mini Peanut Butter Cups, unwrapped

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two mini muffin pans (48 cups) with mini liners. [I used the liners that came on the mini Reese's cups after I unwrapped them].

2. Whisk 1 3/4 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.

3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.

4. Roll 1-inch balls of dough and place cash ball in a mini muffin tin. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one kiss/pb cup in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely. (Cookies will be cool enough to eat after about 30 minutes, but the chocolate centres will take 2 hours to set completely.)