Valentine's Bakes: Peanut Butter Blossom Cookies

This weekend I kicked off  my Valentine's bakes with these easy, Peanut Butter Blossom cookies. 

I made these last year after seeing a post on Instagram about these pink, and perfectly Valentines-ie Reese's Peanut Butter cup. 

In lieu of the traditional Hersey's Kiss, these peanut butter cups make for an even more of a treat!

When I was at the grocery store I noticed heart shaped and white Reese's so I grab a bag of each. 
I followed the New York Times recipe below but replaced the Hershey Kisses with Peanut Butter Cups! This year I also added heart sprinkles to the center. 

I love how these little cookies turned out even more than last years batch!

INGREDIENTS

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

4 ounces (1 stick) butter, at room temperature

½ cup smooth peanut butter (or other creamy nut butter)

½ cup granulated sugar, plus more for rolling

½ cup light brown sugar

1 large egg

1 tablespoon milk, half-and-half, oat milk or nut milk

1 teaspoon vanilla extract

1 package of the mini Peanut Butter Cups of your choice ( I used REESE'S Blossom-Top Miniature Peanut Butter Cups, REESE'S Milk Chocolate Peanut Butter Hearts, and REESE'S Miniatures White Creme Peanut Butter Cups)

Heart Sprinkles if you're extra like me

PREPARATION

Step 1

Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

Step 2

Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. ** I deviate here and use a mini cupcake pan**

Step 3

Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss **peanut butter cup**  into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.

I dropped a sprinkle on top  when the chocolate melted enough for it to stick. For me it doesn't seem to take the full 13 minutes to be done so  keep an eye of your cookies! 

And that's it! Quick, easy and delicious- which is great because they tend to get gobbled up fast!