Can you believe it is almost Valentine’s Day? Alright, so it is a completely commercialized holiday and my husband and I really never have celebrated it, but I do love baking pink things and hitting the after holiday sales. We may not celebrate on the 14th, but I go to Target on the 15th and get the chocolates and sparkling cider and other goodies for 70% off and we have a movie night. Valentine’s Day, the cheap married with children edition. It may not be glitz and glamour, but I never really was all that into it anyway. As it stands, I grabbed these Cherry Cordial Hershey’s Kisses the day after Christmas when I saw they were on sale. I just had to wait until my Whole30 was complete to make them!
These are a different take on the Peanut Butter Blossoms I usually make for Christmas. Somehow I didn’t make them last year, but they are an annual favorite of mine. I remember being small and helping my mom make them by rolling the balls, rolling them in the sugar, and squishing the Hershey’s Kiss in the center. I am way too paranoid to let Jacob near a hot cookie sheet just yet, and Keith was watching a movie so I was able to pump these out quickly and alone. As much as I love getting help in the kitchen from my boys it is also nice to have room to move around without bumping into a timy person once in awhile.
I like these Cherry Cordial Blossoms even more than the original Peanut Butter Blossoms. The Cherry Cordial Hershey Kisses make the cookies a little less heavy, and add a little extra moisture. I didn’t mind eating the leftover kisses at all, and my husband was all too happy to help. The boys hovered around the kitchen as I was transferring the cookies to the wire racks, hoping for a broken cookie to snack on while we waited for the others to cool!
- 1 bag Cherry Cordial Hershey's Kisses
- 1 stick room temperature butter
- 1 cup peanut butter
- 1½ cup sugar
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 tablespoon red food coloring
- 3 tablespoons unsweetened cocoa
- 1½ cups flour
- 1 teaspoon baking soda
- ⅓ cup white sugar for rolling
- Preheat oven to 375F.
- Cream together peanut butter, butter and sugar. Add in the egg, milk, vanilla, and food coloring and beat on medium for a bout 2 minutes while combing the dry ingredients.
- In a medium bowl, sift the flour, cocoa and baking soda together. Slowly pour into the wet mixture, continuing to mix until fully combined.
- Roll the dough into one inch balls, then roll the balls in sugar. Make sure all sides are fully coated with the rolling sugar.
- Place the balls 2 inches apart on a lined or greased cookie sheet. Bake for 8 to 10 minutes.
- Pull the cookie sheets from the oven and lightly smoosh a Hershey's Kiss in the center of each ball. Let cool for 3-5 minutes then transfer to a wire rack to finish cooling.