Caramel Stuffed Peanut Butter Blossom Cookies

Why This Recipe Works:

• This recipe offers a delightful twist on the classic peanut butter blossom cookie by adding a gooey caramel center, elevating its flavor and texture.
• The combination of rich peanut butter cookies, sweet caramel filling, and chocolate kisses creates a perfect balance of sweetness and richness.
• With simple ingredients and easy-to-follow instructions, this recipe is sure to impress with its indulgent and irresistible taste.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar, plus extra for rolling
• 1/3 cup packed light brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 36 caramel candies, unwrapped
• 36 chocolate kisses, unwrapped

How to Make This Recipe:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and peanut butter together until creamy.
3. Add the granulated sugar and brown sugar, and beat until light and fluffy.
4. Beat in the egg, milk, and vanilla extract until well combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Take a tablespoon of dough and flatten it in your palm. Place a caramel candy in the center and wrap the dough around it, rolling it into a ball.
8. Roll the dough ball in granulated sugar and place it on the prepared baking sheet. Repeat with the remaining dough and caramel candies.
9. Bake in the preheated oven for 8-10 minutes, or until lightly golden.
10. Remove from the oven and immediately press a chocolate kiss into the center of each cookie.
11. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use store-bought caramel sauce instead of caramel candies? While you can try using caramel sauce, it may not hold its shape as well during baking. Caramel candies are recommended for the best results.
• Can I freeze the dough with the caramel inside? Yes, you can freeze the dough balls with the caramel inside. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. When ready to bake, let them thaw slightly before rolling in sugar and baking as directed.

Expert Tips:

• To prevent the caramel from oozing out during baking, make sure to completely seal the dough around it.
• If the caramel starts to leak out of the cookies while baking, gently press it back into place as soon as you remove the cookies from the oven.
• Store the cookies in an airtight container at room temperature to keep them fresh and maintain their texture.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.