Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 24 cookies

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/3 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg
• 3/4 cup Original Peanut Butter Meltaway® Spread
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 24 Milk Chocolate Blossoms
• Additional granulated sugar, for rolling
• All-purpose flour, for adjusting dough texture as needed

Directions:

1. Preheat the oven to 375° F. Line two baking sheets with parchment paper.
2. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4-5 minutes. Add egg, Original Peanut Butter Meltaway® Spread, milk, and vanilla extract and mix again, about 1 minute.
3. In a small bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Add more flour a tablespoon at a time if the dough feels too sticky or soft.
4. Use a cookie scoop to form 1 inch dough balls and roll in granulated sugar to coat. Place dough balls 2 inches apart on a lined baking sheet.
5. Bake for 8-10 minutes or until edges are lightly golden.
6. Allow to rest on the baking sheet for at least 5 minutes before pressing one Milk Chocolate Blossom into the center of each cookie. Move to wire rack to finish cooling.