Peanut Butter Blossums

One more delicious new cookie recipe I found that was addicting! I probably ate these in 3's after every meal...breakfast included!!

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (1 stick) butter, at room temperature
• ½ cup smooth peanut butter (I used crunchy!!)
• ½ cup granulated sugar, more for rolling
• ½ cup light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• Nonstick spray or vegetable oil for cookie sheet, optional
• 5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed

Preparation

1. Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 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.
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. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
3. Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss 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 kept these in the fridge to keep the chocolate from melting in the humidity and they kept great!

Link:Peanut Butter Blossoms 

Pumpkin Cookies with Cream Cheese Frosting

I love pumpkin cookies, but haven't found a cookie recipe I love, until now! These are not a super sweet cookie and NEED a frosting with them. I'm not a big frosting person, but found a yummy cream cheese frosting to pair with this recipe and love it. Normally, I put chocolate chips with everything, but I think this needs the frosting to add the sweetness. I put the link to the website where I pulled the recipe from at the bottom. However, the recipe I posted has a few changes based on some of the reviews I read. Also, it called for a brown butter frosting if you like that instead of the cream cheese.

Pumpkin Cookies 

2/3 cup granulated sugar  
2/3 cup packed brown sugar   
3/4 cup butter, softened
1 teaspoon vanilla  
3/4 cup pumpkin   
2 eggs
2 1/4 flour  
1 teaspoon baking soda  
1 "heaping" teaspoon ground cinnamon
1/2 teaspoon salt 

1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.  

2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.  

3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

Link: Betty Crocker Pumpkin Cookies 

Cream Cheese Frosting

2 8-oz. packages cream cheese
1/2 cup butter, softened
3 1/2 cups sifted powdered sugar
2 teaspoon vanilla or almond extract

Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
**This made enough frosting for a double batch of cookies.

I pulled the cream cheese frosting recipe out of a Best Bites book, but the recipe on their website is different so I didn't post the link.

I stored these in the fridge and they have been delicious everyday!!