Curly Top Peanut Butter Blossoms
creamy peanut butter
light brown sugar
dozen Curly Tops
In a separate bowl, whisk together flour, baking soda, and salt.
Using a mixer on medium speed, cream together butter, peanut butter, and sugars until light and fluffy. Add egg, milk, and vanilla. Mix until well combined.
Reduce mixer speed to low. Gradually add flour mixture, mixing until Incorporated.
Chill the dough for 1 hour.
Preheat the oven to 375*F.
Roll or scoop dough out with a 1 inch scoop
Unwrap the Curly Top chocolates and set them aside.
Roll the cookies In muscavado sugar and place 2 Inches apart on the baking pan.
Bake for 6 to 8 minutes, until light brown.
Remove the sheet from the oven and press In the Curly Tops In the center. Return to the oven and bake for 3 more minutes.
Remove from oven and cool completely on the pan.
This recipe is adapted from the Gerraro Family on NYT Cooking. The minor changes are to the baking time, sugar, and chocolate toppings.
Egg Marks the Spot