Sunbutter Blossom Cookies


1 c SunButter spread, crunchy or smooth
1 c butter, softened
1 c sugar
1 c brown sugar, packed
2 eggs
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 1/2 c flour
1/2 c sugar (to roll cookie dough in)
1 bag of Hershey Kisses


Cream together the SunButter and the butter until smooth. (Unless you’re using the crunchy kind that is, but you know what I mean)

Add the sugars and mix well until it’s all creamed together.

Add the eggs and vanilla. Then mix in the dry ingredients.

And here’s the dough. (By the way if you forget the eggs, like I did with the first batch, you can eat as much raw dough as you’d like. In fact, I rolled the eggless dough into balls and then dipped them into chocolate. Yummy).

Refrigerate your dough for about 1/2 hour. This will make it easier to roll into balls.

Turn on oven and set to 375 degrees. After refrigeration, roll into small balls and roll balls in remaining 1/2 cup sugar. (which hopefully you put into a small bowl)

Place evenly on cookie sheet and bake in 375 degree oven for 8 minutes.

Meanwhile, unwrap your chocolates. This is a great job for the kids!

When the cookies come out of the oven, immediately start pressing the chocolate Kisses in the middle of the cookie.

I love how those little cracks appear on the sides when you press in the chocolate. Work quickly and remove cookies to a wire rack to cool. This recipe made a lot, as you can see, but I can’t remember how many because they got eaten up rather quickly (and I sent them to school as well). But my son was so happy to finally be able to try one of these. It’s so wonderful watching your children be able to enjoy the same foods you grew up with. Thank you SunButter!

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