how to make blossom cake

I'm a big fan of peanut butter blossom cookies, but my daughter won't touch anything with peanut butter in it (even cookies). So I've taken my favorite recipe for chocolate chip cookies and made it into a blossom cookie instead. I used kisses, but I also made some up with Hershey Hearts, since they're currently in the store for Valentine's day.

ingredients

3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
Hershey Kisses or Hershey Hearts

methods

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In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set this aside.

Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and creamy. Then add in the brown sugar and granulated sugar and beat until fluffy. Add the egg and vanilla and beat until combined.

Switch to low speed and slowly add in the dry ingredients. Beat until just combined.

Cover the dough tightly and chill in the fridge for at least 1 hour and up to 2 days.

Once you're ready to bake, remove the dough from the fridge and preheat the oven to 350°F. Line a couple of baking trays with either parchment paper or silicone baking mats and set them aside.

Roll into balls, about 1.5 tbsp of dough per ball. Place them about an inch apart from each other on the baking tray.

Bake for 8-10 minutes, until the edges are barely beginning to turn golden. They will still look very soft out of the oven. Immediately press a Hershey kiss (or Hershey heart) gently into the center. After that, Let them cool on the tray for about 5 minites, then carefully transfer them to a wire rack to cool completely.

Once they have completely cooled and the chocolate has set, you can store the cookies covered in an airtight container for up to 1 week.