Snickerdoodle Blossoms

This morning while I was eating my cereal and finally getting a chance to get caught up on this weeks posts, I spotted these marvelous cookies over at Keeper Worthy Recipes. I knew I must make these for my Hershey Kiss loving children immediately. While grocery shopping yesterday the end cap with the Kisses seemed to be calling my name. I'm so glad I gave in and bought them and was able to make these cookies ASAP! Denise posted a good one. These cookies are wonderful. I've always been rather partial to snickerdoodles and adding chocolate takes them over the top. It's a winning combination for sure. They're especially good while the Kisses are still melty. I set them on the counter and even an hour later the chocolate was still yummy and oozy. I was hoping to have a few to bring into work with me Monday to share with my fellow janitorial friends, but I made these cookies 2 hours ago and they're already half gone. Sorry Tina!

SNICKERDOODLE BLOSSOMS

1/2 cup white sugar
1/2 cup packed, brown sugar
1 cup butter, softened
1 egg
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 tsp baking soda
1/4 cup sugar
1 TBSP cinnamon
48 milk chocolate kisses, unwrapped

Heat oven to 375. Combine 1/2 cup white sugar, brown sugar and butter in large mixing bowl.
Beat at medium speed until creamy. Add egg, vanilla and salt; continue beating until well mixed. Reduce speed to low and add flour and baking soda. Beat until well mixed. Refrigerate for 30 minutes. Shape dough into 1 inch balls. Combine 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. Roll dough balls into cinnamon sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar mixture over them while they're still warm.