Are you ready to bid February 2016 goodbye with all the focus on love and romance? I have mixed emotions. February is all about expressing the heart and March is my birthday month. Oh yes, my B-day is the first day of spring and I’m expecting some love on that day too. Hint to the hubs!!! I can’t thank you enough for the lovely comments on Friday’s post, Bridal Shower Bliss, featuring our niece’s shower for her soon to be nuptials. You will have a front row seat because I will be sharing all the wedding details with you but for now, here’s my favorite Peanut Butter Blossoms recipe to wrap up this leap year.

You know that magic combination of chocolate and peanut butter! A marriage of the ultimate ingredients! Soft, creamy, melt in your mouth goodness! Mmmmm! It’s just plain sin-sational. I call it the love cookie. Now on to March!

Yields 36 cookies
Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup butter softened (2 sticks)
2 eggs
2 cups creamy peanut butter
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla extract
3 cups All Purpose Flour
Hershey’s Kisses

Directions:
Preheat oven to 375 degrees. Mix all ingredients together in a large mixing bowl. Use medium size cookie scoop to form balls. Place on greased cookie sheet. Press dough slightly in the middle. Bake for 10 minutes or until edges are light brown. Remove from oven and press a Hershey’s Kisses in the center of each warm cookie. Let cookies rest for five minutes on the cookie sheet, then transfer to a cooling rack.