Peanut Butter Blossoms Recipe
This peanut blossom cookie recipe is our family favorite tweaks to a classic recipe that combines a delightful peanut butter cookie with a pretty and delicious hershey kiss. These peanut butter blossoms cookies are a staple on our Christmas cookie platter. They are so easy to make and so yummy, they are always one of the first to get made in our house!
Servings 4 dozen
Ingredients
- 1/2 cup shortening or butter
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup brown sugar packed
- 1 large egg
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1.5 cups all pupose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar for rolling
- 60 unwrapped chocolate hershey kisses
Instructions
- Preheat the oven to 375 F. Cream together 1/2 cup shortening & 3/4 cup cpeanut butter in a bowl until well blended; add 1/3 cup granulated sugar and 1/3 cup brown sugar; beat until light and fluffy. Add 1 egg, 2 Tablespoons milk, and 1 teaspoon vanilla extract; beat well.
- Stir in1 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt; to peanut butter mixture.
- Shape dough into 1” balls,, these are smaller than traditional cookies for the best chocolate to peanut butter ratio! Now roll dough ball in sugar and place on an ungreased cookie sheet. HINT: I like to line mine with parchment paper to make clean-up a snap!
- Bake the cookies 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edges. With a spatula, remove each cookie from the cookie sheet to a wire cooling rack to cool completely.Store in airtight container.