Peanut Butter Blossoms is a holiday classic. This recipe has been made for generations and generations. And I’m not one to break tradition. So I’m honoring the classic recipe below. What I love about this recipe is first and foremost the peanut butter cookie, secondly the melted chocolate kiss on top. And lastly, the left over Hershey kisses ! These are the first to go at every Christmas party!
One tip I will give is to flatten the cookie dough on the baking sheet and then press your thumb into it. All before baking. This is because the dough is more elastic before baking and is less likely to crack through the center and break the cookie.
Peanut Blossom Cookies
Ingredients
- 8 oz. pkg. milk chocolate kisses
- 1/2 cup shortening
- 3/4 cup peanut butter
- 1/3 cup sugar
- 1/3 cup light brown sugar
- 1 egg
- 2 Tbsp. milk
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cup sugar for topping
Instructions
- Preheat the oven to 375 degrees
- Pre-work: Remove wrappers from chocolate. Pour
- In a large mixing bowl, beat shortening and peanut butter until well blended.
- Add 1/3 cup sugar and brown sugar, beat until light and fluffy. Then add in egg, milk and vanilla.
- In a separate bowl, sift together the flour, baking soda and salt.
- Gradually add in the flour mixture into the peanut butter mixture until it forms a dough.
- Shape dough into 1-inch balls. Roll in rest of the granulated sugar; place on an ungreased cookie sheet and press down with your thumb.
- Bake for 8 to 10 minutes or until lightly browned.
- Take out of the oven and immediately press a chocolate kiss into the center of each cookie.
- Let cookies stand for 20 mins or until chocolate solidifies again.
