It was time to dig this recipe out of the archives in time for the Christmas cookie exchanges, the holiday gatherings, and the potlucks a-plenty. If you're like me and you look forward to seeing these classic Peanut Butter Blossoms on cookies trays, this is the perfect recipe for you!
originally written December 2009
These have always been a favorite cookie of mine, but for some reason (probably the cost of those blasted delicious Hershey kisses) I've never made them myself. My mom asked if I could make a bunch of cookies for her to have around for the holidays and when she mentioned these little buggers I knew this was my chance. I think they turned out beautifully. Thanks to Michelle and her mom at Brown Eyed Baker for the recipe!
Peanut Butter Blossoms Recipe
Ingredients
48 Hershey’s kisses, unwrapped
1/2 cup shortening
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Sugar, for rolling
Directions
Preheat oven to 375. Remove wrappers from chocolates.
Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls (Michelle used a small cookie scoop from Pampered Chef and got exactly 48 cookies. I used a 1.5 Tbsp scoop and got just over 2 dozen.) Roll in sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
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