Peanut Butter Blossoms (Day 12)
A chewy peanut butter cookie base is adorned with a sweet chocolate kiss! Delish!
Adapted from Hershey’s Peanut Butter Blossom Recipe.
- Prep Time: 20 Minutes
- Cook Time: About 9 Minutes
- Total Time: 0 hours
- Yield: About 48 Cookies 1x
Ingredients
48 Chocolate Kiss candies, unwrapped
1/2 cup vegetable shortening
3/4 cup crunchy peanut butter*
1/3 cup granulated sugar + 1/3 cup additional for rolling dough in
1/3 cup light brown sugar, packed
1 large egg, at room temperature
2 tbsp. milk (whole or 2%)
1 tsp. vanilla
1–1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (table, kosher or sea)
Instructions
Preheat oven to 375 degrees F. Line 1 to 2 baking sheets with parchment paper. Set aside.
In a large bowl, using a standing or hand-held mixer, cream together shortening and peanut butter until fluffy. Add 1/3 cup granulated sugar and brown sugar. Beat again until fluffy. Add egg, milk, and vanilla. Beat well. Whisk together flour, baking soda, and salt. Gradually add and beat into peanut butter mixture.
Using a tablespoon or small ice cream scoop, portion and roll dough into 1-inch balls. Roll dough in second 1/3 cup of sugar. Place dough on prepared cookie sheet about 1-1/2 inches apart. Bake for 8 to 10 minutes or until lightly browned. Remove sheets from oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edges. Let cookies cool completely on a wire rack.
Notes
*I prefer crunch peanut butter, but the original recipe calls for creamy peanut butter.
Find it online: https://gloveboxeats.com/?p=8118