Peanut Butter Blossoms
Peanut butter and chocolate is a match made in heaven! And these cookies bring them together perfectly. These might be your new favorite cookie...whip up a batch today!
Servings 3 dozen
Ingredients
- 1¾ cup flour
- 1 teaspoon baking soda
- ½ tsp salt
- ½ cup shortening
- ½ cup peanut butter, creamy
- ½ cup granulated sugar
- ½ cup brown sugar, firmly packed
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- ½ cup granulated sugar, for rolling cookies
- Hershey kisses, milk chocolate or dark chocolate
Instructions
- Preheat oven to 375°F.
- Open the Hershey Kisses and put kisses in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies).
- Mix flour, baking soda, and salt with a whisk and set aside.
- In a standing mixer, cream together shortening and peanut butter. Gradually add granulated sugar and brown sugar, creaming well.
- Add egg, milk, and vanilla; beat well.
- Add the dry ingredients to wet ingredients, mix well.
- Prepare baking sheets by using a silicone mat or parchment paper.
- Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
- Bake for 8 minutes. (Cookies will look a little under-baked).
- Immediately place a Hershey kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly.
- Allow cookies to rest on the baking sheet for 5 minutes before moving cookies to a cooling rack.
- Store cookies in an airtight container for up to 5 days.
Notes
Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container and eat within 6 months.