Peanut Butter Blossoms

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My friends and I were recently discussing (well, like 2 months ago anyway) why peanut butter blossoms were such a traditional Christmas cookie. One of our conclusions was that they are so fast to make. With the I can agree with that. They are a great cookie for kiddos to help with, which is great around the holidays as well.

Peanut Butter Blossoms

48 HERSHEY’S KISSES Brand Milk Chocolates (hugs, peppermint kisses, Reeses PB cups…be creative!)
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated 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. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Recipe Source: Hersheys

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