Peanut Butter Blossoms
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
12 mins
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Total Time
42 mins
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Servings
80
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Course
Baked Goods
Peanut Butter Blossoms
Description
Peanut Butter Blossoms combine common pantry ingredients including shortening, peanut butter, brown and granulated sugars, eggs, milk, vanilla, flour, baking soda, and salt to form a rich cookie dough. After shaping into balls and rolling in granulated sugar, the dough bakes into cookies with a soft yet slightly crisp texture around the edges.
Once out of the oven, pressing a milk chocolate candy kiss into each cookie while warm allows the candy to melt slightly and then firm up as it cools, creating a distinctive chocolate center. The balance between the sweet, nutty dough and the creamy chocolate provides a classic sweet treat.
The recipe yields a large batch, suitable for sharing at holiday parties or cookie swaps. Their storage in an airtight container at room temperature for up to three days helps maintain freshness. The use of shortening along with peanut butter contributes to a tender crumb in the finished cookies.
Ingredients
- 1 cup shortening
- 1 cup peanut butter
- 1 cup brown sugar packed
- 1 cup granulated sugar plus 1/2 cup for rolling
- 2 egg
- ¼ cup milk
- 2 teaspoons vanilla extract pure
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt fine sea salt
- 18 ounces milk chocolate candy kiss unwrapped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup granulated sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
- In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
- Shape tablespoonfuls of dough into balls, and roll in remaining granulated sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Bake in preheated oven for 10 to 12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Notes
- This recipe makes a large number of cookies, ideal for exchanges or holiday celebrations.
- Shortening is used instead of butter; substitutions have not been tested.
- Store the baked cookies in an airtight container at room temperature for up to three days to keep them fresh.
User Reviews
Overall Rating
4.5
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