Peanut Butter Blossoms
These irresistible made from scratch Peanut Butter blossoms are a delicious combo of tender peanut butter cookies topped with a luscious chocolate kiss.
Servings 48 cookies
- 48 Hersey's kiss candies
- 1/2 cup butter-flavored shortening
- 3/4 cup creamy peanut butter
- 1/3 cup sugar
- 1/3 cup light brown sugar lightly packed
- 1 egg large
- 2 tablespoons whole milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- extra sugar for rolling cookies in
Remove wrappers from chocolate kisses; place in the freezer overnight. (I forgot to freeze them and they came out just fine!)
Heat oven to 375°F. Beat shortening and peanut butter in the 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 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into the center of each cookie; the cookie will crack around the edges. Remove cookies from sheet to wire rack. Cool completely.
Serving: 1/48 of the recipe | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 5.9g | Calcium: 14mg | Iron: 0.3mg