Sometimes a classic is a classic for a reason. I mean there are some classics that we eat because they are a classic (hello, cranberries out of a can), but I think this cookie truly holds it own. I know that if it was a “new” cookie, I would love it just as much! I honestly do not know why we only make these around the holidays. I always grew up with it being a Christmas cookie….but it is just peanut butter and chocolate! I think it should be year round!
Speaking of classics, why are all of the “classics” made with a can of this or a box of that? Recently I was watching Julie & Julia and it came to the part where the editors told Julia Child that American woman want to be able to cook it fast and with a can of whatever. Why were so many recipes including 2 or 3 canned ingredients? Now, not gonna lie, I can not have Thanksgiving or Christmas without Green Bean Casserole and it must have a can of cream of mushroom soup.
That all being said, lets ooo and ahh at this can free, box free classic…
Now if you are looking to make an updated version of these classics, please check out this cool mint version over on Recipe Girl
Peanut Butter Blossoms
You will need:
48 Hershey’s Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
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. About 4 dozen cookies.