Yield: 4 dozen cookies
Peanut Butter Blossoms Recipe
These Peanut Butter Blossoms are a Christmas tradition! Sweet peanut butter cookies rolled in sparkling sugar, with a milk chocolate kiss in the center!
Ingredients
- ½ cup butter flavored shortening, or unsalted butter, softened
- ¾ cup Creamy Peanut Butter
- ¼ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- granulated sugar, for rolling
- 48 Milk Chocolate Kisses, unwrapped
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Instructions
- Heat oven to 375°F. Line a baking sheet with parchment paper (or leave the cooke sheet ungreased).
- In a medium sized bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, beat shortening and peanut butter together until well combined. Add 1/4 cup granulated sugar and brown sugar, beating until fluffy.
- Add egg, milk and vanilla; beating until well combined. Gradually add flour mixture and beat until a dough forms and everything is well combined.
- Using a small cookie scoop and your hands, shape dough into 1-inch balls. (If you do not have a small cookie scoop, this is a little more than 1 tablespon worth of dough for each ball.)
- Roll dough ball in granulated sugar and place on prepared cookie sheet.
- Bake 8 to 10 minutes or ever so lightly browned on the edges and then remove from oven. You do not want to over bake these cookeis, it will dry them out.
- Immediately press a chocolate kiss into center of each cookie. Allow cookeis to cool for 5 minutes and then transfer cookies to a cooling rack to cool completely.
- Store in an airtight container, at room temperauter for up to 7 days.
Nutrition
Serving: 1, Calories: 93kcal, Carbohydrates: 10g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 10mg, Sodium: 89mg, Sugar: 6g