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Sunday, November 18, 2012

Peanut Butter Blossoms! (Too Yummy for Words)

Peanut butter blossoms are one of my favorite cookies, and one of the first cookies my mom taught me how to make.  You can easily make these using refrigerated peanut butter cookie dough, but I suggest making them from scratch.  The ingredients are less harmful, and they just taste better!

  • 48 chocolate kisses (I used caramel filled ones)
  • 1/2 cup shortening
  • 3/4 cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  •  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


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

2. 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. (I like to use salted butter and leave out adding the salt.  Less sodium, no change in flavor.)

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 

4. 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.

*******VERY IMPORTANT!!!!!******* When moving the cookies, be very gentle and no giggling.  The chocolate will look firm, but it is melted and will fall if giggled.  

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