Peanut Butter Blossoms

Angela (Grammy) Derby

By
@Angela_Derby

Peanut butter and chocolate...a match made in cookie heaven! Soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within. Rumor has it that this classic cookie started as a mistake by a lady in 1957. She ran out of chocolate chips and substituted with a Hershey Kiss on the top instead.


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Serves:

Yields: 3 dozen

Prep:

1 Hr

Cook:

1 Hr

Method:

Bake

Ingredients

1 3/4 c
flour
1/2 c
sugar
1/2 c
brown sugar, firmly packed
1 tsp
baking soda
1/2 tsp
salt
1/2 c
shortening
1/2 c
peanut butter
2 Tbsp
milk
1 tsp
vanilla extract
1
egg
sugar for rolling cookies in
48
unwrapped hershey's milk chocolate kisses

Directions Step-By-Step

1
Heat oven to 375°F.
2
In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
3
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
4
Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets onto racks to cool.
5
When the chocolate kiss hardens, you can store them in plastic containers and freeze, unless you eat them all first!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American