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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Heat oven to 375°F.
2In 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.
3Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
4Bake 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.
5When 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