I have SO many favorite cookies around the holiday season, but these are a yearly staple in our house this time of year. They are SO easy to make and such a total crowd pleaser. It just doesn’t get better than a mouth full of peanut butter and chocolate- especially when they are warm out of the oven. I like to use the dark chocolate kisses, but really so many of the new and unique kiss flavors would be delicious. I might get inspired this year to try out a chocolate cookie base with mint kisses in the middle- YUM. Anyway, below is the recipe I like to use for these babies. Right from the back of a Hershey’s bag I saved years ago.
OH- and want to see something funny? Check out this Peanut Butter Blossom post from 2013– I have come quite a way in my food styling journey.!
Directions:
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.
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.
Ingredients:
1/2c. Shortening
3/4c. Peanut Butter
1/3c. Sugar
1/3c. Light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/2c. all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3c. additional sugar for rolling
