These are a traditional Christmas cookie — but my family and friends LOOOOOOVE them 🙂
They’re very easy to put together, and there’s just something incredibly satisfying about squishing that Hershey’s Kiss into the hot cookie fresh from the oven!
Hershey’s Peanut Butter Blossoms
48 Herhsey’s Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions
– Heat oven to 375°F.
– Heat oven to 375°F.
– Remove wrappers from chocolates.
– 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.
– Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
– 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.
*This recipe says it makes 4 dozen — but I got more like 3 dozen.
