Peanut Butter Blossoms

Every year since I have been married I have made peanut butter blossoms for Christmas.  This year, with all the chaos that goes on around the holidays, I was actually going to opt out of making them.  My nephew  wanted to come over and help me bake this year, so I told him to pick out a recipe and we would make whatever he wanted to make.  Can you guess what he chose?  Yep!  Peanut butter blossoms!  It was destiny.

This is a super delicious cookie that you can make milk free if you exclude the Hershey’s Kiss and add some dairy free chocolate chips.   I did some like that for my son.  If you read the words “Charlie friendly”  that is code for milk free.  So, I made a batch of Charlie friendly peanut butter blossoms as well as the normal ones for everyone else to enjoy.  They are super easy to make.  I got the recipe from the Hershey’s website.

PeanutButterBlossomIngredientsSS

INGREDIENTS

~ 48 Hershey’s kisses

~  1/2 Cup shortening

~ 3/4 Cup creamy peanut butter

~ 1/3 Cup sugar

~ 1/3 Cup packed light brown sugar

~ 1 egg

~ 2 Tablespoons milk (use soymilk if you are going milk free)

~ 1 Teaspoon vanilla

~ 1 1/2 Cups flour

~ 1 Teaspoon baking soda

~ 1/2 Teaspoon salt

~ 1/3 Cup additional sugar for rolling

DIRECTIONS

Preheat your oven to 375 degrees.  Unwrap 48 Hershey’s kisses.

Beat shortening and peanut butter together in a large bowl until well combined.  Add both sugars and mix until fluffy.  Add eggs, milk and vanilla and beat until they are mixed well.  In a separate bowl, sift together flour, baking soda and salt.  Gradually beat the dry ingredients into the peanut butter mixture.

Shape the dough into 1 inch balls and roll in the remaining sugar.  Place on an ungreased baking sheet.

Bake 8-10 minutes, or until lightly browned.  Immediately press a chocolate into the center of the cookie.  The cookie will crack around the edges, so don’t panic. Let dry completely on a wire rack.

Yields about 48 cookies.

Enjoy!!

Stay sweet~  Amanda

 

 

 

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