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.
~ 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
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.
Stay sweet~ Amanda