This peanut butter blossoms recipe was my mother's, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!
Ingredients
- 1.5 cups peanut butter
- 1 cup shortening
- 0.67 cups white sugar
- 0.67 cups brown sugar
- 0.25 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 0.25 cups white sugar , or as needed
- 2 bags milk chocolate candy kisses , 12 ounce
Instructions
-
1
Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
-
2
Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
-
3
Preheat the oven to 350 degrees F (175 degrees C).
-
4
Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 ½ inches apart on baking sheets.
-
5
Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.
Nutrition Facts
Per serving
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