We make these peanut butter blossoms every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a four-hour open house with friends. We then prepare cookie trays to take to the housebound in our neighborhood and freeze the rest to enjoy all year long!
Ingredients
- 1 cup shortening
- 1 cup peanut butter
- 1 cup packed brown sugar
- 1.5 cups white sugar , divided
- 2 large eggs
- 0.25 cups milk
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 bags milk chocolate candy kisses , 9 ounce
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
-
3
Beat shortening, peanut butter, brown sugar, and 1 cup white sugar together in a large bowl with an electric mixer until smooth.
-
4
Beat in eggs one at a time, then stir in milk and vanilla.
-
5
Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended.
-
6
Shape spoonfuls of dough into balls and roll in remaining 1/2 cup white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
-
7
Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and immediately press a chocolate kiss into each cookie.
-
8
Allow to cool completely; the kiss will harden as it cools.
Nutrition Facts
Per serving
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