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Peanut Butter Blossoms
These Peanut Butter Blossoms are classic cookies anyone will recognize during the holidays. Chocolate and peanut butter, you can't go wrong.
Servings 60 cookies
Calories 141kcal
Ingredients
- 60 Hershey's Kisses Milk Chocolates
- 1 cup shortening
- 1 1/2 cups creamy peanut butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons fine sea salt if using table salt, only use 1/2 teaspoon
- 1/2 cup granulated sugar, for rolling (additional)
Instructions
- Heat oven to 375°F. Remove wrappers from chocolates.
- In a large bowl, beat shortening and peanut butter until blended. Then, add in granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well again. In another bowl, stir together flour, baking soda and salt; gradually mix this into the peanut butter mixture from before.
- Step 1: Scoop the dough into small balls. I use a cookie dough scooper to ensure that each ball is equal in size; I used a small scooper, which is 8'' long and holds 2 tsp.Step 2: Roll the balls in granulated sugar, then place them on an ungreased cookie sheet.
- Bake for 8-9 minutes. Immediately remove from the oven and press a Hershey Kiss chocolate upside down (pointy side down) into the center of each cookie; the cookie will crack around the edges. Place back in the oven for another minute.
- Remove from the cookie sheet and onto a wire rack. Immediately add sprinkles or decorations to the tops of the cookies; the chocolate is warm and melty and will hold the sprinkles.
- Allow to cool completely and the chocolate to harden before you stack or store.
Video
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 7mg | Sodium: 130mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 9IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 0.5mg