Monday, January 28, 2008

Peanut Butter Blossoms

This post is dedicated to my favorite brother, Ryan. . .who LOVES peanut butter blossoms almost as much as we love him. Hugs, brother!
  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.


Alicia said...

I'm so glad you posted this. I've been planning on making them with Sarah for K (as in Kisses) week, and I was going to do it all wrong by putting the kisses in before I baked them. Yikes! David likes them also. I think Sarah will just eat the kisses out of them.

Nurse Heidi said...

I once had a whole bunch of kisses that have different flavors inside and tried to make these cookies. The peanut butter and caramel ones were delicious, but melted into puddles pretty quickly. Aesthetics aside, I'd recommend those two flavors. Cherry cordial...not so much.

Patti said...

I can never remember either if the kiss goes on before or after baking. Thanks.