Peanut Butter Blossoms
If you ask me, there’s nothing more delicious than the pairing of chocolate and peanut butter. I was looking for something quick and simple to bring to a family party this past Friday and was flipping through some old recipes, browsing pictures online and chatting with some colleagues. We got onto the topic of cookies and figured maybe I’d just settle with my classic chocolate chip (not that chocolate chip cookies are “settling”! I could eat them all day long!!), but I wanted to mix it up a bit. I haven’t made these cookies in probably over a decade… aka WAY too long ago and I was reminded just how easy and quick they are to make.
Needless to say, they were a huge hit! Even my Nana who “doesn’t like peanut butter”, which I’m not sure how that’s possible (Love you Nana!) now has decided that she in fact, does love it! I did question whether that was just her response given I am her grandchild, but on her 3rd cookie, she convinced me! The cookies were gone long before the night was over and the sangria continued to flow. All around great night with family!!
Nana & Me!
Blossoms
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Yields: 35 Blossoms
What You’ll Need:
- 35 Unwrapped Hershey Kisses – Milk Chocolate
- 1/2 Cup of Shortening
- 3/4 Cups of Jiff Creamy Peanut Butter
- 1/3 Cup of Granulated Sugar (+1/3 Cup for rolling)
- 1/3 Cup of Packed Light Brown Sugar
- 1 Egg
- 2 Tablespoons of Whole Milk
- 1 Teaspoon of Vanilla Extract
- 1 1/2 Cups of All-Purpose Flour
- 1 Teaspoon of Baking Soda
- 1/2 Teaspoon of Salt
Instructions:
- Preaheat the oven to 350 Degrees F and remove the wrappers from the chocolates. Place in a bowl and set aside
- In a medium bowl, mix the flour, baking soda and salt until combined. Set aside
- Beat (with the paddle attachment if using your mixer) the shortening and peanut butter in a large bowl until well blended
- Add 1/3 Cup of granulated sugar and the brown sugar and beat until fluffy. Roughly a minute or two.
- Add the egg, milk and vanilla. Beat until incorporated
- Slowly add the flour mixture into the peanut butter mixture. Add in 3 batches and beat after each addition until combined.
- Using your hands, scoop out a tablespoon of dough and shape into 1-inch balls. Roll each ball in the additional 1/3 granulated sugar (if desired, but who wouldn’t love the extra sugar!?) and place on an ungreased cookie sheet. Don’t be deceived, they will grow in size while they bake. Keeping them on the smaller size makes them the perfect bite-sized treat!
- Bake the rounds for 10 – 12 minutes, depending on your oven, until they are lightly browned.
- Remove from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around the edges, so that’s OK!
- Remove from the cookie sheet and allow them to cool completely. Full disclosure: I love eating these when they’re still warm and the chocolate kiss is still soft! They melt in your mouth and you’ll want at least 15 more!!
With football season in full force and hockey season right around the corner.. oh and baseball still on TV, this is is the perfect Sunday Funday treat to share with your friends and family. I hope you enjoy them as much as my family does!
Enjoy!
Kristin
Tags: Baking, Baseball, Bite Sized, Blossoms, breakfast, chocolate, Chocolate Love Affair, delicious, Family, Football, Friends, Hershey kisses, Hockey, Jiff Creamy, Kristin's Cravings, Love to Bake, Peanut Butter, Quick, Simple Baking, Sunday Funday, Treats, Yummy
Kristin's Cravings 