Classic Peanut Butter Blossoms Recipe
The Christmas Cookie marathon comes to an end!
Welcome to the third and final lap of my Christmas cookie baking marathon of 2019! Another year of baking is coming to a close, and I am exhausted but feeling accomplished. I am so happy to share these recipes with you all and I hope that you try them out this holiday season, and maybe even save them for use next year :)
This last recipe is another classic and a hit at any holiday gathering - the Peanut Butter Blossom. They are packed with a bold peanut butter flavor and decorated with the iconic Hershey's chocolate kiss. I leave off the sugar coating that is traditionally included, because it is simply too sweet. Why take away from the star ingredient of the peanut butter?
These are obviously not suitable for people with a peanut allergy. If you are putting together a cookie plate for family, work, school, or anywhere else, keep these separate or think twice about including them all together. It is extremely important to always be mindful of food allergies. You can hoard these ones to yourself at home! Always wash mixing bowls, utensils, measuring cups, equipment, etc. thoroughly in between the types of cookies you make.
- 48-50 chocolate kiss candies
- 1/2 cup Crisco vegetable shortening
- 3/4 cup creamy peanut butter
- 1/3 cup white sugar
- 1/3 cup brown sugar, packed
- 1 egg
- 2 Tbs. whole milk
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Preheat oven to 375 degrees F (190 C).
- Unwrap each chocolate kiss. Place them in a small bowl and set in the refrigerator so they don't melt. Have a couple for yourself :)
- In a large mixing bowl, cream together Crisco and peanut butter until smooth. Add the white sugar and brown sugar and beat well.
- Add the egg, milk, and vanilla - mix until smooth.
- In a separate bowl, combine flour, baking soda, and salt.
- Add about one-third of the flour mixture to your peanut butter mixture. Combine well. Add another third, repeat. Add the rest, and finish mixing it all together. You want to add the dry ingredients a little bit at a time or else the dough will be too hard to work with, and you'll end up wearing the flour!
- Shape dough into 1-inch balls and place 2 inches apart on a non-stick cookie sheet.
- Bake 8-10 minutes or until bottoms are light brown.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie. It's perfect that the cookies crack in the process. Transfer to a plate to cool completely.
- Try not to eat them all :)
Makes about 50 cookies! Prior to baking, you may roll the raw dough balls in white sugar, but I've discovered this to be much too sweet, but if you want to try it, then you can :)
I hope everyone has a lovely Christmas and holiday! Enjoy the time with your families, eating lots of yummy food, and just plain relaxing. Take care!