Peanut Butter Blossoms

March 28, 2008


Needing to use all the uneaten Easter Hershey’s Kisses, I went to their website to find this classic recipe that, somehow, I have never made before. These are so good! We like them best warm, so the chocolate is a little bit soft. Basement Dweller #1 said, “You should make more of these.” after he finished off the last four. I think he had at least 8. They’re good.
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

Directions:
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.

*I completely forgot to roll them in sugar, and they were still fantastic!

*When we made these again we rolled them in sugar. Everyone liked them better (but really, there wasn’t a huge difference).
*These make a fabulous peanut butter cookie if you don’t want/have any chocolate.


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!