Peanut Butter Blossoms

Makes 4 dozen


A holiday classic. You know her, you love her, and now you don't have to wait for someone else to make her! The future of Miss Peanut Butter Blossom is in your hands this holiday season. Do not take this lightly—there are A LOT of people you are about to make really happy with these perfect bites of joy.


In my journey to make the best Peanut Butter Blossom, I of course consulted the living box of recipes that is my family. All the Marias, Carolyn, and Marilyn. After lots of tests, I am just gonna cut to the chase and say Marilyn really won this one. Her recipe was pretty much perfect! If I were you, I wouldn't skip the shortening. It really goes a long way to make these cookies soft and chewy on the inside, and a lil crispy on the outside (AKA perfection).


The hardest, most strenuous part of this recipe is unwrapping the chocolate kisses. My bear paws make it very difficult, but maybe you're blessed with dainty, delicate fingers. Regardless, start the unwrapping process now!

WHAT YOU'LL NEED:


1 ¾ cups flour*

1 teaspoon baking powder

½ teaspoon salt

½ cup shortening (softened butter works, but not as well)

½ cup creamy peanut butter

½ cup sugar plus more for coating dough balls

½ cup dark brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

Approximately 48 Hershey Kisses, unwrapped

WHAT YOU'LL DO:


Preheat your oven to 375º.


Sift together 1 ¾ cups flour*, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.


Add ½ cup shortening, ½ cup creamy peanut butter, ½ cup dark brown sugar and ½ cup sugar to the bowl of a mixer or just a bowl if you are mixing by hand with a wooden spoon. Beat shortening, peanut butter, and sugar until smooth and creamy. Add 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract and beat until combined.

Add dry ingredients to the wet ingredients, and stir with wooden spoon like your life depends on it* (*until combined)! Form dough into 1" balls and roll in sugar until fully coated.

Bake dough balls on a parchment-lined baking sheet for 8 minutes. Remove from oven and firmly place Hershey Kiss into center of cookie so that cracks form around the edge. Bake 2-5 minutes longer. Remove from oven and let cool completely so that the chocolate kiss is hardened once more.


Enjoy your perfect Peanut Butter Blossoms!


*Gluten free All-Purpose 1:1 flour can be used.


Cookies can be stored in a tin or in a plastic bag with a slice of bread inside to keep cookies fresh.


Make it step-by-step with me below!

1. Grab a bowl and a sifter, sister.


Also, preheat your oven to 375º.

2. Sift together 1 ¾ cups flour*, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.

3. Add ½ cup shortening, ½ cup creamy peanut butter, ½ cup dark brown sugar and ½ cup sugar to the bowl of a mixer or just a bowl if you are mixing by hand with a wooden spoon.

4. Beat shortening, peanut butter, and sugar until smooth and creamy.

5. Add 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract and beat until combined.

6. Add dry ingredients to the wet ingredients and stir with wooden spoon until combined.

6. This is what you are going for.

7. Using a dough scoop or a spoon, grab enough dough to form 1" balls.

8. Roll balls in sugar until fully coated and place on a parchment- lined baking sheet. Bake for 8 minutes.

9. Remove from oven and have your unwrapped kisses ready!

10. Remove from oven and firmly place Hershey Kiss into center of cookie so that cracks form around the edge. Bake 2-5 minutes longer.

11. Remove from oven and let cool completely so that the chocolate kiss is hardened once more.

12. Enjoy your perfect Peanut Butter Blossoms!

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