Yield: 24 cookies
Peanut Butter Blossoms
Prep Time
10 minutes
Cook Time
14 minutes
Total Time
24 minutes
Soft and chewy, this Peanut Butter Blossoms cookie recipe is THE BEST. They'll disappear quickly, so be sure to snag one for yourself!
Ingredients
- ½ cup shortening
- ¾ cup creamy peanut butter
- ⅓ light brown sugar, packed
- ⅔ cup granulated sugar, divided
- 1 large egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 24 Hershey Kisses, unwrapped
Instructions
- Combine shortening and peanut butter in a large bowl. Add ⅓ cup granulated sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla. Fold in flour, baking soda, and kosher salt until blended.
- Shape the dough into balls using a 2 Tbsp cookie scoop. Scoop the dough, roll in hands to a ball, then roll in ⅓ cup granulated sugar.
- Bake cookies in a 375 degree F oven for 12-14 minutes, until lightly browned. Cookies may appear slightly under cooked, that's OKAY.
- Unwrap Hershey kisses and immediately press into cookie when taken out of the oven. Allow to cool on wire rack. ENJOY.
Notes
- You can freeze these cookies before OR after baking.
- Before baking. To freeze cookie dough, roll and shape cookies and freeze in a single layer in a freezer safe bag. Do NOT roll in granulated sugar before baking. Freeze raw cookie dough for up to 3 months. Thaw in refrigerator, roll in granulated sugar, then bake according to recipe directions.
- After baking. To freeze leftover cookies, slide cooled cookies into a ziploc freezer safe bag or airtight container. Freeze for up to 3 months.Thaw at room temperature and enjoy.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 147mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.