Peanut Butter Blossoms are such a classic cookie that most people make only during the holidays. Can anyone tell me why? I’ve been hunting for the reason that these aren’t enjoyed all year long! There isn’t a seasonal ingredient in the recipe, so I’m baffled.
One reason I do not make them all year long is because I forget about them. Maybe that’s your reason, too? As I’ve stated before, I love the chocolate and peanut butter combination so I’m not sure why I forget to make these “easy to whip up” cookies. But, here’s your reminder. And, maybe I’ll just have to remind you (and myself) again this spring, summer and fall!
Peanut Butter Blossoms
- 48 Hershey’s Kisses , unwrapped
- 1/2 cup shortening
- 3/4 cup peanut butter
- 1/3 cups granulated sugar
- 1/3 cup brown sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sugar for dusting
Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and peanut butter. Beat in 1/3 cup sugar and brown sugar until light and fluffy. Add the egg, milk and vanilla, mixing until incorporated.
In a separate bowl, sift together the flour, baking soda and salt. Gradually beat the dry ingredients into the wet mixture until just combined.
Shape dough into 1-inch balls and roll in a bowl of sugar. Place on the prepared cookie sheet. Bake for 8 to 10 minutes. Immediately remove from the oven and place unwrapped chocolate Kisses into the center of each cookie, slightly pressing. Allow cookies to cool completely on a cooling rack.
*Recipe Note: You will have to make these cookies pretty small in order to get 48 of them. My batch turned out to be only about 2 1/2 dozen.