Classic peanut butter blossoms are the perfect chewy and chocolatey Christmas cookie!
Course Dessert
Cuisine American
Keyword christmas cookies, peanut butter
Course Dessert
Cuisine American
Keyword christmas cookies, peanut butter
Servings 48cookies
Calories 80kcal
Author Crissy
Ingredients
48Hershey’s Kisses Milk Chocolates
1/2cupshortening
3/4cupcreamy peanut butter
2/3cupgranulated sugardivided
1/3cuppacked light brown sugar
1egg
2Tbspsmilk
1tspvanilla extract
1 1/2cupsall-purpose flour
1tspbaking soda
1/2tspsalt
Instructions
Heat oven to 375°F. Remove the wrappers from Hershey’s Kisses chocolates.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, beat together the shortening and peanut butter until blended. Add 1/3 cup of granulated sugar and the brown sugar; beat until fluffy. Add the egg, milk and vanilla; beat well. Gradually beat in the dry ingredients.
Shape dough into 1-inch balls. Roll in the remaining ⅓ cup granulated sugar, then place on an ungreased cookie sheet.
Bake cookies 8 to 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie. The cookie will crack around the edges.
Immediately (and gently) remove from the cookie sheet and onto a wire rack. Cool completely. Cooling will take some time (at least one hour) as the Hershey's Kisses will be very soft.