I did not grow up in a house of bakers. Unless you count rolls of Pilsbury cookie dough and box brownies.
So when I began The Cookie Party back in 2001, I’m not certain what drew me to these Peanut Blossoms as my cookie of choice. Of course they are delicious. Many cookies are. Although the combination of peanut butter and chocolate does hold a special place in my heart.
But they are also a little involved. The batter is super easy, but then you have to roll them into little balls and coat them in sugar. Which if you are a little OCD like me, is an arduous process since I obsess if they aren’t all the same size. And of course there is that little task of unwrapping 48 kisses….
But then there is that gratifying crack as you push the little kisses into the hot-from-the-oven cookies. And the incomparable bliss of chocolate and peanut butter. So that makes it all worth it.
- 1¾ cup Flour
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Shortening
- ½ cup Peanut Butter (creamy is the only choice for me)
- 2 Tbsp Milk
- 1 tsp Vanilla Extract
- 1 Egg
- 48 Hershey's Kisses
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat shortening and peanut butter in large bowl until well blended. Add sugars and beat until fluffy. Add egg, milk and vanilla. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each