Peanut Butter Blossom Cookies

Peanut butter blossom cookies are probably one of my favourite cookies of all time. This recipe for peanut butter blossoms makes a soft cookie with just the right amount of chocolate from the Hershey’s Kisses.

These easy to make cookies are perfect for Christmas or any other holiday.

Peanut Butter Blossom Cookies

Makes 42 Cookies

Adapted from allrecipes.com

Ingredients

• 1 cup shortening
• 1 cup smooth peanut butter
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 1/4 cup milk
• 2 teaspoons vanilla extract 
• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 42 Hershey Kisses or Hugs, unwrapped
• White sugar for rolling

Directions

1. Preheat the oven to 375F and line some baking trays with parchment paper. 
2. Beat shortening, peanut butter, and sugars in a large bowl until well combined.
3. Beat in vanilla and eggs until fluffy. 
4. Stir in flour, baking soda, and salt until combined.
5. Scoop out walnut size balls of dough and roll between your hands to shape a ball, then roll the balls in sugar before placing 2 inches apart on the prepared cookie sheets. 
6. Bake for 10 to 12 minutes until the edges are golden. 
7. Remove from the oven and place the kisses in the middle of the cookies while they are still warm.
8. Transfer the cookies to cooling racks and allow the chocolate to cool completely before stacking.
9. Store in an airtight container for up to 3 days. You can also refrigerate or freeze the dough. If you refrigerate or freeze the baked cookies, just note that the chocolate will look a little frosty once you take them out of the fridge or freezer.