Peanut Butter Blossoms

Christmas cookie baking is in full swing! I love making my Peanut Butter Blossoms during the holidays for a few reasons: 1. Peanut Butter, 2 Chocolate, and 3. Quick and Easy. Seriously, the total time for a batch of these cookies is 25 minutes or less, about 35 minutes for 2 dozen! You can easily whip these up and the ingredients are things you already have in your pantry – just make sure you have some Hershey Kisses!

My almost-three-year-old loved helping me make these. The best part is the process is so fast, I didn’t mind letting him slow me down a bit. He enjoyed unwrapping the Hershey Kisses and loved rolling the peanut butter cookie dough balls in the sugar before we baked them. It was fun, we made memories, and the mess was minimal. I love being able to share the gift of baking and cooking with my son and this is such a great season for him to be involved. I hope you enjoy making this classic cookie recipe as much as we did, and don’t be nervous about gathering the entire family around to join in on the fun!

Peanut Butter Blossoms

Recipe by The Work From Home ChefDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

8

minutes
Total Time

25

minutes

Christmas cookie baking is in full swing! I love making my Peanut Butter Blossoms during the holidays for a few reasons: 1. Peanut Butter, 2 Chocolate, and 3. Quick and Easy.

Ingredients

  • 24 Hershey Kisses brand milk chocolate pieces, unwrapped

  • 1/2 cup shortening

  • 3/4 cup creamy peanut butter

  • 1/3 cup granulated sugar

  • 1/3 cup packed light brown sugar

  • 1 egg

  • 2 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • Granulated sugar, for rolling cookie dough balls

Directions

  • Heat the oven to 375°F. Place peanut butter and shortening in an automatic mixer and beat until well blended. Add 1/3 cup granulated sugar and brown sugar, beat until fluffy. Add egg, milk, and vanilla, beat well. Stir flour, baking soda and salt in a separate bowl. Gradually add to the peanut butter mixture.
  • Roll dough into 2 inch balls. Pour extra granulated sugar in a shallow dish and roll the dough in the sugar, covering them completely. Place on an ungreased cookie sheet.
  • Bake 8-10 minutes or until lightly browned. Remove from oven and immediately press a chocolate into the center of each cookie. The cookies will lightly crack around the edges.
  • Remove cookies from cookie sheet and place on a wire rack to cool. Cool completely. Cover in an air-tight container for about 3 days.
 

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