Peanut Butter Blossoms, “They’re Like Cookies With Hats!”

Posted by: Tasty Madness on: March 6, 2008

• In: Bakery | Baking | Hersheys | Hersheys Kisses | Hersheys recipes | Jordan Thompson | Kisses | Peanut Butter Blossoms Recipes | Recipes | Sugar Cookies | Sweets | Tasty Madness
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By Jordan Thompson
WE MOVED TO THE NEW TASTYMADNESS.COM
I have always been a fan of Peanut Butter Blossoms ever since my mom started making them for my brother, sister and I when we were younger. The years have definitely passed by, but it seems the cookies we grew up on stay with us over a lifetime. I’ve attached the recipe for you guys and gals to check out after the break.

Ingredients:

• 48 HERSHEY’S KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE’S 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 salt
• Granulated sugar

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Tags: Baking, Cookies, Hersheys, Hersheys Kisses, Hersheys recipes, Kisses, Peanut Butter Blossoms Recipes, Recipes, Sweets