Peanut Butter Blossoms

These Peanut Butter Blossoms are classic cookies anyone will recognize during the holidays. Chocolate and peanut butter, you can't go wrong.

Prep Time 10

Cook Time 10

Total Time 40

Servings cookies

Calories 141kcal

Heat oven to 375°F. Remove wrappers from chocolates.
In a large bowl, beat shortening and peanut butter until blended. Then, add in granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well again. In another bowl, stir together flour, baking soda and salt; gradually mix this into the peanut butter mixture from before.
Step 1: Scoop the dough into small balls. I use a cookie dough scooper to ensure that each ball is equal in size; I used a small scooper, which is 8'' long and holds 2 tsp.
Step 2: Roll the balls in granulated sugar, then place them on an ungreased cookie sheet.
Bake for 8-9 minutes. Immediately remove from the oven and press a Hershey Kiss chocolate upside down (pointy side down) into the center of each cookie; the cookie will crack around the edges. Place back in the oven for another minute.
Remove from the cookie sheet and onto a wire rack. Immediately add sprinkles or decorations to the tops of the cookies; the chocolate is warm and melty and will hold the sprinkles.
Allow to cool completely and the chocolate to harden before you stack or store.