Peanut Butter Blossoms
A classic cookie - these Peanut Butter Blossoms are easy to make and perfect for you holiday cookie plate or cookie exchange. They make a great Christmas cookie, but they are also great all year round!
Servings 30 servings
Calories 134kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup creamy peanut butter
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 egg
- 1/4 cup sugar
- 30 chocolate kisses unwrapped
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
- In a large bowl or the bowl of a stand mixer, combine the flour, 1/2 cup sugar, brown sugar, baking soda, and salt. Stir to combine. Add in the shortening, peanut butter, milk, vanilla and egg. Beat on low speed until the mixture forms a stiff dough.
- Place the 1/4 cup of sugar in a small bowl. Roll the dough into 1-inch balls (I think this is easiest using a scoop) and then roll in the sugar. Place 2 inches apart on the baking sheet. (I always suggest baking only one baking sheet at a time. If you do want to bake 2 sheets at the same time, I would rotate them halfway through the baking time.)
- Bake in the preheated oven for about 8 minutes, or until light golden brown. Remove from the oven and immediately top with one of the chocolate kisses. Let the cookies cool for a few minutes before removing from the baking sheet to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to 1 week (if they last that long!)
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 106mg | Fiber: 1g | Sugar: 11g