Peanut Butter Blossoms

  • 1/2 cup shortening

  • 1/2 cup peanut butter

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 1 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1 egg

  • 2 tablespoons milk

  • 1 teaspoon vanilla

  • 1 3/4 all-purpose flour

  • 1/4 cup granulated sugar

  • Milk chocolate kisses

  1. Preheat oven to 350°F.  In a large bowl beat shortening and peanut butter with an electric mixer on medium speed for 30 seconds.  Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, milk, and vanilla.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.

  2. Shape dough into 1-inch balls.  Roll balls in the 1/4 cup granulated sugar.  Place balls 2 inches apart on an ungreased cookie sheet.

  3. Bake in preheated oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned.  Immediately press a chocolate kiss into center of each cookie.  ***I put the kiss upside down so it creates a little filling in the cookie and is easier to eat.***  

TO STORE:  Place in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.


Recipe says it will make 54 cookies, but I usually get about 40 out of it.  

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© 2014 by Kimberly Baresel

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