My family has been making Peanut Blossoms since I can remember. You know, that soft round peanut butter cookie with the Hershey kiss, or Reese’s Cup, right in the center? The cookie that you cannot stop eating and then want to kick yourself for not backing away? Well, here it is!

I have found that this recipe for Peanut Blossoms works best for me and I hope that it will for you too!

 Peanut Blossoms

Ingredients

• 1 Cup shortening
  • I like Crisco sticks because they are easy to work with
• 1 Cup peanut butter
  • Jif all the way
• 1 Cup light packed brown sugar
• 1 Cup white sugar
• 2 Eggs
• 1/4 Cup milk
• 2 Teaspoons pure vanilla extract
• 3 1/2 Cups all-purpose flour
• 2 Teaspoons baking soda
• 1 Teaspoon salt
• 1/2 Cup white sugar (for rolling)
• 2 (9 ounce) Bags of Hershey Kisses or Reese’s Cups, unwrapped
  • My family likes double Hershey’s Kisses on their cookies so I usually ending up needing about 2 1/2 bags

 

Directions

1. Preheat oven to 375 degrees F. Grease cookie sheets.
   • I typically use 3: 2 cookie sheets for the Hershey’s Kisses and 1 mini muffin pan for the Reese’s Cups.
2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time and stir in the milk and vanilla. Combine the flour, baking soda, and salt in a separate bowl; gradually stir into the peanut butter mixture until well blended. 
3. Shape tablespoons of dough into balls and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets or directly into the mini muffin pan.     
4. Bake for 9 minutes. Remove from the oven and immediately press a Hershey Kiss or Reese’s Cup into each cookie. I usually put them back in the oven for 30 seconds to 1 minute so the chocolate can melt to the cookie. Allow them to cool completely.                                                  

Tips

• I unwrap some of my Hershey Kisses and Reese’s Cups before I start making these so they are ready to go and I do not have to rush.
• Make sure you roll the dough balls thoroughly in sugar. One time I forgot this step and the cookies were surprisingly pretty nasty.

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Taylor Pittman Hardy wrote this article.

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