The Pioneer Woman Tasty Kitchen
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Peanut Butter Blossom Cookies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

36

Description

If you’re like me and you look forward to seeing these classic Peanut Butter Blossoms on cookie trays, then this is the perfect recipe for you!

Ingredients

  • ½ cups Shortening
  • ¾ cups Creamy Peanut Butter
  • ⅓ cups Granulated Sugar
  • ⅓ cups Packed Brown Sugar
  • 1 whole Egg
  • 2 Tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 48 whole Hershey Kisses, Unwrapped
  • 1 cup Granulated Sugar, For Rolling The Cookies

Preparation

Preheat oven to 350ºF.

In a large bowl, cream together shortening and peanut butter until well blended. Into that mixture, beat in 1/3 cup sugar and brown sugar. Mix thoroughly. Stir in egg, milk and vanilla. Set aside.

In a separate bowl sift together flour, baking soda and salt. Into the peanut butter mixture, gradually add the flour mixture, stirring until just combined.

Form dough into 1-inch balls (a cookie scoop makes fast work of this). Add the remaining 1 cup sugar into a small bowl and coat each dough ball with sugar.

Place dough balls on an ungreased cookie sheet, 2 inches apart.

Bake 8-10 minutes or until lightly browned. Upon removing from cookies the oven, press a Hershey’s Kiss into the center of each cookie. Let the cookies set for 2 minutes on the baking sheet, then remove to a cooling rack.

Recipe adapted from browneyedbaker.com.

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Profile photo of Laura2

Laura2 on 12.22.2011

These are very good cookies! I love them hot off the cookie sheets, nice and soft. My hubby loves them dunked with milk. We all gave it a thumbs up! Thanks.

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