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Peanut Butter Blossoms

March 17, 2012 by pictureperfectcooking

Last Christmas, I was looking for a few new sweets to try and I kept seeing this recipe again and again.  It looked so good and pretty simple, too, so I decided to add it to my holiday cookie/candy tray.  You can’t go wrong with peanut butter and chocolate and this little cookie is no exception.  I really liked it and will definitely be making it again!

40 HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

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Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper or a silicone mat.  Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

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Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

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Bake 8 to 10 minutes or until lightly browned. Unwrap the chocolate Kisses while the cookies are baking.  Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. I had to play around with my camera while I was waiting for the cookies to bake.

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Please join me and other wonderful cooks over at Miz Helen’s Country Cottage for Full Plate Thursday.

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Posted in Cooking | Tagged Baking, Chocolate, Cookies, Peanut Butter, Peanut Butter Blossoms | 2 Comments

2 Responses

  1. on March 24, 2012 at 11:44 am Miz Helen

    Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
    Miz Helen


  2. on November 24, 2013 at 9:51 am Marty@A Stroll Thru Life

    I havn’t made these in years. Thanks for the reminder and for the recipe. Hugs, Marty



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