Starting this cookie bake-off today with an easy cookie recipe and one of my favorite flavor combos: peanut butter and chocolate. If you’re looking for a good peanut butter cookie recipe try these peanut butter blossoms. They are a peanut butter cookie topped with a chocolate Hershey Kiss. A popular Christmas cookie found on any cookie platter this season.
Today, I went to my favorite new grocery store by my new house and stocked up on a couple of baking supplies that I needed for my cookie bake-off. There’s a frontage road right down my street and that takes me all the way to Wal-Mart and to the brand new Cash Wise here in town. It is fun to explore and find new things in your area. This Cash Wise is amazing and compared to the one I used to shop at, I will no longer be shopping at the 13th ave store any longer. This one puts that store to shame! They had a whole entire aisle full of all your baking needs minus the butter and this store has EVERYTHING.
Can you freeze Peanut Butter Blossoms?
If you are making a large batch of peanut butter blossom cookies you can freeze the dough ahead of time. You can also bake off the cookies and let them cool completely, then stick them in a storage container or freezer bag and pop them in the freezer.
Can you use butter instead of oil for peanut butter blossoms?
I actually used 1 stick of butter for this recipe and the cookies turned out well. Shortening is 100% and butter is made up of 85% fat and 15% water so the texture may be a little bit different.
How to decorate peanut butter blossom cookies?
Once the peanut butter dough has been made, the cookie gets rolled into sugar. Instead of regular sugar, you can use different colored sprinkles. Try red or green for a festive Christmas touch. There are so many different varieties of Hersey kisses out there but I just used the classic chocolate kiss for this.
Here’s how to make Peanut Butter BlossomsPrint
- 1 cup shortening or butter
- 1⁄2 cup peanut butter
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 1 1/8th teaspoon baking powder
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 3⁄4 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1(12 ounce) bag Hershey chocolate kisses, unwrapped
Preheat oven to 350.
In your electric mixer’s bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
Add the granulated sugar, brown sugar, baking powder and baking soda.
Beat until well combined and”fluffy”, occasionally scraping the sides of the bowl.
Beat in egg, milk and vanilla until well combined.
Beat in the flour.
You may stir in any remaining flour with a wooden spoon if your mixer doesn’t get it all.
Shape cookie dough into one inch balls.
Roll the balls (individually) in the 1/4 cup granulated sugar.
Place balls 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 12 minutes, until bottoms are lightly browned.
Do not overbake.
Immediately press a Hershey’s Kiss into the center of each cookie.
Transfer cookies to a wire rack to cool.
After cooling, hide them from your children, or you won’t get any.
myWW points: Blue Points: 4; Green Points: 5; Purple Points: 4
- Serving Size: 1 cookie
- Calories: 99.8
- Sugar: 8.2
- Fat: 5.1
- Saturated Fat: 1.9
- Carbohydrates: 12.1
- Fiber: .5
- Protein: 1.6