i adore baked goods year round, but the holiday season turns me into a cracked-out cookie fiend, without fail every year. all i want to do is bake and consume cookies – especially chocolate chip and peanut butter blossoms. i blame my family for this. my grandma always makes a monstrous batch of chocolate chip cookies at christmas and sends me a goodie box chock full along with other treats like lace cookies, homemade chocolate-covered pretzels (she hand-dips them, she doesn’t actually make the pretzels), peanut brittle (which upsets my stomach unfortunately), and lots and lots of homemade fudge and chocolate bark. up until i was about 16 or 17, my mom and i always took a day around the holidays to make a number of different confections: mint brownies, cherry winks, snickerdoodles, chocolate chip (the staple), and my personal fave to make – peanut butter blossoms. so i blame them for my seasonal cookie obsession; i certainly don’t take any of the responsibility myself.
the need for cookies inspired my desire to throw a ‘cookie party’ for my bridesmaids right before the holidays (i got engaged on halloween this year). my only expectations tonight are to munch on different kinds of cookies and sip wine or maybe champagne. that’s it. oh and maybe have a little conversation with my friends. my co-matron of honor is graciously hosting everyone, and even though it’s probably going to be the girliest thing i’ve ever done, i know it will be a lot of fun. i can’t wait to see what everyone brings (i already know what jess made!).
so thinking back on the times spent baking with my mom really got me excited to try peanut butter blossoms on my own for the first time. they’re simple to make, took very little time at all and ended up looking so cute and tasting delicious and peanut-buttery. the most annoying thing was unwrapping all the kisses (i couldn’t find the unwrapped kind). i scoured a number of different recipes online, but settled on the original which i found on the hershey’s website.
Peanut Butter Blossoms
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE’S 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
- Granulated sugar
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. 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.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.