Cookie-making day, today. Actually, I think I’ll be making cookies for a few days, considering I didn’t start making them until 8pm.
Here is the first recipe – one of my favorite – “Peanut Butter Kiss Cookies” (link), or “Peanut Butter Blossoms” – whatever you call them, I love them. The recipe below is from the Hershey site. They have a decent list of recipes there. Worth checking out.
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.
The recipe made about 48 cookies and were very easy to make. The only thing I would change is to let the cookies cool a bit before putting the chocolates on. We had quite a few melted chocolates, and they took a while to firm up. Maybe a half-hour in the fridge for the chocolates would have been helpful. But it’s all aesthetics, because my boys will eat them no matter what, and actually liked it when they were melted. All in all, decent recipe. I might try the chewy version next time.