A classic cookie - these Peanut Butter Blossoms are easy to make and perfect for you holiday cookie plate or cookie exchange. They make a great Christmas cookie, but they are also great all year round!
Course Dessert
Cuisine American
Keyword hershey kiss cookies, peanut butter blossoms, peanut butter kiss cookies
Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silpat liner.
In a large bowl or the bowl of a stand mixer, combine the flour, 1/2 cup sugar, brown sugar, baking soda, and salt. Stir to combine. Add in the shortening, peanut butter, milk, vanilla and egg. Beat on low speed until the mixture forms a stiff dough.
Place the 1/4 cup of sugar in a small bowl. Roll the dough into 1-inch balls (I think this is easiest using a scoop) and then roll in the sugar. Place 2 inches apart on the baking sheet. (I always suggest baking only one baking sheet at a time. If you do want to bake 2 sheets at the same time, I would rotate them halfway through the baking time.)
Bake in the preheated oven for about 8 minutes, or until light golden brown. Remove from the oven and immediately top with one of the chocolate kisses. Let the cookies cool for a few minutes before removing from the baking sheet to a cooling rack to cool completely.
Store the cookies in an airtight container for up to 1 week (if they last that long!)
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.