So I think everyone knows the recipe for Hershey’s Peanut Butter Blossoms. No matter what part of the country I’ve been to, everyone seems to include these cookies in their holiday line up. In case you don’t know the recipe, or heaven forbid Hershey doesn’t have it on their bags anymore, here it is!
Peanut Butter Blossoms
Makes 3-4 Dozen Cookies
Kitchen Aid Mixer
Oven heated to 375 Degrees
1/2 C Shortening
3/4 C Jiff Peanut Butter
1/3 C Sugar
1/3 C Brown Sugar
2 T Milk
1 t Vanilla
1 1/2 Cups Flour
1 t Baking Soda
1) Beat together shortening, peanut butter, and both sugars.
2) Mix in milk, egg, vanilla, and baking soda.
3) Beat in flour until a dough is formed.
4) Use a cookie scoop to form balls of dough. Roll the balls in a bowl of white sugar. Slightly press down with two fingers before baking. More so its not perfectly round, not so that its flat.
5) Bake the cookies for about 9 minutes.
6) While the cookies are baking, unwrap the Hershey kisses.
7) Before moving to the cooling racks, put a Hershey kiss into the center of each cookies.
8) The trick is to get the chocolate to have a single ripple. To do this, wait a minute until the bottom of the kiss is melted from the hot cookie. Press on the top of the kiss so that it crates a single ripple in the chocolate but does not ruin the tip of the cookie.
9) Cool, store in an airtight container, and enjoy with a big glass of milk.
Note the above picture for the example of the single ripple effect!