Sunday, January 3, 2010

Hershey's Peanut Butter Blossoms

I was recently with nine other members of my dad's huge side of the family. We all stayed at my aunt and uncle's house in Panama City. We all like being in the kitchen, so while we were there, we baked. A whole lot. Even though they aren't my favorite to make, most of what we baked were cookies. These were the first ones. I always see them on the Hershey's website, and had never made them. They are a simple peanut butter cookie. The dough is supposed to be rolled in sugar, but we decided not to, because we thought it would make them too sweet (is that even possible...?). As soon as they come out of the oven, you press a Hershey's Kiss into the middle, so that the bottom melts enough to stick to the cookie, but not enough to lose its shape. These were quick and easy to make, and most importantly, delicious. They keep well (although if you are in a hot place, like Panama, make sure to keep them in the fridge). I will definitely make these again. Enjoy!

Peanut Butter Blossoms (from Hershey's)

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.

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