Thanksgiving…a time for giving thanks, spending time with family and loved ones…and of course, THE FOOD!!! I’m sure all of my readers have their go-to Thanksgiving traditions and meals that they enjoy, but I wanted to share my absolute favorite holiday dessert that I make every year at Thanksgiving and Christmas time: Hershey’s Peanut Butter Blossoms!
These cookies are sooo good ya’ll!!! I’ve had so many people hesitate to try these, always stating “I don’t like peanut butter cookies!” Without fail, they eat one…and then another…and before they know it, they’ve eaten 4! Rich and moist, with the perfect balance of peanut butter, salty sugary-ness, and chocolate, these cookies are the perfect holiday treat! They are easy to make, and require little to no clean up. My advice: eat them fresh and hot from the oven, and wash them down with a tall cold glass of milk!
*These cookies look yummy, and small children may confuse them for sugar cookies, or chocolate chip cookies. Please be careful when serving these cookies around those who may have peanut or peanut butter allergies!*
These delectable holiday treats are fun, easy, and filled with yummy peanut butter flavor! Top them with a Kiss, and serve with love!
- 48 Hershey's Kisses Brand Milk Chocolates (You can also use 3 standard size chocolate chips in lieu of the Kiss)
- 1/2 Cup Shortening (Crisco Shortening Sticks work beautifully! Easy to measure)
- 3/4 Cup REESE's Creamy Peanut Butter No substitutions-You'll need Reese's to give you that perfect flavor!
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar
- 1 Egg
- 2 TBSP Milk
- 1 tsp Vanilla Extract
- 1 1/2 Cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/3 Cup Additional Granulated Sugar for Rolling
Heat oven to 375 Degrees F. Remove wrappers from chocolates.
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.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
See ya next time!