What You'll Need
Scale
- 1 ¾ cups flour*
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup shortening (softened butter works, but not as well)
- ½ cup creamy peanut butter**
- ½ cup sugar plus more for coating dough balls
- ½ cup dark brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Approximately 48 Hershey Kisses, unwrapped***
*Gluten free All-Purpose 1:1 flour can be used.
**Any nut butter, sunflower butter or cookie but can be used, if peanut does not work for you.
***Any type chocolate can be used here and you can have lots of fun playing around with this!
What You'll Do
- Preheat your oven to 375º.
- Sift together 1 ¾ cups flour*, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Add ½ cup shortening, ½ cup creamy peanut butter, ½ cup dark brown sugar and ½ cup sugar to the bowl of a mixer or just a bowl if you are mixing by hand with a wooden spoon. Beat shortening, peanut butter, and sugar until smooth and creamy. Add 1 egg, 2 tablespoons milk, and 1 teaspoon vanilla extract and beat until combined.
- Add dry ingredients to the wet ingredients, and stir with wooden spoon like your life depends on it* (*until combined)! Form dough into 1″ balls and roll in sugar until fully coated.
- Bake dough balls on a parchment-lined baking sheet for 8 minutes. Remove from oven and firmly place Hershey Kiss into center of cookie so that cracks form around the edge. Bake 2-5 minutes longer. Remove from oven and let cool completely so that the chocolate kiss is hardened once more.
- Enjoy your perfect Peanut Butter Blossoms!
If you want to freeze dough, it’s best do it after your form it into balls. To bake, remove balls from freezer, roll in sugar, then bake.
For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.