Peanut Butter Blossoms

· 1/2 cup butter flavored shortening (or unsalted butter, softened) 

· 3/4 cup Creamy Peanut Butter 

· 1/4 cup granulated sugar 

· 1/2 cup packed brown sugar 

· 1 large egg 

· 2 tablespoons whole milk 

· 1 teaspoon vanilla extract 

· 1 1/2 cups all-purpose flour 

· 1 teaspoon baking soda 

· 1/2 teaspoon salt 

· granulated sugar, for rolling 

· 48 Milk Chocolate Kisses, unwrapped

· Heat oven to 375°F. Line a baking sheet with parchment paper (or leave the cooke sheet ungreased). 

· In a medium sized bowl, whisk together flour, baking soda and salt. Set aside. 

· In a large bowl, beat shortening and peanut butter together until well combined. Add 1/3 cup granulated sugar and brown sugar, beating until fluffy. 

· Add egg, milk and vanilla; beating until well combined. Gradually add flour mixture and beat until a dough forms and everything is well combined. 

· Using a small cookie scoop and your hands, shape dough into 1-inch balls. (If you do not have a small cookie scoop, this is a little more than 1 tablespon worth of dough for each ball.) 

· Roll dough ball in granulated sugar and place on prepared cookie sheet. 

· Bake 8 to 10 minutes or ever so lightly browned on the edges and then remove from oven. You do not want to over bake these cookeis, it will dry them out. 

· Immediately press a chocolate kiss into center of each cookie. Allow cookeis to cool for 5 minutes and then transfer cookies to a cooling rack to cool completely. 

· Store in an airtight container, at room temperauter for up to 7 days. 

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