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Peanut Blossom Cookies

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Peanut Butter Cookies with a Hershey Kiss Center

Ingredients

Scale
  • 1/2 Cup Shortening
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Sugar
  • 1/2 Cup Dark Brown Sugar
  • 1 Egg
  • 2 Tablespoons Milk
  • 1 Teaspoon Vanilla
  • 1 3/4 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • Egg White (for rolling before rolling in sugar)
  • 1 Bag of Hershey’s kisses, unwrapped

Instructions

  1. Cream together shortening and peanut butter.
  2. Add in sugars until light and fluffy
  3. Add Egg and vanilla and combine.
  4. Add two teaspoons of milk.
  5. Add dry ingredients and gradually mix.
  6. Dough can be refrigerated or used immediately. If you choose to chill, chill for two hours or overnight.
  7. Shape dough into balls.
  8. Dip dough balls into egg white, then roll in sugar. (You can skip egg white, but it gives the “crackle” finish.
  9. Bake at 325* for 10-12 minutes.
  10. Remove from oven and place Hershey kiss directly in the center, squishing down the middle and causing the cookie to “crackle.”

Find it online: https://mythankfultable.com/2017/11/20/peanut-blossom-cookies/