Here’s another cookie that I made for Christmas goody bags this year, but once again these pictures were not taken this year. This recipe has been sitting, neglected and abused, in my drafts folder since last Christmas! I’m sorry Peanut Blossom Cookies, I had better intentions, I swear! You’ve probably seen this recipe under several different names, but my recipe card says Peanut Blossoms, and that’s what I’ve always called them, so that’s what you get!

Well, in any case, I’m posting them now, so that’s got to count for something! I love this cookie. Peanut butter + chocolate = love. Even though I do occasionally make them at other times of year, I tend to think of these as Christmas cookies. I make them almost every year at this time, and that’s when I remember making them with my mom when I was younger. (My job was to unwrap all the kisses before she got the hot cookies out of the oven. I probably ate as many as made it onto cookies.)

Super simple to make, and really good- I don’t know why I don’t make them more often!

You’ll need: Flour, baking soda, salt, sugar, brown sugar, shortening, peanut butter, egg, milk, vanilla, Hershey Kisses.

In a large bowl, add 1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

2 Tablespoons milk

1 teaspoon vanilla

Combine until dough forms. Not quite there yet…

There we go. Shape the dough into balls.

Then roll those dough balls in granulated sugar. I find it easiest to pour some sugar onto a small plate.

Place sugar coated dough balls onto an ungreased baking sheet. Bake at 375 for 10-12 minutes.

While the cookies are in the oven, unwrap your Hershey kisses. (Or you can unwrap them before you get started… but I tend to do them as I go as I don’t want to unwrap more kisses than I end up with cookies.)

When the cookies are done, take them out of the oven…

… and IMMEDIATELY press a Hershey Kiss into the center of each cookie. You’ll have to leave the cookies in a single layer wherever you put them when you take them off the pan until they are completely cool. Until they’re cool, the chocolate on the kisses stays melted (I wanted to say melty, but Firefox says that’s not a word) and you’ll just end up smearing the chocolate around everywhere.

Enjoy!

Peanut Blossom Cookies

1 3/4 cup flour
1 t. baking soda
1/2 t. salt
1/2 c. sugar
1/2 c. brown sugar
1/2 c. crisco shortening
1/2 c. peanut butter
1 egg
2 T. milk
1 t. vanilla

Combine until dough forms. Shape into balls and roll in sugar. Place on ungreased cookie sheet. Bake 10-12 minutes at 375. Top each cookie with a kiss. Press firmly.