Eats & Treats: National Cookie Day

Today is a great day! Two very special things are happening today – my birthday and National Cookie Day! In honor of National Cookie Day (and because I am feeling generous 🙂 ), I am sharing one of my favorite cookie recipes.

These peanut butter blossoms are one of the tastiest cookies I have ever had. Um hello! Peanut butter and chocolate need I say more?!! I originally found this recipe on http://www.allrecipes.com (one of my favorite sites for recipes) but have changed it a bit over the past few years to suit to my tastes.

Ingredients: 

1 3/4 cups peanut butter (I recommend creamy but you can use crunchy as well) 

1 cup shortening

2/3 cup white sugar

2/3 cup brown sugar

1/4 cup milk

2 eggs

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/4 cup white sugar, or as needed (used to coat dough balls) 

2 (12 ounce) bags milk chocolate candy (such as Hershey’s Kisses®), unwrapped

Directions: 

  1. Beat the peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
  2. Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour. Refrigerating the dough helps it retain its shape and it will be easier to work with cold. 
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour 1/4 cup white sugar into a shallow bowl or plate. Form dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
  5. Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets (if necessary) and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake until the chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours. 

This recipe will yield about 4 dozen cookies.

To see the original recipe or to adjust the number of servings, please click here

 

 

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