These cookies are scrumptious. What’s not to love about peanut butter and chocolate? One of my brothers (I have three) was in Virginia traveling on business yesterday. Brother David lives in Atlanta but gets up this way at least twice a year or so. This is David’s favorite Christmas cookie so knowing he would be here to eat them, I baked up these Peanut Butter Blossoms and had milk ready for his arrival.
- 1½ cups unbleached, all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 5 tablespoons unsalted butter, room temperature
- ⅓ cup solid shortening (such as Crisco)
- ½ cup peanut butter (like Jiff or Peter Pan)
- 1 cup firmly packed light brown sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1 (12-ounce) package milk chocolate kisses, most unwrapped (SEE NOTES BELOW)
- ⅓ cup granulated sugar (for rolling)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour salt and baking powder.
- In large bowl mixing bowl combine the butter, shortening and peanut butter and beat until smooth. Pour in the brown sugar and mix until smooth.
- Now add the egg and vanilla and blend until the yolk disappears. Gently add the flour mixture and blend on low until incorporated. Scrape down the sides of the bowl and blend another 30 seconds.
- Shape dough into 1-inch balls; roll in granulated sugar and place on the prepared cookie sheet at least 1-inch apart.
- Bake 9 to 12 minutes until light golden brown.
- Remove from oven; immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so the cookie lightly cracks around edge.
- Allow the cookies to sit on the pan or parchment for 5 minutes then remove to a wire rack to cool completely.
- Wait until the chocolate kisses have hardened before storing in an airtight container.