Peanut Butter Blossoms
Kiss Cookies

Plan on going to a cookie swap party, or need a special recipe for the holiday season?

Then try our peanut butter blossoms. These cookies are super easy to make yet look so impressive with their chocolate centres.

You may want to wait and eat them when they have cooled or perhaps you prefer them when they are still warm and the chocolate melted?

Whichever way you prefer them, these peanut butter kiss cookies will be a trip down memory lane for many people, but some things never go out of fashion.

Peanut Butter Blossom Cookies

Ingredients

• ½ cup shortening
• ½ cup peanut butter
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda / bicarbonate of soda
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose / plain flour
• ¼ cup granulated sugar
• Kisses milk chocolates

Method

1. Preheat oven to 180°C / 350°F.

2. Combine the shortening and peanut butter in a large bowl and beat with an electric mixer on medium to high for 30 seconds or until the mixture is creamy.

3. Add the ½ cup granulated sugar, brown sugar, baking powder and baking soda. Beat until all ingredients are mixed, scraping down the bowl occasionally.

4. Add the egg, milk and vanilla extract and beat until combined. Add the flour gradually, beating in as much as you can with the mixer. Then stir in the remainder by hand with a wooden spoon. Mix only until the flour has been incorporated.

5. Take spoonfuls of the dough and shape into 1 inch balls. Roll the balls in the ¼ cup granulated sugar until they are coated.

6. Line a cookie sheet with baking or parchment paper and place the balls on the sheet. Place the cookies about 2 inches apart.

7. Bake in the oven for 10 to 12 minutes or until the edges are firm and the bottoms are cooked.

8. Remove from the oven and immediately press a Kisses milk chocolate into the centre of each cookies.

9. Transfer the cookies to wire racks to allow the chocolate to harden and the cookies to cool.

Makes about 54 cookies.

Cook’s Tips

• To test for doneness, lift the cookie with a spatula. If the bottoms are light brown, then they are done.

• To shape the balls, divide the dough into equal 1 tablespoon portions. Roll each portion between the palms of your hand. It should be round and smooth all over.

Storing

• Your peanut butter blossoms can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

• Layer between sheets of waxed paper when storing.