Chocolate-Peanut Butter Blossoms

Chocolate-Peanut Butter Blossoms Enlarge Image
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Makes:
48 servings
Serving Size:
1 cookie
Yields:
About 48 cookies
Prep:
35 mins
Chill:
1 hr
Bake:
10 mins 350°F per batch
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Chocolate-Peanut Butter Blossoms

Ingredients
1/2
cup shortening
1/2
cup peanut butter
1
cup packed brown sugar
1
teaspoon baking powder
1/8
teaspoon baking soda
1
egg
2
tablespoons milk
1
teaspoon vanilla
1 1/2
1
cup finely ground peanuts
48
milk chocolate stars or kisses

Directions

  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
  2. In a large bowl, combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking powder, and baking soda. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.
  3. Place finely ground peanuts in a small bowl. Shape dough into 1-inch balls. Roll balls in peanuts to coat. Place 2 inches apart on the prepared cookie sheet.
  4. Bake in the preheated oven for 10 minutes. Immediately press a chocolate star into the center of each cookie. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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