The Best Baking Tips We've Ever Published

It's time to polish that Best Baker on the Block trophy, because these no-fail tips will take your baking to the next level.

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All-Time Favorite Christmas Cookies

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Popular in Food

Chocolate-Peanut Butter Blossoms

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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

Chocolate-Peanut Butter Blossoms



  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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