10 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 3
  • 1 Rating Star 1
  • 2 Rating Star 1

For a whole wheat version of this chocolate candy-topped cookie recipe, use only 1 cup all-purpose flour and add 3/4 cup whole wheat flour.

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Ingredients

Directions

  • In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

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  • Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie's center. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.

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Tips

Bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Nutrition Facts

83 calories, 4 g fat (2 g saturated fat, 4 mg cholesterol, 27 mg sodium, 10 g carbohydrates, 0 g fiber, 1 g protein.

Reviews (1)

10 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 3
  • 1 Rating Star 1
  • 2 Rating Star 1
10/10/2017
PEANUT BUTTER BLOSSOMS ARE MY ABSOLUTE FAVORITE COOKIE. MMMMMMM YUMMY.