Peanut Butter Blossoms
Peanut Butter Blossoms are a pretty holiday cookie that both kids and adults will love. They are a great addition to your cookie tray too!
Equipment
- Baking Sheets
- Stand mixer with paddle attachment or hand mixer
- Wire racks
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1 1/2 tsp pure vanilla extract
- 1 cup creamy peanut butter
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 1-2 packages of Hershey's Kisses
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening.
- Add granulated sugar, dark brown sugar, light brown sugar, pure vanilla extract, and peanut butter and beat until smooth.
- Drop in eggs and beat until combined.
- Add flour, baking powder, baking soda, and salt and beat until a soft dough forms.
- Shape dough into roughly 1 inch balls. Place onto an ungreased baking sheet about 2-3 inches apart.
- Bake for 10-12 minutes or until the edges are turning light brown.
- Remove from oven and let cookies rest on the baking sheet for 4-5 minutes.
- Press Hershey's Kiss in the center of each cookie.
- Move to wire racks and let cool completely.
- Enjoy!
- Store in an airtight container for 3-5 days. To freeze, store in an airtight container for up to 3 months. Place wax papers between layers.
