I love how food can define family holidays. It seems like everyone has their own staples that they can’t live without when Christmas comes around. One of the favorites around my house is peanut butter blossoms. Peanut butter and chocolate is an age old combination that simply can’t be missing from our Christmas cookie tray.
It was super fun to let Lola help me make these this year. She was even able to turn the mixer on and off with minimal supervision. Its amazing how quickly children grow up. Even seeing how mature Lola is, its hard to believe Cas will ever be that old!
Due to our extreme love of the peanut butter blossom, the recipe below is actually a double batch and makes 80-90 cookies. Don’t worry, we ate a few and stuck the rest in the freezer to pull out when we have company. Hopefully I won’t sneak too many out of the freezer before then.
Peanut Butter Blossoms
1/2 cup shortening
1/2 cup butter, softened
1 cup brown sugar
1 cup granulated sugar, plus more for rolling
1/4 cup milk
1 cup creamy peanut butter
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
Approximately 90 Hershey’s kisses, unwrapped
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
Cream shortening, butter and sugars together in the bowl of an electric mixer fitted with the paddle attachment.
Add the eggs and mix well.
Beat in milk and peanut butter.
In a large bowl whisk together flour, soda, and salt. Turn mixer on low and slowly add flour mixture until incorporated. Add vanilla and mix a few seconds more.
Roll 1 1/2 inch balls of dough in sugar and place on prepared baking sheets 2 inches apart.
Bake 10-12 minutes, rotating the baking sheets halfway through, until just starting to brown around the edges.
Remove cookies from the oven and immediately press a Hershey’s kiss into the center of each cookie. Allow to cool 5 minutes on the cookie sheet and then remove to a cooling rack to cool completely and allow the chocolate to set.