Cooking with Katie



Peanut Blossoms

We love to give these cookies away as presents because they’re so easy to make and get ready, and they have a really long shelf life. And who wouldn’t want to get a good, home-made peanut butter and chocolate cookie?!?! Well, I guess if you’re allergic to peanuts, you wouldn’t like them…..Ooo….

Anyway, all of you who aren’t allergic to peanuts can enjoy these delicious cookies; and all of you who are can enjoy the peanut-free cookies I’ll post tomorrow! 🙂 Make these with someone you love and then give them to someone you love even more! Happy Holidays!

Peanut Blossoms (Pillsbury)

  • 1 3/4 c flour
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c shortening
  • 1/2 c peanut butter
  • 2 tbsp. milk
  • 1 tsp. vanilla
  • 1 egg
  • sugar
  • Hershey kisses

Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms. 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

Makes 36-48 cookies.

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