Peanut Butter Blossoms
Photo by: Jamie Lothridge, MyBakingAddiction.com
School teacher by day and author of the extremely popular baking blog, My Baking Addiction by night, Jamie Lothridge brilliantly combined her two passions when she decided that for 50 minutes a day she would teach her students how to cook and bake together.
Jamie has since spearheaded and succeeded in a herculean effort to outfit her humble classroom with everything she needed to teach her students the joys of discovery in the kitchen. The latest treat to come out of her classroom? These classic Peanut Butter Blossoms. Jamie says, "[The kids] were pretty amazed that the Hershey Kisses didn't completely melt into a puddle." Read more about Jamie's classroom kitchen...
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Jamie has since spearheaded and succeeded in a herculean effort to outfit her humble classroom with everything she needed to teach her students the joys of discovery in the kitchen. The latest treat to come out of her classroom? These classic Peanut Butter Blossoms. Jamie says, "[The kids] were pretty amazed that the Hershey Kisses didn't completely melt into a puddle." Read more about Jamie's classroom kitchen...
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients: Add all to shopping list
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 cup white sugar (for decoration)
2 (9-oz) bags milk chocolate candy kisses, unwrapped
1 cup peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup milk
2 tsp vanilla extract
3 1/2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 cup white sugar (for decoration)
2 (9-oz) bags milk chocolate candy kisses, unwrapped
directions:
1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
3. In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
4. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.
5. Bake in preheated oven for 10 to12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools. Store cookies in an airtight container at room temperature for up to 3 days.
Cook's Notes:
- This makes a lot of cookies, but it's perfect for cookie exchange prep or holiday parties.
- This recipe has not been tested with butter instead of shortening, so substitute at your own risk!
KITCHEN COUNTER:
Makes about 80 cookies
