Sunday, December 7, 2014

Best and Quick Peanut Butter Blossom Cookies

I love these traditional holiday cookies, but sometimes you just don't have the time to make each recipe from scratch so we all look for the best tasting short cuts we can find.  It's always good to have a recipe you can always depend on and Pillsbury® refrigerated peanut butter cookies is mine.  However if you would like to make the same recipe from scratch, don't worry I have the recipe below.

Ingredients:

  • I roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
  • 3 tablespoons sugar
  • 36 Hershey's® Kisses® Brand milk chocolates, unwrapped

Directions:

Heat oven to 350°F.  Shape dough into 1-inch balls with a teaspoon; roll in sugar. 










On ungreased cookie sheets, place balls 2 inches apart.  











Bake 10 to 12 minutes or until golden brown.  Cool for 1 minute. Top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edges.  My favorite part is how the heat from the warm cookie makes the kisses look melty.  Cool completely before storing.






Did you know that peanut butter cookies recipe was developed by Freda Smith of Ohio for the 9th Pillsbury Bake-Off in 1957?  More than 50 years later the recipe is proudly featured in all the holiday cooking magazines and advertisement for the Hershey's® Kisses® Brand.  

Ingredients:

  • 48 Hershey's® Kisses® Brand milk chocolates, unwrapped
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoon vanilla extract
  • Granulated sugar for cookie balls

Directions:

  1. Heat oven to 375 degrees.
  2. In a medium bowl combine the flour, baking soda and salt with a whisk until well blended; set aside.
  3. In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended.
  4. Add 1/3 cup sugar and brown sugar and beat until fluffy.
  5. Add egg, milk, and vanilla and beat until well blended.
  6. Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.
  7. Shape dough into 1-inch balls ; roll in sugar.
  8. Place on lined cookie sheets 2 inches apart.
  9. Bake 8 to 10 minutes or until lightly browned.
  10. Remove from the oven and press a chocolate Kiss into the center of each cookie.
  11. Remove the cookie with a spatula to a wire rack to cool completely. 
In 1957 there was only one Hershey's Kiss flavor to choose from, now you can add any Hershey's Kiss to suit your mood.