Peanut Butter Blossoms Recipe
Ingredients
| 48 | CHIPITS Mini KISSES Milk Chocolate Baking Pieces (48) |
| 1/2 cup | shortening (125 mL) |
| 3/4 cup | peanut butter (175 mL) |
| 1/3 cup | granulated sugar (75 mL) |
| 1/3 cup | light brown sugar (75 mL) |
| 1 | egg (1) |
| 2 tbsp | milk (30 mL) |
| 1 tsp | vanilla extract (5 mL ) |
| 1 1/2 cups | all-purpose flour (375 mL) |
| 1 tsp | baking soda (5 mL) |
| 1/2 tsp | salt (2 mL) | granulated sugar |
Directions
- 1. Heat oven to 375°F (190°C). Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup (75 mL) granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch (2.5 cm) balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen cookies.
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