Peanut Butter Blossoms
Nutritional Info
- Servings Per Recipe: 108
- Amount Per Serving
- Calories: 91.0
- Total Fat: 4.6 g
- Cholesterol: 5.1 mg
- Sodium: 40.7 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.4 g
- Protein: 1.5 g
View full nutritional breakdown of Peanut Butter Blossoms calories by ingredient
Introduction
These are SO good!! Peanut butter cookies with hersheys kisses on top. (use butter flavored shortening-not regular) These are SO good!! Peanut butter cookies with hersheys kisses on top. (use butter flavored shortening-not regular)Number of Servings: 108
Ingredients
-
1 cup butter flavor shortening
1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1/4 cup non fat milk
2 tsp vanilla
3 1/2 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup sugar (for later)
18 oz Hershey kisses (2 9-oz bags)
Directions
Preheat oven to 375
Use parchment paper on cookie sheets
Makes about 9 dozen 2-3" cookies
Cream shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in eggs one at a time. Stir in milk and vanilla. Combine the flour, baking soda, and salt; stir into peanut butter mixture until well blended. Shape tablespoon full of dough into balls. Roll in remaining white sugar. Place cookies 2 in apart on cooking sheets.
Bake 8-10 minutes (or until cookies begin to crack)
Immediately press a chocolate kiss in the center of each cookie. Allow to cool.
Number of Servings: 108
Recipe submitted by SparkPeople user VEMICHEL.
Use parchment paper on cookie sheets
Makes about 9 dozen 2-3" cookies
Cream shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in eggs one at a time. Stir in milk and vanilla. Combine the flour, baking soda, and salt; stir into peanut butter mixture until well blended. Shape tablespoon full of dough into balls. Roll in remaining white sugar. Place cookies 2 in apart on cooking sheets.
Bake 8-10 minutes (or until cookies begin to crack)
Immediately press a chocolate kiss in the center of each cookie. Allow to cool.
Number of Servings: 108
Recipe submitted by SparkPeople user VEMICHEL.
