This is my holiday take on the Great American Peanut Blossoms by Hershey. Using Honey Roasted Peanut Butter makes a sweeter cookie, and using hollyberry decor makes them look like little wreaths.

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Recipe Summary

cook:
8 mins
prep:
15 mins
total:
23 mins
Yield:
About 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 1. Heat oven to 375`F.

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  • 2. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup 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 balls. Roll in Hollyberry decor, pressing with a rolling motion so they stick to the dough. Roll in granulated sugar; place on ungreased cookie sheet.

  • 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

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