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My review
Peanut Blossoms II
Rosemarie Magee
"I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!"
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Ingredients
1 h 30 m servings 116Original recipe yields 84 servings (7 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
- Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 461629 Ratings
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Most helpful positive review
12/13/2009
This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do no...
Most helpful critical review
12/18/2002
Hey...the idea behind these cookies was good, however in reality they were not up to our standards. Actually my friend and myself ate these cookies and did not feel very good afterwards. These...
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12/13/2009
This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do no...
12/11/2002
Great recipe! I have made a few batches, ones made with regular Crisco and ones made with butter. Everyone who has sampled both seem to like the ones made with butter better. Just remember th...
12/17/2000
This is a standard for my family however we have found that the "Dove Promises" are considerably better in the center. The chocolate is smoother, less bitter and the shape distributes the chocol...
12/6/2004
I have tried several Peanut Blossom Cookie recipes and my family and I agree that these are the best of the bunch! They are not as crumbly and dry as many of the other recipes I have tried and ...
12/12/2009
These cookies are so classic I remember helping myself to a neighbor's stash in her freezer when I was a little girl, and that was decades ago! My family and I have enjoyed them every year since...
12/18/2002
Hey...the idea behind these cookies was good, however in reality they were not up to our standards. Actually my friend and myself ate these cookies and did not feel very good afterwards. These...
3/20/2012
Awesome cookies! Made these following the recipe exactly and baked for 11 minutes. I think my cookies were a little bigger than the recipe called for because I ended up with about 70 cookies..bu...
10/26/2008
These turned out great....I've made them twice so far, and my kids keep begging me to make more. The first couple of batches out of the oven just dissappear...not even cooled. The kids say they...
12/18/2006
Great recipe! Always a favorite during the holidays. You do need to let these sit on a cooling rack for a while before putting them away to ensure the kiss in the center hardens after baking.