Chocolate Peanut Butter Blossoms

Chocolate Peanut Butter Blossoms

Today I made them with chocolate, for a rich chocolate and peanut butter taste. In this recipe I would say the peanut butter taste is stronger than the chocolate. Sometimes I just like them with peanut butter alone ... so a recipe for that cookie follows the first one. Other options: you can also roll them in sprinkles for a festive holiday look if you use them as part of your Cookie Exchange.

1 package of Hershey's Kisses - Milk Chocolate
1/2 cup of shortening
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla extract
1/3 cup of Hershey's cocoa
1 teaspoon of baking soda
1/2 teaspoon of salt

Directions:

Heat oven to 375 degrees
Beat shortening and peanut butter in a large bowl until well blended (I used my electric mixer with the paddle attachment) Add brown sugar and granulated sugar and beat until fluffy. Ad egg, milk and vanilla and beat well. Stir together flour, cocoa, baking soda and salt. Gradually beat into peanut butter mixture.

Shape into 1 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until set.

Immediately press 1 unwrapped chocolate kiss into the center of each cookie. Cookie will crack around the edges. Remove from the cookie sheet to a wire rack and let them cool completely.
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For Peanut Butter Blossoms without the Chocolate Base

1/2 cup Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 Egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda

1/4 cup sugar (optional for rolling the cookie dough in)
48 milk chocolate candy kisses, unwrapped

Directions
Heat oven to 375°F. Combine the butter with 1/2 cup sugar, brown sugar, and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in 1/4 cup sugar. (optional) Place 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.