Chocolate Peanut Butter Blossom Cookies are soft, chewy, and topped with a sweet chocolate kiss. These cookies are a delectable treat for any occasion - especially when they are all decked out with sparkly sugar crystals and sprinkles!
2tablespoonsmilkcan substitute coconut, almond or rice milk
1.5cupall-purpose flour
1teaspoonbaking soda
.25teaspoonsalt
granulated or decorative sugarsto roll cookies in
24 - 36unwrapped Hershey's KISSESdepending on how large you roll your cookies
Instructions
Preheat oven to 375° F. Cover two baking sheets with parchment paper or silicone baking liner.
In a large bowl, beat together peanut butter, shortening, egg, sugars, and milk until smooth and creamy.
Stir in flour, baking soda, and salt. Mix until thoroughly combined.
Scoop dough and roll into 1-inch balls. Roll in sugar and place 3 inches apart on prepared baking sheets.
Bake for 8 to 10 minutes, or until set but not hard.
Gently press a "kiss" into the center of each cookie. Remove to a wire cooling rack and allow to cool completely.
Notes
Use crunchy peanut butter if you prefer a bit of texture and nutty crunch in your cookies.
Store completely cooled cookies in an airtight container at room temperature for about 3-5 days. If you want to extend their shelf life, you can freeze them for up to a 3 months.
You can experiment with different chocolates or candies for the center, such as chocolate truffles or any other chocolate candies that would compliment the peanut butter flavor.
To make ahead of time, prepare the cookie dough and store it in an airtight container in the refrigerator until ready to use.
If your cookies turn out too soft or underbaked, you can put them back in the oven for an additional 1-2 minutes. Keep an eye on them to prevent overbaking. Lining the cookie sheet with parchment paper will help prevent over browning.