Peanut Butter Blossoms (Pillsbury Bake-Off Winner, 1958)

Soft peanut-butter cookies rolled in sugar and topped with a milk-chocolate kiss.

Heat oven:
375°F / 190°C. (Leave cookie sheets ungreased.)

Cream together:

• ½ cup shortening

• ½ cup creamy peanut butter

• ½ cup granulated sugar (plus extra for rolling)

• ½ cup firmly packed brown sugar

Blend in:

• 1 large egg

• 2 Tbsp milk

• 1 tsp vanilla extract

Whisk together:

• 1¾ cups all-purpose (or unbleached) flour

• 1 tsp baking soda

• ½ tsp salt

Mix:
Gradually beat dry ingredients into the peanut-butter mixture.

Form cookies:
Shape into 1-inch balls, roll in granulated sugar, and place about 2 in / 5 cm apart on ungreased sheets.

Bake:
8–10 minutes, just until tops begin to crack.

Finish:
Immediately press a milk-chocolate kiss into the center of each hot cookie (the cookie will “flower” around it). Cool 2 minutes on the pan, then move to racks.

Yield: about 4 dozen cookies.

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🍪 Chocolate Chip Cookies

 

Yield: about 4 dozen cookies

Prep Time: 15 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C).

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Fold in chocolate chips and, if using, nuts.

6. Drop rounded teaspoonfuls 2 in / 5 cm apart onto ungreased cookie sheets.

7. Bake 8‑10 minutes, until edges are light golden.

8. Cool 1 minute on the sheet; transfer to wire rack to finish cooling

   
   
   
   
   

🍫 Super Treat Bars (M&M® & Caramel Blondies)

 

Yield: 24 bars

Prep Time: 10 min | Bake Time: 15 – 25 min
Oven: 375 °F / 190 °C

Note: The original clipping only showed the topping and bake instructions. The base dough is the same as the chocolate chip cookie recipe elsewhere. The version below keeps the spirit of the Pillsbury recipe and the hand‑written “M&Ms + caramels” note.

Quantity	Ingredient
¾ cup	firmly packed brown sugar
½ cup	granulated sugar
½ cup	margarine or butter, softened
½ cup	shortening
1 ½ tsp	vanilla extract
1	large egg
1 ¾ cups	all‑purpose or unbleached flour (Pillsbury’s BEST® specified)
1 tsp	baking soda
½ tsp	salt
1 cup	semisweet chocolate chips (6‑oz pkg)
½ cup	chopped nuts or sunflower kernels – optional

Method

1. Pre‑heat oven to 375 °F (190 °C). Do not grease, use a plain 13 × 9‑inch baking pan.

2. In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.

3. Beat in vanilla and egg.

4. In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.

5. Spread batter evenly in prepared pan. Sprinkle the top with M&M’s and caramel quarters; press them lightly into the surface.

6. Bake 15‑25 minutes—edges will be set and the center light golden.

7. Cool completely in pan, then cut into 24 squares

8. Fold in chocolate chips and, if using, nuts.