🥜 Peanut Blossoms

 

A 1958 Pillsbury Bake‑Off® winner—soft peanut‑butter cookies crowned with a milk‑chocolate kiss.

Yield: about 4 dozen cookies
Prep Time: 20 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C

Ingredients

Quantity	Ingredient
1 ¾ cups	all‑purpose or unbleached flour
½ cup	granulated sugar (plus extra for rolling)
½ cup	firmly packed brown sugar
1 tsp	baking soda
½ tsp	salt
½ cup	shortening
½ cup	creamy peanut butter
2 Tbsp	milk
1 tsp	vanilla extract
1	large egg
~48	milk‑chocolate candy kisses (about 2 pkgs)

Method

1. Heat oven to 375 °F (190 °C).

2. In a mixer bowl, cream shortening, peanut butter, granulated sugar, and brown sugar until smooth.

3. Blend in egg, milk, and vanilla.

4. Whisk flour, baking soda, and salt; gradually beat into peanut‑butter mixture.

5. Shape dough into 1‑inch balls; roll each ball in granulated sugar and place 2 in / 5 cm apart on ungreased sheets.

6. Bake 8‑10 minutes, just until tops begin to crack.

7. Immediately press a chocolate kiss into the center of each hot cookie (cookie will “flower” around the candy).

8. Cool on pan 2 minutes; finish cooling on racks.