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Tuesday, December 20, 2011

Peanut Butter Blossom Cookies



Total Time: 40 min                                               


Prep 30 min


Cook 10 min

Yield: 4 dozen cookies


  • 1/2 cup Crisco® Butter Shortening
  • 1/2 cup Smucker's® Creamy Natural Peanut Butter, stirred
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • 48 foil-wrapped milk chocolate pieces, unwrapped


1. HEAT oven to 375 degrees F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well
2. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
3. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
4. BAKE 10 to 12 minutes or until golden brown.
5. TOP each cookie immediately with a chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Don't forget to burn Scentsy Sugar Cookie!

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