Printable Recipe

1/2 cup butter, softened
1/3 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 t. vanilla
1 3/4 cup flour
1 t. baking soda
1/2 t. salt

Cream together butter and peanut butter. Gradually add sugars. Mix well. Add egg and vanilla. Mix well. Add dry ingredients.

Shape dough into balls and roll in sugar. Bake at 375 for 8 minutes. Remove from oven and place and unwrapped chocolate kiss in the center. Press firmly and bake 2 minutes longer.

Holly's Note:
I've also done these in mini muffin tins. Just roll a small ball of dough, dip in sugar and place in a greased or lined mini muffin tin. Press an unwrapped chocolate kiss upside down into the dough. Bake at 375 for about 10 minutes. I actually prefer these cookies done this way.

Printable Recipe

1 c. shortening
1 c. peanut butter (chunky is best)
1 c. sugar
1 c. packed brown sugar
2 eggs, beaten
1 t. vanilla
3 c. flour
1/8 t. salt
2 t. baking soda

Cream shortening and peanut butter, add sugars, eggs and vanilla. Mix well. Add dry ingredients. Mix well. Roll into small balls, place on cookie sheet and with a fork, press a criss-cross into each cookie. Bake at 375 for 8-9 minutes.

I made Peanut Blossoms this week and instead of doing it the normal way: rolling the ball of dough in sugar and baking it, then pressing an unwrapped chocolate kiss into it towards the end of baking; I baked them in mini muffin tins.

They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.

Check out the recipe here.