Peanut Butter Blossoms with Heart Chocolates
adapted from hershey's
36 - 40 HERSHEY'S heart milk chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
Preheat oven to 375°F. Remove wrappers from chocolates. Let a big kid help with the wrappers.
(Do not be attempted to get another brand of chocolates.. unless you want your cookies to say Dove on them. Ha!) Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls, a scoop helps! Roll in granulated sugar; place on ungreased cookie sheet and bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. If chocolate hearts begin to melt, place into fridge (or outside with icicles!) to keep maintain shape. About 36 cookies. Serve to those you love. xo.
p.s. more peanut butter cookie love here and here and here.
do you have a cooking bible binder? here's mine. it's ginormous.
rolling with the homies. it's helpful to have a happy baby swinging and smiling at you.
cookies cooling. uh oh, some are melting into oblivion! mayday, mayday.
i knew this icy cold weather was good for something. instant cool-down session.
peanut butter and milk chocolate; my favorite couple. happy love month.