As the baker, I am privy to eating these cookies as soon as they come out of the oven. Think warm peanut butter, melty chocolate and a hint of fine sugar (perhaps more than a hint).

I default to HERSHEY’S recipe for Peanut Butter Blossoms for consistency. This recipe is straight-forward and always taste the same. I may bend the recipe and add ground roasted/salted peanuts in the future.

No need to be shy when rolling the finished dough balls in sugar. This is a crucial piece of the overall flavor profile.

peanut butter blossoms

48 HERSHEY'S KISSES Brand Milk Chocolates
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon pure vanilla extract

granulated sugar (for coating)

Remove the candy wrappers and set aside. (Tip: Do this in advance and store the chocolate in an airtight bag or container.)

Preheat the oven to 375˚ conventional.

Sift together the flour, baking soda and salt, set aside.

Beat the shortening and peanut butter in a large bowl until well blended. Add both sugars and cream the mixture until fluffy. Add the egg, milk and vanilla, beat well.

On low speed, gradually add the sifted flour mixture until just incorporated and dough comes together.

Shape the dough into 1-inch balls and generously coat in granulated sugar. Place dough balls 2-inches apart on a sheet pan lined with parchment paper.

Bake for 8-10 minutes until lightly browned. Immediately press a chocolate into the center of each cookie and allow to fully cool on a rack.

Recipe from HERSHEY’S kitchens.