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Peanut Blossom Cookies

photo source: Hershey's Kitchens

A family favorite! This cookie is always served at our Christmas celebration.

48 Hershey’s Kisses Chocolates
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 vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

1. Heat oven 375 degrees. Remove foil from Kisses chocolate.

2. 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.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. 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 and allow to cool completely. About 4 dozen cookies.



Rocky Road Fudge

The Christmas baking has begun at our house. Rocky Road Fudge. YUM! I can’t resist the combination of chocolate and peanuts. This recipe is great for giving or the bake sale table at the church bazaar.

Rocky Road Fudge

1 cup semi sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
3 cups mini marshmallows
1 cup roasted peanuts

Melt the first three ingredients over low heat then fold into marshmallows and peanuts. Press into an 8″ x 8″ square baking dish that has been lined with foil. Let cool, then place in the fridge to firm up. Peel off foil before slicing into chunks.

My tips:
1. Line the pan with foil before starting the melting process.
2. For a double batch, line a 9″ x 13″ pan.

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