Christmastime has always been my favorite time of year. I may be a bit quirky and unique throughout the year but during the holidays I am very traditional. The ornaments on our Christmas tree are carefully placed on branches while we share the special memory that each holds. Every Christmas Eve my family reads, “‘Twas the Night Before Christmas” and the Christmas story from the book of Luke right before we all go to bed.

As in many households, one of our family traditions is something sweet—Peanut Butter Blossoms. They were one of my daddy’s favorite treats each Christmas. You’d always see a sly lil’ smirk on his face after he’d popped one in his mouth! Since I made them for our “Mrs. Claus’ Kitchen” {inspiration} party, I wanted to share our family recipe with you…two ways!

The first way to make these delicious lil’ treats comes from my sister, Dort. She started making these back in college and is the Head Peanut Butter Blossom Baker each Christmas. Here’s her recipe…

Dort’s PEANUT BUTTER BLOSSOMS

  • 1/2 c Shortening
  • 1/2 c Peanut Butter
  • 1/2 c Dark Brown Sugar
  • 3/4 c Sugar + 1/4 c (reserved to the side)
  • 1 Egg
  • 1 t Vanilla
  • 2 T Milk
  • 1 3/4 c Flour
  • 1 t Baking Soda
  • 1/4 t Salt (if using Salted Butter as your shortening, reduce to 1/8 t)
  • Hershey’s Kisses (your favorite flavor!)

1. Preheat oven to 350°.

2. Cream shortening, peanut butter, dark brown sugar, sugar, egg, vanilla and milk.

3. In a separate bowl, mix together flour, baking soda and salt.

4. Slowly blend in the dry mixture to the creamed mixture.

5. Roll dough into balls (approximate 1T each).

6. Roll in reserved sugar.

7. Bake 8 minutes.

8. Unwrap Hershey’s Kisses and press in warm cookies.

9. Remove to a cooling rack.

YIELD: 3 dozen

{Hint}: Eat warm cookies with a glass of milk!

While I love Dort’s recipe, I don’t always have time to make cookies from scratch. I created a shortcut version that my Head Peanut Butter Blossom Taster (aka J) thinks are, “Yummy!” Here’s my way…

Do’s PEANUT BUTTER BLOSSOMS

  • Refridgerated Peanut Butter Cookie Dough
  • Hershey’s Kisses (we prefer Dark Chocolate)

1. Preheat oven to 350°.

2. Place rounded tablespoons of cookie dough on cookie sheet.

3. Bake for 9-11 minutes or until golden brown.

4. Place unwrapped Hershey’s Kisses in the center of warm cookies.

5. Cool on cookie sheet for 5 minutes then place on a cooling rack.

{Optional}: Roll dough balls in 1/4 c of sugar prior to baking.

YIELD: 2 dozen

{Hint}: Eat before your hubs gets his hands on them!

Make sure you download our {free} Snowman Recipe Cards. I hope you’re inspired to create a sweet family tradition of your own!

I dedicate this post to my daddy, Merle, who passed away 3 years ago tomorrow.

We miss you, Daddy! J’s eatin’ a dozen Peanut Butter Blossoms in your honor!

 

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