Peanut butter blossoms ahoy!

Oh. My. GOD. I found the recipe for my favorite cookie ever! I’m sure I could have easily scoped this out months — if not years — ago, but I stumbled across it in my Internet travels today. My mother usually makes these around Christmas, and I pretty much begged her to whip up a batch this year. I had no idea this is what they’re called — I usually just call them, “Mom, you know that cookie with chocolate in the middle I like?” — but I’ll roll with it.

I present to you . . .

Peanut Butter Blossoms

Yield: 4 Dozen Cookies


• 1/2 cup Crisco® Butter Shortening
• 1/2 cup Jif® Creamy Peanut Butter
• 1/2 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Sugar
• 48 foil-wrapped milk chocolate pieces, unwrapped

1. HEAT oven to 375°F.
2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. BAKE 10 to 12 minutes or until golden brown.
6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Recipe courtesy JIF

UPDATE 12/15: I made them!