Last week I shared a post with an image of peanut butter blossom cookies made with heart-shaped chocolates instead of chocolate kisses. As peanut butter cookies are a hot commodity around here, I knew a batch of Heart Shaped Peanut Butter Blossoms were in my future.
The recipe I originally pinned used a bagged cookie mix. While I’m not against shortcuts, I don’t usually keep those kinds of things on hand. But I did have all I needed to whip up some from the recipe my Mom gave me awhile back.Continue reading »
I was in the baking mood over the weekend and felt like baking some cookies. I knew if I made chocolate chip cookies I’d end up eating more of them than I wanted to, so I decided to make peanut butter cookies, which are a favorite of my husband. I like them, too, but not so much that I’d be too tempted. They also fairly fast to pull together, and I always have the ingredients on hand. Definitely a vote in their favor.
This is my Mom’s recipe for peanut butter cookies (they’re also a favorite of my father’s so she’s baked a few dozen in her day). Not sure where she got it from, but it’s probably a fairly standard cookie recipe.
Whisk together the flour, both sugars, salt and baking soda.
Beat in the eggs, milk, peanut butter and shortening until dough pulls together.
Roll into small balls then roll the balls in sugar; place on a baking sheet. Press down slightly with tines of a fork.
Bake for 12-14 minutes until cookies start to brown. Cookies will continue to cook a little while cooling.
They’re also very yummy when you turn them into Peanut Butter Blossoms. Just press an unwrapped Hershey’s Kiss into the center of each cookie as soon as they come out of the oven (the tops will crack a little).