Name: Chocolate Peanut Butter Blossom Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 54
Ingredients: Reynolds® Parchment Paper -; Shortening - ½ cup; Peanut butter - ½ cup; Packed brown sugar - 1 cup; Baking powder - 1 teaspoon; Baking soda - ⅛ teaspoon; Egg - 1; Milk - 1 tablespoon; Vanilla - 1 teaspoon; All-purpose flour - 1 ½ cups; Unsweetened cocoa powder - ¼ cup; Granulated sugar - ¼ cup; Dark chocolate "kiss" candies - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Peanut Butter Blossom Cookies

1. Reynolds® Parchment Paper -

2. Shortening - ½ cup

3. Peanut butter - ½ cup

4. Packed brown sugar - 1 cup

5. Baking powder - 1 teaspoon

6. Baking soda - ⅛ teaspoon

7. Egg - 1

8. Milk - 1 tablespoon

9. Vanilla - 1 teaspoon

10. All-purpose flour - 1 ½ cups

11. Unsweetened cocoa powder - ¼ cup

12. Granulated sugar - ¼ cup

13. Dark chocolate "kiss" candies - ¼ cup

How to cook deliciously - Chocolate Peanut Butter Blossom Cookies

1. Stage

Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.

2. Stage

Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.

3. Stage

Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.

4. Stage

Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.