theCOZYgreenCOCOON

Headed towards back to the basics living.


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Valentine’s Day Idea #2: Bake Cookies-Peanut Butter Blossom Cookies that is!

Okay this takes a bit more planning unless you keep a stocked pantry-although many of the ingredients are fairly common I would say. And who doesn’t love a cookie? I honestly don’t think I’ve ever met someone who doesn’t like cookies. I have met a few people who don’t like chocolate-it’s beyond my ability to truly grasp the idea  but I have met them. So, if you like cookies and you like peanut butter and you like chocolate-these cookies are a no brainer! They remind me of a Reese’s Pieces cup. Yum! My aunt used to make these at Christmas when I was little. DH had never had them until I made them this Christmas. His response after the first bite: “And you’re just now making these?!?” Needless to say they didn’t last long.

For Valentine’s Day I just switched out the Hershey’s Kisses for heart-shaped Dove chocolates.  If giving as a gift, put them in a pretty tin, wrap them in craft paper with a pretty ribbon and note, or just put them on a pretty plate-honestly I doubt your recipient will care much about the packaging once they’ve tried the cookies. Hope you have a delicious time making them, just remember to leave a few for your intended recipient (;  xoxo

**Looking to make these a little healthier? Try substituting shortening for canola oil, milk chocolate for dark chocolate and whole wheat flour for all purpose.

The Goods:

  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S 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
The Grind:

1. Heat oven to 375°F. Remove wrappers from chocolates.

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. Cool completely. About 4 dozen cookies.

For more nutritional info and ideas, visit the Hershey’s Kitchen, where I got this delicious recipe from.

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