Ingredients
- 1 3/4 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar firmly packed
- 1 large egg unbeaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- additional granulated sugar for rolling
- 36 milk chocolate candies unwrapped
Equipment
- Ungreased cookie sheets
- Rounded teaspoon or small cookie scoop
Method
- Preheat the oven to 375°F. Leave the cookie sheets ungreased.
- Sift the flour, baking soda, and salt together.
- Cream the shortening and peanut butter. Gradually add the granulated sugar and firmly packed brown sugar, beating until fluffy.
- Add the unbeaten egg, vanilla, and milk. Blend well, then gradually mix in the dry ingredients.
- Shape the dough into balls using a rounded teaspoon for each. Roll the balls in additional granulated sugar and place them on ungreased cookie sheets.
- Bake for 10 minutes. Remove from the oven and immediately press one milk chocolate candy firmly into each cookie so the cookie cracks around the edges. Return to the oven and bake 2 minutes longer, until golden brown.
Nutrition
Notes
- This is an heirloom recipe transcribed from the clearly bounded Peanut Blossoms section of the handwritten card.
- The faint notes beginning with “40 cookies” lower on the back appear to belong to a separate recipe and were not incorporated.
- The original recipe specifies a yield of 3 dozen cookies.
- Nutrition is estimated per cookie, including one milk chocolate candy, and will vary by brand and portion size.