Peanut Butter Blossoms
Here’s a recipe distinct from everything else on my blog. For me, this family recipe is synonymous with Christmas, family and mother’s love, and reminds me of my childhood.
Part of what makes this distinct is this: you’re probably thinking, “Is there really Crisco in this NoCrumbsLeft recipe?!” And, in fact, there is. And while you might think I’m tempted to make the recipe more healthful and aligned with the other cooking I do, I’m actually not. My mom has been gone 16 years, and this recipe holds a bit of her magic and is influenced with lots of her love. Every year, I make these around the holidays, and nobody complains.
This year, I was invited by Becca at Displaced Housewife to participate in an Instagram cookie swap with many people I’ve never met. Everyone received one name, baked their cookies, and sent them off. Thanks so much to for including me!
The wonderful cookies I received from my mystery baker Samantha of My Kitchen Love were absolutely spectacular!
Be sure to check out all the blogger’s recipes below.
[recipe title=”Peanut Butter Blossoms” print=”true” ]
- 1/2 cup Crisco Shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 – 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag chocolate Kisses
- parchment paper
Preheat oven to 375ºF.
In a large bowl, cream the shortening, peanut butter, sugar and brown sugar together until combined well.
In a separate bowl, mix the egg, milk and vanilla together with a fork to combine, then add to the larger bowl and combine well.
In a separate bowl, mix the flour, baking soda, and salt. In 3 batches, add this mixture to the other bowl until everything is combined well.
Drop teaspoons onto a parchment paper lined cookie sheet. (I like to weigh each one to be the same, 9/10 of an ounce, so that they all cook evenly). Bake for 8 minutes. Remove from the oven and place a kiss in the center of each cookie. Then bake for 1 more minute and watch it, in case it needs an additional minute of baking. Remove and let cool.
- Measuring spoons and measuring cups
- Mixing bowls
- Baking sheet
- Parchment paper
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Teri, the cookies and sentiment behind them are truly lovely. I’m definitely going to make your mom’s cookies for my own children this year (the PB and chocolate combo is brilliant and perfectly nostalgic). I’m so happy I got to send you cookies and get to know you better – you’re a wonderful lady. I wish you and yours nothing but laughter, love, and joy this holiday season.
Hi Teri — I’m glad you didn’t change these. I absolutely love that it’s your mom’s recipe and I can’t wait to give it a try. They look completely delicious!!! I hope you had fun doing this — I loved giving and receiving the cookies. I just wish we could have a little bit of everyone’s!! xoxo
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These cookies are wonderful and to be able to make your mom’s cookies to share is a lovely thought! I love the graphical picture of the cookie and how you can see the sugar on it! Btw, love your blog! Congratulations 🙂
So glad you kept the recipe just like your mother used to make them Teri! Don’t mess with success right?! So happy I got to participate in the swap with you. Can’t wait to try these!
Hi Teri! I looove these cookies.. and although I don’t use shortening either, some things just can’t be changed. They are absolutely perfection. Thank you for sharing them, and your story. xo
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Teri, these cookies are special and the memories they bring for you even more so. Peanut Butter Blossoms are near and dear to me too. This season isn’t complete without them. Thank you for sharing them and your story!
You know why I’m in love with these more than ever?? Because, its your mum’s. SO many memories.
Also, love a bit of shortening in certain cookies, it creates a crispy texture that nothing else does. You know I’m gonna bake these with my boys very soon.
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I made your peanut blossom recipe tonight and they turned out perfect! Thanks!!
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