Peanut Butter Blossoms and Candy Cane Blossoms
These are two of my favorite Christmas cookie varieties. Peanut butter blossoms are a classic cookie, and when I found this recipe for chocolate crinkle cookies, I decided to use candy cane kisses to make candy cane blossoms. I thought they turned out so cute, and they were so rich and delicious!
Ingredients:
48 HERSHEY’S KISSES Brand Milk Chocolates (I used half milk chocolate kisses and half dark chocolate kisses)
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
Directions:
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.
Ingredients:
48-72 HERSHEY’S KISSES Brand candy cane chocolates
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
Directions:
1. Preaheat over to 350 degrees F (175 degrees C). Unwrap candy cane Kisses.
2. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
3. Shape dough into 1-inch balls. Roll in confectioner’s sugar sugar; place on ungreased cookie sheet.
4. Bake in preheated oven for 10 to 12 minutes. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 6 dozen cookies.
I ♥♥♥♥♥♥♥♥ these!! I think these were in the batch you sent me this last Christmas and they were divine! Now I’m dying to make them now that I have the recipe but surely those kisses aren’t available now…… are they??
Yum…I can’t wait to make the chocolate blossoms! Thank you for all of your great ideas and for inspiring me to do new things with my kids! All of your efforts are appreciated and we have been having fun doing some of the crafts and activities…Ty LOVED the “treasure hunt” with ice…that will be an ongoing one for the summer. Thanks again Mandi! Hillary
The chocolate blossoms are always on our cookie list every Christmas. They’re easy to make and even the little ones can help by adding the kisses! I’m hungry now!
Hillary, I’m so glad Ty enjoyed the ice treasures! I probably should do it with the girls again soon!
Those look so good! My mom makes the PB ones every year, but I’ve never seen the chocolate/peppermint ones. I’ll have to try making those.