Perfectly Sweet Peanut Butter Blossom Cookies

Who can resist soft peanut butter cookies topped with a maraschino cherry or a classic chocolate kiss? This delightful recipe combines the nutty flavor of peanut butter with a sugary crunch, finished with your choice of toppings for a treat that’s as fun to make as it is to eat.

Ingredients

• Dry Ingredients:
  • 1 ¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
• Wet Ingredients:
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup shortening
  • ½ cup peanut butter
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
• Toppings:
  • Maraschino cherries (cut in half, undrained for extra flavor)
  • Chocolate kisses or nuts

Instructions

1. Prepare the Dry Ingredients:
   In a medium bowl, combine the flour, baking soda, and salt. Set aside.
2. Mix Wet Ingredients:
   In a separate bowl, mix together the sugar, brown sugar, shortening, peanut butter, egg, milk, and vanilla until smooth.
3. Combine and Form the Dough:
   Gradually add the dry ingredient mixture to the wet ingredients and blend until the dough comes together.
4. Roll in Sugars:
   Combine some granulated sugar and brown sugar (no need to measure). Shape the dough into small balls and roll each ball in the sugar mixture until fully coated.
5. Bake:
   Place the dough balls on a baking sheet lined with parchment paper. Bake at 375°F for 10 minutes or until lightly golden.
6. Top the Cookies:
   Immediately after removing the cookies from the oven, gently press a topping into each cookie. Use halved maraschino cherries for a burst of fruity sweetness, chocolate kisses for classic flavor, or nuts for added crunch.

Tip: While some recipes suggest draining the cherries, leaving a little liquid adds extra flavor and keeps the cookies moist.

Pro Tips

• Customization Ideas:
  Feeling creative? Try mixing up the toppings with white chocolate chips, caramel pieces, or even candied nuts.
• Make Ahead:
  The dough can be made in advance and stored in the fridge for up to 3 days. Just bring it to room temperature before rolling and baking.
• Storage:
  These cookies stay fresh for up to a week in an airtight container—but they rarely last that long!