Recipe of the Issue: peanut butter and chocolate cookies

You might just fall in love with these savory cookies.

You might just fall in love with these savory cookies.

Katherine Sauvageot, Section Editor

These rich peanut butter and chocolate cookies will be sure to satisfy all your sweet tooth’s needs! Add Peanut Butter Blossoms to your cookie rotation this holiday season and be sure to win over the crowds.

Prep       Cook       Ready in

30 m       12m        1 h 30 m



+1 cup shortening

+1 cup peanut butter

+1 cup packed brown sugar

+1 cup white sugar

+2 eggs

+1/4 cup milk

+2 teaspoons vanilla extract

+3 1/2 cups all-purpose flour

+2 teaspoons baking soda

+1 teaspoon salt

+1/2 cup white sugar for decoration

+2 (9 ounce) bags milk chocolate candy kisses, unwrapped



  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonful of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.