What’s Cooking In The Deep State, Super Secret Bakery Today? Peanut Butter Blossoms!

Have you ever had one of those days where nothing went right? Yeah, that was me, today. I baked two batches of brownies that have never failed me, but today they failed TWICE.

So, yeah… this is the second choice. And even it’s a bit of a fail, since my dough was too wet. (Dry brownies, wet ccokies. What the heck, LD?)

Well, maybe we can all learn something from this post, that things don’t always work out right, but you can still make something tasty.

Anyhoo… back to the cookies. I don’t keep Hershey’s Kisses in the house, so I used the Mini Reese’s White Chocolate Peanut Butter Cups. Because, sometimes it’s about trying new things and having fun. And also using what you have on hand. Okay, mostly that last one. 😀

So my cookies don’t quite have that familiar shape, but they still taste good, and that’s really all that matters. Heck, maybe we even started a new tradition here today!

*Goes away to do an internet search for the original recipe*

Okay, back, and now I know why the cookies were too wet. Mine didn’t have as much sugar. So if you want to bake them the classic way, use 1/2 cup each of brown sugar and granulated sugar. Or you can be like me and use less.

Peanut Butter Blossoms
adapted from the classic recipe, available all over the internet


  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 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
  • Additional granulated sugar

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. Makes about 48 cookies.

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