No Shortening Peanut Butter Blossoms

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/3 cup Brown sugar
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 2 tbsp Milk

• Other

  • 36 Hershey's kisses, unwrapped

Found on lovelylittlekitchen.com

Description

Ingredients

• 1/2 cup coconut oil, in liquid form
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 3/4 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 36 Hersheys Kisses, unwrapped

Directions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, cream oil, sugars, and peanut butter together until smooth. Add egg, vanilla extract, and milk and mix.
• In a separate bowl, mix flour, salt and baking soda.
• Gradually add the flour mixture to the wet ingredients and mix until a smooth dough forms.
• Scoop the dough into 1 inch balls, and place on a baking sheet. I like to line my baking sheets with parchment paper or Silpat liners.
• Bake for 9-10 minutes, and then remove from the oven and press a Hersheys Kiss on top. Allow the cookies to cool for 3-5 minutes on the cookie sheet, and then transfer to a cooling rack.