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cinnamon peanut blossoms with chocolate stars

(2 ratings)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

One of my favorite cookies to make and share! I add a little cinnamon in mine to kick it up a notch, and prefer Brach's Chocolate Stars over the kisses so the little points don't impale the roof of my mouth! Much more fun to eat! (photo from bing images)

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For cinnamon peanut blossoms with chocolate stars

  • 1/2 cup
    butter-flavored crisco
  • 3/4 cup
    creamy peter pan peanut butter
  • 1/3 cup
    sugar
  • 1/3 cup
    packed dark brown sugar
  • 1/2 tsp.
    cinnamon
  • 1
    large egg
  • 2 Tbl.
    milk
  • 2 tsp.
    vanilla
  • 1 1/2 cups
    flour
  • 1 tsp.
    baking soda
  • 1/2 tsp.
    salt
  • 1 cup
    sugar
  • 1 Tbl.
    cinnamon
  • 48
    brach's chocolate stars

How To Make cinnamon peanut blossoms with chocolate stars

  • 1
    Preheat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add sugar, cinnamon and dark 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. Shape dough into 1" balls. Roll in sugar and cinnamon mixed (last 2 ingredients before chocolate stars); place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate star into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. Store airtight.
  • 2
    Tip: While cookies are baking, I spread out the chocolate stars onto a parchment paper-lined plate and microwave them for a few seconds. DO NOT MELT them, just warm them a TINY bit to return them to a nice glossy chocolate again. While in the bag, they get beat up, chipped and scratched and look like they have a white dust on them. Nuking them returns them to a beautiful chocolate again. If you heat them too much, don't worry, they reharden. Just don't try to add them to a cookie if they are soft.
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