Wednesday, February 11, 2015

Valentine Peanut Butter Blossoms

Valentine's Day always sneaks up on me. I love all the pink and red decorations and plan on doing lots of cutesy things, but then I look at the calendar and it's the second week of February.

Really? Time does fly.

It doesn't help that I'm stressed to the max this month. We are moving (again) ((yay!)) and I'm the one that had to stay behind and pack up the whole place. So even though we really don't celebrate Valentine's, my husband better recognize and get me something!  ;)

I'm more stressed with the move especially because now Lady H is in Kindergarten and she has to move to a new school. She's all excited about it.....I'm the one that's having the anxiety. She will have no problem making new friends and adjusting. She's an only child so she has no problem approaching other kids and asking if they want to play or be friends. I'm not worried about her. It's all the paperwork and forms that I have to complete. Since we are moving to another state, there are more forms and things that have to be done. Top that with all the packing and finishing up at my job, I'm already stressed just thinking about it.

And what's good for stress? Uh, yeah, chocolate is good for stress. Mix that with peanut butter and that's a double stress reducer. I make these peanut butter blossoms all the time, but thought I could Valentine's these up with some Hershey's chocolate hearts. I think they turned out pretty cute.

Valentine Peanut Butter Blossoms
Recipe from Pillsbury

1 3/4 cup all-purpose flour
1/2 cup sugar + addition for rolling
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 cup creamy peanut butter
2 tablespoons milk
1 teaspoon vanilla extract
1 egg
20-24 Hershey's chocolate hearts

Heat the oven to 375 degrees. Line baking sheets with either parchment or silicone baking sheet. Set aside.

In a large mixing bowl, combine the flour, 1/2 cup sugar, and brown sugar. Mix until combined. Then add baking soda, salt, shortening, peanut butter, milk, vanilla extract, and egg.   Mix again until combined until a stiff dough forms.

Next, shape the dough into 1-1/2 -2 inch balls and then roll balls in extra sugar. Place the balls about 2 inches apart on the prepared cookie sheets.

Bake for 9-12 minutes or until golden brown. Once removed from the oven, quickly top each cookie with a chocolate heart and press down, gentle but firmly so the cookie cracks around the edge. Carefully remove the cookies from the cookie sheet and cool on a wire rack.

This recipe made about 2 dozen cookies for me.

*Note - make sure that the cookie is completely cooled before stacking them for storage or transport. The chocolate heart will be soft from the hot cookie so you will need to be careful and allow plenty of time for the chocolate to set back up.


  1. It totally snuck up on us right? These are so wonderful. Adorable!

  2. Chocolate is always the answer to everything. Can't believe it's February already too, good luck with the move and hope your lil lady adjusts well to her new school! Love these peanut butter blossoms - the heart chocolates are perfect for Valentine's Day!

  3. It's so true. It's all healthy January and then it's super bowl and then BAM. Valentine's. These are fabulous!!

  4. Everything will fall into place once the walls absorb the aromas of bread, peanut butter blossoms, etc! Wish you all the best!

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