Peanut Butter Shamrock Blossom Cookies
It’s no wonder that Peanut Butter Blossom cookies are the favorite cookie of so many. Peanut butter and chocolate are old friends that go together perfectly. We decided to bring a St. Patrick’s Day twist to this delicious cookie by swapping the traditional Hershy’s Kiss with a shamrock-shaped chocolate and using green sugar on the outside of the cookie.
These cookies are so easy to make, and the St. Patty’s Day elements only added a couple of extra steps. I used my shamrock chocolate candy mold
How to Dye Sugar
Have you ever dyed your sugar? Its pretty darn simple. Get your sugar, add a couple of drops of food coloring, and stir it (or shake it if you’re combining in a baggy). Keep adding additional dye or sugar until you get to your desired color.
- 1 cup butter
- 1 cup creamy peanut butter
- 1 cup firmly packed brown sugar
- 1 cup white (granulated) sugar
- 2 eggs
- ¼ cup milk
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup green dyed granulated sugar (or regular white sugar if preferred)
- 84 chocolate shamrock candies
- Preheat oven to 375 degrees F and grease cookie sheet
- Cream together butter, peanut butter, brown sugar, and white sugar.
- Beat in eggs, one at a time, then add milk and vanilla extract.
- Stir until well blended.
- In a separate bowl, combine flour, salt, and baking soda. Add to peanut butter mixture, stirring all ingredients until well combined.
- Roll tablespoon of dough into a ball and roll in dyed sugar.
- Place dough balls about 2 inches apart on cookie sheet.
- Bake for 10-12 minutes.
- Remove from oven and immediately press chocolate shamrock candies into cookies.
- Allow to cool completely so shamrock cookies can re-harden.
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