4.5 from 813 votes
Peanut Butter Blossoms
Peanut Butter Blossoms blend creamy peanut butter and shortening with brown and granulated sugars to create a soft cookie dough that bakes into tender, slightly crisp-edged cookies. Each warm cookie is topped immediately after baking with a milk chocolate candy kiss that hardens upon cooling, offering a smooth, melty chocolate center that complements the nutty flavor. These cookies are ideal for holiday gatherings or cookie exchanges due to the generous yield and the classic combination of peanut butter and chocolate.
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings:
80
Course:
Baked Goods
Ingredients
- 1 cup shortening
- 1 cup peanut butter
- 1 cup brown sugar packed
- 1 cup granulated sugar plus 1/2 cup for rolling
- 2 egg
- ¼ cup milk
- 2 teaspoons vanilla extract pure
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt fine sea salt
- 18 ounces milk chocolate candy kiss unwrapped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, cream together shortening, peanut butter, brown sugar, and 1 cup granulated sugar until smooth. Add in the eggs one at a time, beating until fully incorporated. Mix in milk and vanilla.
- In a large bowl, combine flour, baking soda, and salt. Gradually add to the peanut butter mixture until well blended.
- Shape tablespoonfuls of dough into balls, and roll in remaining granulated sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Bake in preheated oven for 10 to 12 minutes. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
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Notes
- This recipe makes a large number of cookies, ideal for exchanges or holiday celebrations.
- Shortening is used instead of butter; substitutions have not been tested.
- Store the baked cookies in an airtight container at room temperature for up to three days to keep them fresh.