Peanut Butter Blossoms Recipe
User Reviews
4.8
Peanut Butter Blossoms Recipe
Description
The Peanut Butter Blossoms Recipe produces soft cookies with a slightly chewy texture thanks to the combination of peanut butter and vegetable shortening. The dough is creamed with sugars and gradually mixed with flour and leavening agents before being shaped into balls and rolled in granulated sugar. Baking at 375°F until lightly browned allows the cookies to set while maintaining softness. Immediately pressing an unwrapped Hershey's Kiss into each warm cookie creates a melted chocolate center and characteristic cracked surface edges around the chocolate.
These cookies balance the rich nuttiness of peanut butter with the sweet, crisp sugar exterior and smooth milk chocolate topping. The method of beating the dough ensures a fluffy consistency, helping the cookies hold their shape without spreading excessively during baking.
They make a distinctive holiday treat or dessert and can be served as a snack or with beverages. This recipe provides flexibility in nut butter choice and candy topping, accommodating preferences or dietary needs.
You can substitute butter for shortening but chilling the dough for 30 to 60 minutes before shaping helps prevent excessive spreading and preserves softness.Using processed peanut butter with stable consistency prevents oil separation and spreading during baking.Other candies like Rolos or caramels may replace Hershey's Kisses to vary the flavor.These cookies freeze well when stored in an airtight container for up to 3 months.
Ingredients
- ¾ cup peanut butter
- ½ cup vegetable shortening
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- granulated sugar for rolling
- 48 Hershey’s Kisses unwrapped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.
- Shape dough into 1-inch balls (about 1 tablespoon or dough or a small cookie scoop) and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Use processed peanut butter without oil separation to maintain cookie shape and texture.
- Butter can replace shortening but chill dough for 30-60 minutes to avoid spreading.
- Substitute candies such as Rolos or caramels for Hershey's Kisses if desired.
- Freeze prepared cookies in airtight containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 71mg | 3% |
| Potassium | 34mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 5IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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