Peanut Butter Blossoms recipe

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Ingredients

1 ½ cups peanut butter
1 cup shortening
⅔ cup white sugar
⅔ cup brown sugar
¼ cup milk
2 eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
¼ cup white sugar, or as needed
2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Nutrition Info

215.9 calories
carbohydrate: 22.7 g
cholesterol: 10.9 mg
fat: 12.9 g
fiber: 1.2 g
protein: 4.1 g
saturatedFat: 4.6 g
servingSize: -
sodium: 153.8 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

  2. Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.

  5. Bake cookies in the preheated oven for 6 minutes, rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Recipe Yield

4 dozen cookies

Recipe Note

This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

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