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This recipe for Peanut Butter Blossoms (Chocolate Kiss Cookies) has been a family favorite for more than 50 years. The holidays wouldn’t be the same without these amazing cookies!
Peanut Butter Blossoms with a milk chocolate kiss on top.
These peanut butter cookies are crisp on the edges and chewy in the middle. While the cookies are still warm a rich milk chocolate kiss is pressed into the center creating those classic little cracks around the edges.
Peanut Butter Blossoms are absolutely scrumptious, and easy to make too. And they’re made with simple ingredients you probably already have right in your pantry.
PRO TIPS: Never make these Peanut Butter Blossoms when you’re hungry
There’s something about that smell of warm peanut butter cookies and a soft, creamy, milk chocolate kiss that make these irresistible. I’m starting to drool just writing about them so I better get on with it!
Be prepared by unwrapping most of the chocolate kisses ahead of time.
Once removed from the oven immediately top each cookie with a Milk Chocolate Kiss, pressing down firmly so cookie cracks slightly around the edge. This is the exact moment trouble begins (the kind of trouble I get into with warm peanut butter cookies and melty milk chocolate sitting in front of me.)
Cool on a wire rack until set. When the chocolate kisses get glossy and soft, and the cookies cool slightly, grab the milk and enjoy.
Be sure to share with your loved ones. Kisses are best when shared!
Overview of ingredients
- all-purpose flour
- baking powder
- unsalted butter
- solid vegetable shortening (like Crisco)
- smooth creamy peanut butter (like Jif, Skippy or Peter Pan) not natural peanut butter
- light brown sugar
- vanilla extract
- one large egg
- milk chocolate kisses
- granulated sugar for rolling
How to make Peanut Butter Blossoms Cookies
1. Prep the oven and baking pan
First heat oven to 375 degrees F and line an ungreased cookie sheet with parchment paper.
2. Make the cookie dough
In a small bowl whisk together the flour, salt and baking powder. Set aside.
In a large bowl combine the butter, shortening and peanut butter and beat on medium speed with an electric hand mixer or stand mixer until smooth. Add the brown sugar and mix until smooth. Stir in the egg and vanilla and blend until combined.
Slowly add the flour mixture and blend on low until a dough forms.
3. Shape and bake the cookies
Roll the dough into small 1-inch balls (about 12g each). Roll the balls in granulated sugar and place on the prepared cookie sheet about 1-inch apart.
Bake for 9 to 12 minutes or until light golden brown on the bottom.
4. Top with a kiss
Remove from the oven and immediately press a milk chocolate candy kiss in the center of each cookie. Press firmly so the cookie lightly cracks around the edges.
Allow the cookies to rest on the pan for 5 minutes then remove to a wire rack to cool completely. Be sure to wait until the chocolate is firm before storing.
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Peanut Butter Blossoms
- 1 ½ cups all-purpose flour (196g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 5 tablespoons unsalted butter room temperature (65g)
- ⅓ cup solid shortening (64g or 2 ¼oz)
- ½ cup peanut butter like Jiff (110g or 4 oz)
- 1 cup light brown sugar packed (226g)
- ½ teaspoon vanilla extract
- 1 large egg room temperature
- 12 ounces milk chocolate kisses most unwrapped (SEE NOTES BELOW)
- ⅓ cup granulated sugar for rolling (80g)
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour salt and baking powder.
- In large bowl mixing bowl combine the butter, shortening and peanut butter and beat until smooth. Pour in the brown sugar and mix until smooth. Scrape down sides and bottom of the bowl. Blend again
- Add the egg and vanilla and blend until the yolk disappears. Slowly add the flour mixture and blend on low until incorporated. Scrape down the sides of the bowl and blend another 30 seconds.
- Shape dough into small 1-inch balls (about 12g each); roll in granulated sugar and place on the prepared cookie sheet at least 1-inch apart.
- Bake 9 to 12 minutes until light golden brown on the bottom.
- Remove from oven; immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so the cookie lightly cracks around edge.
- Allow the cookies to sit on the pan or parchment for 5 minutes then remove to a wire rack to cool completely.
- Wait until the chocolate kisses have hardened before storing in an airtight container.
- I have not tested this recipe using all butter. Please let me know if you do and how it turns out – thanks!
- Depending on the size you roll your cookies, this recipe will make anywhere between 56 and 68 cookies. You may not need the entire package of milk chocolate kisses so to be safe do not unwrap all the kisses at one time.
- A 12-ounce package of Hershey’s Kisses holds approximately 65 kisses. I like more chocolate to the peanut butter so I make the cookies a little small. Each dough ball is about 1-inch in diameter before baking. I use a small cookie scoop almost full, but not rounded.
Looking for a few more great holiday recipes?
Check out our Russian Tea Cakes, these grown-up, no-bake Bourbon Balls (always a favorite) and these delicious Italian Fig Cookies a welcome addition to the cookie tray!
Originally posted December 2010, updated November 2018
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