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Peanut Butter Blossoms – A crisp chewy peanut butter cookie topped with a milk chocolate kiss – a family favorite for generations!
Our Peanut Butter Blossom are absolutely scrumptious, and easy to make too. What’s not to love about peanut butter and chocolate?!
The ingredients are simple, you’ll need salt, baking powder, flour, brown sugar, butter, shortening, peanut butter, vanilla and an egg. You’ll also need chocolate kisses too!
Be prepared by unwrapping most of the chocolate kisses ahead of time.
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My Favorite Cookie Baking Tool: Small Cookie Scoop
We love this inexpensive cookie scoop for creating uniform cookies. It holds about 2 teaspoons of cookie dough. Thats the perfect size for these Peanut Butter Blossoms!
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A personal favorite of mine! Can't can go wrong with peanut butter and chocolate. It hardly feels like Christmas until I see a plate of these delicious cookies!
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup solid shortening, such as Crisco
- 1/2 cup peanut butter, like Jiff or Peter Pan
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 12-ounce package milk chocolate kisses, most unwrapped (SEE NOTES BELOW)
- 1/3 cup granulated sugar for rolling
- Preheat oven to 375 degrees. 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.
- Now add the egg and vanilla and blend until the yolk disappears. Gently 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 1-inch balls; 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.
- 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 them on the small side. Each dough ball is about 1-inch in diameter before baking. I use a small cookie scoop almost full, but not rounded.
Love these cookies! Thanks for a great recipe! I need to figure it out for high altitude, though. Can you help?
Hi Pris – here is a link to an article on King Arthur Flour about standard adjustments for high-altitude baking. Hope this helps! Click HERE
Thanks, Tricia! I’ll give this a try on my visit!
Does anyone know how to make these without the egg??? My daughter would love these cookies but she has an egg allergy
Hi Janel. I think you can try substituting apple sauce for the egg, or an egg substitute. Hopefully our readers can help! Thanks for the great question.
Tricia, what cute cookies! I wouldn’t mind having one with my tea right now.
Thanks Gerlinde. These are great with tea, and milk!
Had some great friends in town and got way behind in my comments! Here is another great favorite that my MIL always made for Christmas. Everyone loves them! I’m a Skippy girl 🙂
Hope you enjoyed your visit with friends, it’s always great to catch up in person. These have been a staple in our house for as long as I can remember. Love these cookies!
They look delicious and I just wish you could send one through here to me to go with my coffee. I’ve made them many times and my recipe is similar to this. Maybe if “all butter” they would spread too much and not keep their shape as they do when Crisco is added. Have a wonderful rest of the week!
I don’t love Crisco Pam, but know it makes a big difference in this recipe. Thank you!
Love these for the holidays! It’s always hard to beat the peanut butter/chocolate combination 🙂 Beautiful!
Thanks Jennifer – always a favorite!
Your peanut blossoms are perfect!! I usually put a chocolate star in the middle instead of a kiss. My kids love them 🙂
I bet the chocolate stars are so cute! Love that idea Liz, thank you!
I think these are a favorite with everyone and your’s look so good! They also look like they should be on the cover of a cookie magazine 🙂
Thanks Chris!
I used a melon ball scoop to do this to make sure I got all the same size. I came out with 29 cookies. Not sure how you got so many??? These aren’t huge cookies by any means.
Not sure how you got so few Paula – I’ve made this recipe for about 30 years – and always make the dough balls 1-inch. I like a lot of chocolate to the peanut butter cookie ratio. I have no idea what size your melon ball scoop is or if you rounded out the cookie dough, or level the scoop, etc. I am very sure this makes a lot more cookies than 29. Hope you enjoyed them anyway.
I accidentally bought salted butter 🙁 would I completely leave out the salt if I use it in this recipe?
Yes you can Cristi – that will work! Thanks for the great question and happy holidays 🙂
I tried the original recipe first and found that the cookies were so dry that when I placed a Hershey Kiss in the middle the entire cookie fell apart. Upon tasting the batter after adding the Crisco I noticed that the Crisco takes away from the peanut butter flavor of the dough and it does after the bake as well. I did a little research and found that dry cookies need a little more moisture in them. So I decided to make the cookie with all unsalted butter since the water content is higher than Crisco. In my research I noticed that people mentioned all butter cookies will spread and flatten while cookies with Crisco maintain their shape since Crisco has a higher melting point. I decided to add 1/2 a teaspoon extra of baking powder to maintain the shape of the peanut butter blossom. I also put 1/2 a cup of flour in extra because the dough was extremely wet. So in conclusion, I replaced Crisco with Unsalted Butter in equal proportion, added a 1/2 teaspoon extra of baking powder and a 1/2 cup extra of flour. The results were delicious because the butter really enhances the flavor of the peanut butter. Think of a peanut butter short bread cookie with chocolate in the middle!
Hi Allie – thanks for the feedback. However, I must say that I’ve been making these cookies for about 30 years and have never had the problem you described. Thanks for the experimentation and for giving us your solution. I LOVE these cookies, and my family would probably disown me if I changed the recipe now. They turn out perfect every time for me. Have a wonderful holiday season and thanks for trying our recipe!
Christmas gift
I used all unsalted butter! Came out perfect.
Yeah! I LOVE these cookies – and since the peanut butter usually has salt in it already, I always think it’s a good idea to use less 🙂 So happy they turned out great for you~ Thanks for letting us know and happy holidays!
I make these every year. I like to dip the tops of the cookies in red and green sugar before baking. Just makes them a bit more festive.
Thanks for the great idea – I bet they are pretty. These Peanut Butter Blossoms are my favorite! Thanks for commenting and for stopping by!
I made the recipe on the back of the Sweetened Condensed Milk can – Magic Bars- for Steve to take to his work thing. He said that they were great. You may want to try them sometime. I used 1/2 chocolate chips and 1/2 peanut butter chips. I doubled the recipe and baked in a 1/2 sheet pan. I don't eat chocolate or nuts – so I try to make lots of things with those ingredients so I don't