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Peanut Butter Blossoms

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Peanut Butter Blossoms - our holiday favorite from www.savingdessert.com

Peanut Butter Blossoms – A crisp chewy peanut butter cookie topped with a milk chocolate kiss – a family favorite for generations!

These Peanut Butter Blossom are absolutely scrumptious, and easy to make too.  What’s not to love about peanut butter and chocolate?!

Peanut Butter Blossoms - our holiday favorite from www.savingdessert.com

Trust me when I tell you this, never, ever 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!

Peanut Butter Blossoms - our holiday favorite from www.savingdessert.com

Made with simple ingredients you probably have in your pantry!

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!

Peanut Butter Blossoms - our holiday favorite from www.savingdessert.com

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!

Thanks for PINNING!

A platter of peanut butter kisses cookies

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5 from 3 votes

Peanut Butter Blossoms

Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Yield: 56 cookies
Course: Cookie, Dessert
Author: Tricia
PRINT RECIPE
The best peanut butter kisses cookie recipe ever! My personal favorite 🙂

Ingredients

  • 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 ounce package milk chocolate kisses most unwrapped (SEE NOTES BELOW)
  • ⅓ cup granulated sugar for rolling (80g)

Instructions

  • Preheat oven to 375 degrees 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.

Recipe Notes

  • 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.
Enjoy!!!

 

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!

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for supporting SRFD!

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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42 Comments

  8. Pam says

    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!

    reply to this comment >

    • Tricia Buice says

      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.

      reply to this comment >

      • Tricia Buice says

        Thanks for the feedback Jennie. However, I made these cookies again today and the quantity is correct. This recipes yields at least 56 cookies. From one side to the other the cookie dough ball should not be larger than 1-inch in diameter. I use a small cookie scoop that is about 3/4 full. Each dough balls weighs about 12 to 14 grams. It doesn’t really matter what size you make the cookies, but if you want at least four + dozen, go with my size ratio listed in the instructions. I personally like a good ratio of chocolate to peanut butter so the size is perfect for me!

        reply to this comment >

  14. Allie says

    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!

    reply to this comment >

    • Tricia Buice says

      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!

      reply to this comment >

  18. SuzieQ says

    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

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