Peanut Butter Blossoms

4.6
(127)

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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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 25 mins
Servings:
48
Yield:
4 dozen cookies

Ingredients

  • 1 ½ cups peanut butter

  • 1 cup shortening

  • cup white sugar

  • 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

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.

Cook's Notes:

Refrigerate dough at least 1 hour to make dough easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.

Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!

Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. Freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked. Try also carmel-filled kisses or other chocolate candy (add caramel-filled kisses during last 2 minutes bake time and increase cooling time by at least 1 hour).

Nutrition Facts (per serving)

216 Calories
13g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 216
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 23%
Cholesterol 11mg 4%
Sodium 154mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 4g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 1mg 4%
Potassium 124mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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