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My review
Peanut Butter Blossoms
4
ramsey_luver
"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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Ingredients
4 h 25 m servings 216Original recipe yields 48 servings (4 dozen cookies)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
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Footnotes
- 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).
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Reviews
Read all reviews 81111 Ratings
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Most helpful positive review
12/23/2014
There is no need to make this recipe so complicated. If you add just a small amount of extra flour, the dough holds together enough to shape without having to wait for it to chill. It does not...
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12/23/2014
There is no need to make this recipe so complicated. If you add just a small amount of extra flour, the dough holds together enough to shape without having to wait for it to chill. It does not...
1/5/2015
Caliboo - I like your tip on using mini muffin tins :) In my oven, i need to rotate pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. Each baker knows their oven (or sh...
12/20/2015
I agree with the original poster. You must chill the dough. Simply adding more flour alters the overall taste. I've tried making them both ways, and the chilled dough is by far the best. Please...
12/7/2014
This was exactly the kind of blossom/kiss cookie recipe I was looking for. Soft, chewy, full. I've had others that are more along the lines of a traditional peanut butter cookie on the bottom,...
10/25/2015
These are more my husband's favorite. He loves them though. Though mysteriously the kisses sometimes just disappear off a few cookies. My son (with a chocolatey mouth) can't figure it out either.
6/15/2015
This recipe is great! I didn't refrigerate the dough I just went on to the next step and they turned out just fine. I also didn't put the chocolate on then put them back in the oven. The cookies...
7/7/2015
Best blossoms ever! I chose this recipe because of the amount of peanut butter. It was more than the other recipes I found. If I'm going thru the trouble of making this type cookie I want i...
12/16/2016
Best peanut butter blossoms I ever made - this is the recipe you want - followed instructions exactly as written and baked as written. Let my dough sit overnight in frig. I did not need two bags...
12/15/2016
Soft texture and delicious flavor. I followed the recipe as written and was very pleased with the results. The advice about cooking time at the bottom of the recipe was very helpful. I will ...