I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!

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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.

  • Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

116 calories; 6 g total fat; 6 mg cholesterol; 79 mg sodium. 14.3 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (461)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2009
This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do not come out flat this way - they maintain their shape perfectly). The flavor of the butter also helps take the taste of these cookies to a whole new level!! (2) Bake them at 350 degrees for 8 minutes, pull them out of the oven and put the kisses on them, then put them back in the oven for 1.5 to 2 additional minutes. If you do this, the chocolate takes on a new, slightly softer texture once it cools. It still hardens, but not QUITE as hard; and it suits the cookies much better when it's time for eating. Whether you take my advice or follow the posted recipe, I urge you to try these cookies. You won't be disappointed! This is THE classic Peanut Butter Blossoms recipe, and everyone you feed them to will love them :) Read More
(759)

Most helpful critical review

Rating: 1 stars
07/31/2003
Hey...the idea behind these cookies was good however in reality they were not up to our standards. Actually my friend and myself ate these cookies and did not feel very good afterwards. These did not leave a warm full feeling but instead a disturbing very sugary unsettling feeling....we couldn't eat anything the rest of the day. Perhaps it was because they actually were quite tasty and we ate 24...and then we burned some and ate those too...:-) Thanks for the fun recipe Read More
(63)
630 Ratings
  • 5 star values: 513
  • 4 star values: 81
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
12/14/2009
This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do not come out flat this way - they maintain their shape perfectly). The flavor of the butter also helps take the taste of these cookies to a whole new level!! (2) Bake them at 350 degrees for 8 minutes, pull them out of the oven and put the kisses on them, then put them back in the oven for 1.5 to 2 additional minutes. If you do this, the chocolate takes on a new, slightly softer texture once it cools. It still hardens, but not QUITE as hard; and it suits the cookies much better when it's time for eating. Whether you take my advice or follow the posted recipe, I urge you to try these cookies. You won't be disappointed! This is THE classic Peanut Butter Blossoms recipe, and everyone you feed them to will love them :) Read More
(759)
Rating: 5 stars
12/14/2009
This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do not come out flat this way - they maintain their shape perfectly). The flavor of the butter also helps take the taste of these cookies to a whole new level!! (2) Bake them at 350 degrees for 8 minutes, pull them out of the oven and put the kisses on them, then put them back in the oven for 1.5 to 2 additional minutes. If you do this, the chocolate takes on a new, slightly softer texture once it cools. It still hardens, but not QUITE as hard; and it suits the cookies much better when it's time for eating. Whether you take my advice or follow the posted recipe, I urge you to try these cookies. You won't be disappointed! This is THE classic Peanut Butter Blossoms recipe, and everyone you feed them to will love them :) Read More
(758)
Rating: 5 stars
12/03/2003
Great recipe! I have made a few batches, ones made with regular Crisco and ones made with butter. Everyone who has sampled both seem to like the ones made with butter better. Just remember that you will probably have to chill the dough for at least a few hours. Definitely my new peanut blossom recipe! Read More
(228)
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Rating: 5 stars
12/16/2002
This is a standard for my family however we have found that the "Dove Promises" are considerably better in the center. The chocolate is smoother, less bitter and the shape distributes the chocolate more evenly with each bite Read More
(120)
Rating: 5 stars
12/06/2004
I have tried several Peanut Blossom Cookie recipes and my family and I agree that these are the best of the bunch! They are not as crumbly and dry as many of the other recipes I have tried and the peanut butter flavor really comes through. As others suggested I used the butter flavored shortening and it worked out well. Thanks for a great recipe that is now being added to my permanent recipe collection! Read More
(65)
Rating: 5 stars
12/14/2009
These cookies are so classic I remember helping myself to a neighbor's stash in her freezer when I was a little girl and that was decades ago! My family and I have enjoyed them every year since. Some things are so good so tried and true that they are timelessly perfect. And this recipe for Peanut Blossoms is one of those. I don't know when this particular recipe originated but if you're looking for THE recipe for Peanut Blossoms this is it the original. In my view no Christmas Cookie plate is complete without them and I know they will continue their tradition of creating fond memories. Read More
(63)
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Rating: 1 stars
07/30/2003
Hey...the idea behind these cookies was good however in reality they were not up to our standards. Actually my friend and myself ate these cookies and did not feel very good afterwards. These did not leave a warm full feeling but instead a disturbing very sugary unsettling feeling....we couldn't eat anything the rest of the day. Perhaps it was because they actually were quite tasty and we ate 24...and then we burned some and ate those too...:-) Thanks for the fun recipe Read More
(63)
Rating: 5 stars
03/20/2012
Awesome cookies! Made these following the recipe exactly and baked for 11 minutes. I think my cookies were a little bigger than the recipe called for because I ended up with about 70 cookies..but I wouldn't change a thing because the size was perfect. Once cooled they were still nice and chewy and tasted wonderful. Not too sweet with a good amount of peanut butter flavor. Took some to work and they were devoured! Thank you Rosemarie for a great recipe! Read More
(26)
Rating: 5 stars
10/26/2008
These turned out great....I've made them twice so far and my kids keep begging me to make more. The first couple of batches out of the oven just dissappear...not even cooled. The kids say they are the "bomb" and best cookies that I've ever made. I didn't change a thing. This recipe also makes as many as it says it does...unlike many other recipes that fall short of how many they actually make unless you make them extra small. This one is certainly a keeper! Read More
(26)
Rating: 5 stars
12/18/2006
Great recipe! Always a favorite during the holidays. You do need to let these sit on a cooling rack for a while before putting them away to ensure the kiss in the center hardens after baking. Read More
(22)