Classic peanut butter blossoms are a cookie staple around the holidays. These cookies are soft, chewy and have plenty of peanut butter flavor. Topping each peanut butter cookie with a chocolate kiss gives you that delicious peanut-butter-chocolate duo that everyone loves. This easy recipe for peanut butter blossoms comes together quickly making it convenient around a busy holiday season.
I love when you pull these out of the oven they look like little puffy peanut butter pillows. Once you add the kiss to the center you'll see little cracks form around the center....perfection!
Ingredients you'll need
- Shortening
- creamy Peanut Butter
- Granulated Sugar
- Dark Brown Sugar (light brown sugar works too)
- a Large Egg
- Milk
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Salt
- Extra granulated sugar for rolling
- Chocolate Kisses
How to make Peanut Butter Blossoms
- Preheat oven to 375 degrees
- In a large bowl combine shortening, peanut butter,and both sugars. Cream together using a hand mixer on medium speed. Add in the egg, milk, and vanilla and continue mixing until completely combined. Slowly add flour, baking soda and salt into the wet ingredients. Cookie dough is be a little crumbly.
- On a small plate measure out a small amount of regular sugar (about a ¼ of a cup) to use for rolling the cookie dough balls in. Using a tablespoon, scoop out cookie dough and roll it in between your palms to make a smooth round shape. Roll each cookie dough ball around in the sugar until completely covered.
- Place cookie dough balls onto a light greased baking sheet and bake for 8 to 9 minutes. Once you pull them out of the oven quickly place a milk chocolate kiss into the center of each cookie. The sides with puff up and crack slight. Quickly and gently remove cookies from the baking sheet onto a cooling rack. Allow 5 minutes for cooling before serving.
Tips and Tricks for Peanut Butter Blossoms
One of the things that is so great about these cookies is how easy they are to make and the recipe makes a bunch of cookies; roughly 36! So it's perfect for holiday gatherings, office parties, school events/functions, whatever! I want you to have as much success with these peanut butter blossoms as I have, so here a few tips and tricks to consider:
- Use Creamy Peanut Butter - I know with peanut butter there's always the debate of crunchy vs. creamy but in this case, make sure to use creamy. It mixes well into the dough and makes for a soft, chewy cookie. You'll also want to avoid "all natural" versions of peanut butter, the type where the oil separates from the butter and you have to stir it.
- Use a tablespoon (measuring spoon) to scoop out the balls of cookie dough. This will keep the cookies about the same size. These aren't big cookies, more like little bite sized cookies.
- You don't have to chill the cookie dough before baking. But if you do want to make the dough ahead of time to bake for later, you can refrigerate the cookie dough for 3 days (covered in plastic wrap) or you can freeze the cookie dough to use for a later time. If you choose to freeze the cookie dough make sure to store it in a freezer safe storage container to prevent freezer burn. You'll just want to give the cookie dough time to thaw before you bake it.
More Holiday Cookie Recipes
Chocolate Espresso Crinkle Cookies
Peanut Butter Blossoms
Classic peanut butter blossoms are a cookie staple around the holidays. These cookies are soft, chewy and have plenty of peanut butter flavor. Topping each peanut butter cookie with a chocolate kiss gives you that delicious peanut-butter-chocolate duo that everyone loves. This easy recipe for peanut butter blossoms comes together quickly making it convenient around a busy holiday season.
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Servings: 36
Equipment
- baking sheet
Ingredients
- ½ cup shortening
- 1 cup creamy peanut butter
- ½ cup sugar
- ¾ cup dark brown sugar packed
- 1 large egg room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1¾ all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- extra sugar for rolling
- 1 bag of milk chocolate kisses
Instructions
- Preheat oven to 375 degrees
- In a large bowl combine shortening, peanut butter,and both sugars. Cream together using a hand mixer on medium speed. Scrape down the sides of the bowl as necessary. Add in the egg, milk, and vanilla and continue mixing until completely combined. Slowly add flour, baking soda and salt into the wet ingredients.
- On a small plate measure out a small amount of regular sugar (about a ¼ of a cup) to use for rolling the cookie dough balls in. Using a tablespoon, scoop out cookie dough and roll it in between your palms to make a smooth round shape. Roll each cookie dough ball around in the sugar until completely covered.
- Place cookie dough balls onto a light greased baking sheet and bake for 8 to 9 minutes. Once you pull them out of the oven quickly place a milk chocolate kiss into the center of each cookie. The sides with puff up and crack slight. Quickly and gently remove cookies from the baking sheet onto a cooling rack. Allow 5 minutes for cooling before serving.
- Store leftovers in an airtight container.