Go Back

Classic Peanut Butter Blossoms

Iconic peanut butter cookies topped with a melty chocolate kiss, these cookies are a nostalgic and delightful treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 36 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup shortening for that perfect tender texture
  • 1 cup creamy peanut butter the star of the show!
  • 1 cup packed brown sugar for that rich, caramel-like sweetness
  • 1 ½ cups white sugar, divided ½ cup for rolling, 1 cup for the dough
  • 2 large eggs to bind it all together
  • ¼ cup milk for that ideal cookie consistency
  • 2 teaspoons vanilla extract because vanilla makes everything better
  • 3 ½ cups all-purpose flour the backbone of our cookies
  • 2 teaspoons baking soda for a lovely lift
  • 1 teaspoon salt to balance all that sweetness
  • 2 9 ounce bags milk chocolate candy kisses, unwrapped the crowning glory!

Equipment

  • Electric mixer
  • Large bowl
  • Smaller Bowl
  • Shallow Dish
  • Cookie Sheets
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease or line your cookie sheets.
  2. Step 2: In a large bowl, beat together the shortening, peanut butter, brown sugar, and 1 cup of the white sugar until smooth and creamy.
  3. Step 3: Beat in the eggs, one at a time. Stir in the milk and vanilla extract.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the peanut butter mixture, stirring until well blended.
  5. Step 5: Shape spoonfuls of dough into balls. Roll each dough ball in the remaining ½ cup of white sugar until coated. Place sugar-coated balls about 2 inches apart on prepared cookie sheets.
  6. Step 6: Bake for 10 to 12 minutes, or until lightly golden around the edges but still soft in the center. Immediately press a chocolate kiss into the top of each warm cookie.
  7. Step 7: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For gluten-free options, substitute with a good quality gluten-free all-purpose flour blend. Chunky peanut butter, dark chocolate, white chocolate, or caramel kisses can be used as substitutions. Mini chocolate chips or chopped peanuts can be added to the dough.