Peanut Butter Blossoms

Gooey peanut butter blossoms are simply warm chocolatey bliss.Take your peanut butter cookies to the next level with a Kiss from above!

If you have children, relatives, or little friends of school age, then you have likely been hounded at some point to make peanut butter blossoms. You know, “those scrumdiddlyumptious peanut butter cookies with Hershey kiss in the middle!”And can you blame your young pals? Their tiny taste buds merely detect what we all know: peanut butter and chocolate amalgams are crazy addictive. When delivered in a warm and gooey form… this makes for some seriously eats!

Can you ever have enough delicious peanut butter treats? Not me! I hope you’ll try our peanut butter cookies, peanut butter lasagna, peanut butter bars (tastes just like a Reeses peanut butter cup), and our classic buckeye recipe next!

What I Love Most About This Recipe

• Easy peanut butter blossoms are a cinch to create!
• The chocolate peanut butter combo is unbeatable.
• The first bite of that melting Kiss will take you out of this world!
• Blossoms are a great launching point for further culinary experimentation.

What Are Peanut Butter Blossom Cookies?

Hershey’s peanut butter blossoms are next generation peanut butter cookies, revolutionized with the help of peanut butter filled chocolate Kisses! Their name presumably derives from their bud or floweresque form.

Legend has it that peanut butter blossom cookies were invented on the fly by Ohio resident Freda Smith. When she reached for chocolate chips while baking one day, she grabbed Hershey’s Kisses instead, …sincerest thanks Freda. Thus blossoms were born, and the course of history was forever altered. Freda entered her creation in a 1950’s bake-off, where they took third prize, and later won her national repute.

Ingredients For Peanut Butter Blossoms:

• Hershey’s Kiss Candies: The perfect bite of milk chocolate.
• Butter-Flavored Shortening: This is one of those cookies that works significantly better with shortening instead of butter.
• Peanut Butter: You can use smooth or chunky. My favorite peanut butter for sandwiches or baking cookies is Jif (no endorsement, just my opinion!).
• Sugar: Granulated sugar.
• Light Brown Sugar: Pack the brown sugar firmly when measuring.
• Egg: I use large eggs. Be sure to have the egg at room temperature.
• Milk: I like the richness of whole milk.
• Flour: All-Purpose flour. I like Gold Medal all-purpose.
• Baking Soda:Lightens the texture of the cookie.
• Salt: Enhances all the flavor.

How Do You Make Peanut Butter Blossoms?

1. Place the shortening and peanut butter in a mixing bowl.
2. Beat until well combined.
3. Add the sugars.
4. Beat until fluffy.
5. Add eggs, milk, and vanilla. Beat well.
6. Add the flour mixture.
7. Beat.
8. Shape the dough.
9. Roll the dough in sugar.
10. Bake.
11. Press the Hershey’s kisses into the center of each cookie.
12. Cool completely.

***See the full instructions below.

Recipe Notes For Peanut Butter Blossoms

• Rolling in sugar: Some people are confused by this step! What is the point? Isn’t the dough tasty enough? The purpose of the final extra coating is to provide that sweet unmistakable exterior crunch of caramelized sugar.  
• Cooling: Placing the Hershey’s Kisses is a bit of a fine art. If you push them in too soon, they may melt into a (delicious) puddle. If you wait too long, good luck pressing them in, and better luck getting that warm melty texture! This step involve a little trial and error.

Recipe Variations

• Peanut butter blossoms without shortening: You can generally substitute an equal portion of butter or margarine for shortening. The texture and flavor will vary slightly, since shortening is pure fat while butter and margarine have some water content. If you use butter, expect the dough to spread and brown a bit more. Remember, whatever variations you try, the best peanut butter blossoms are those made with love.
• Blossom variations: This recipe is ideal for the innovator. If you can’t find or do not like Hershey’s Kisses, give some other chocolate candy a try! You can make peanut butter blossoms with Reese’s cups (I suggest using the small version) or any other filled chocolate candy. 

How to Store and Make Ahead

• How Long Can You Keep This In The Fridge? Cookies can be kept in the fridge for a week.
• Can You Freeze This? Blossoms are a bit trickier to freeze than your standard cookie given their fragility. Let the cookies cool entirely, then arrange them in one layer in an airtight container. According to Bob’s Red Mill  they will keep for approximately nine to twelve months.
• Make-Ahead Tips: This yummy cookie will keep for roughly ten days (good luck), the raw dough for about four days. This gives you some wiggle room if you would like to prepare them in advance of some event!   
• Food Safety: If you’d like more info on food safety check out this link.

More Peanut Butter Recipes…

• Scotcharoos
• Peanut Butter Chocolate Chip Cookies
• Butterscotch Haystacks
• Peanut Butter Fudge
• Peanut Butter Pie
• Oatmeal Peanut Butter Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Fluffernutter Rice Krispies
• Avalanche Bars

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Peanut Butter Blossoms

These irresistible made-from-scratch peanut butter blossoms are a delicious combo of tender peanut butter cookies topped with a luscious chocolate kiss.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 48 cookies

Author: Kathleen

Ingredients

• ▢ 48 Hersey's kiss candies
• ▢ 1/2 cup butter-flavored shortening
• ▢ 3/4 cup creamy peanut butter
• ▢ 1/3 cup sugar
• ▢ 1/3 cup light brown sugar lightly packed
• ▢ 1 egg large
• ▢ 2 tablespoons whole milk
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ extra sugar for rolling cookies in

US Customary - Metric

Instructions

• Remove wrappers from chocolate kisses (48); place in the freezer overnight. (I forgot to freeze them and they came out just fine!)
• Heat oven to 375°F (190ºC). Beat shortening (1/2 cup) and peanut butter (3/4 cup) in the large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar (1/3 cup); beat until fluffy. Add egg (1), milk (2 tablespoons), and vanilla; beat well. Stir together flour (1 1/2 cups), baking soda (1 teaspoon), and salt (1/2 teaspoon); gradually beat into peanut butter mixture.
• Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press frozen peanut butter filled chocolate piece into the center of each cookie; the cookie will crack around the edges. Remove cookies from sheet to wire rack. Cool completely.

Fans Also Made:

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  Godiva Peppermint Thumbprint Cookies
• 
  Magic Middle Peanut Butter Cookies
• 
  Peanut Butter Chocolate Chip Cookies
• 
  Peanut Butter Pretzel Bites

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Notes

1. Rolling in sugar: Some people are confused by this step! What is the point? Isn’t the dough tasty enough? The purpose of the final extra coating is to provide that sweet unmistakable exterior crunch of caramelized sugar.  
2. Cooling: Placing the Hershey’s Kisses is a bit of a fine art. If you push them in too soon, they may melt into a (delicious) puddle. If you wait too long, good luck pressing them in, and better luck getting that warm melty texture! This step involve a little trial and error.

Nutrition

Serving: 1/48 of the recipe | Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 5.9g | Calcium: 14mg | Iron: 0.3mg

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