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.

Course Dessert

Cuisine American

Keyword How Do I Make Peanut Butter Blossoms, How To Make Peanut Butter Blossoms, Peanut Butter Blossoms, Peanut Butter Blossoms Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 92kcal

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.

Notes

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.

Nutrition