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Peanut Butter Blossoms on a cooling rack

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 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 cookies
Calories 92kcal
Author Kathleen


  • 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


  • Remove wrappers from chocolate kisses; place in the freezer overnight. (I forgot to freeze them and they came out just fine!)
  • Heat oven to 375°F. Beat shortening and peanut butter in the large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; 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.


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