Classic Peanut Butter Blossom Cookies

Classic peanut butter blossom cookies are a favorite holiday recipe. The combination of chewy peanut butter cookie and Hershey’s Kisses make this Christmas cookie recipe one that you’ll make again and again.

‘Tis the season for holiday baking! Each year I try a couple of new cookie recipes, but there are a few classics that I am sure to always make. Ask any member of my family what their favorite holiday cookie is, and they are sure to say Peanut Butter Blossoms. This recipe for classic Peanut Butter Blossom Cookies has been pulled from my recipe box countless times. This version of the classic is by far the best. It makes a more chewy and light cookie. Perfection.

Variations

While these cookies are already delicious, there are a number of ways you can personalize them to your taste.

An obvious one, replace the Hershey’s Kiss with a candy of your choice. A chocolate truffle perhaps, or one (or two) piece of M&M’s candy.
If you want a more intense chocolate flavor, add some cocoa powder to the dough.
If that’s not enough choco goodness, replace the peanut butter with Nutella. Then, to top it off (literally), replace the Kiss with a Ferrero Rocher chocolate.
Replace the peanut butter with almond butter. Then put a toasted almond on top instead of the chocolate.
Add sweetened shredded coconut to the dough then top the cookies with a white chocolate chip.
After baking, use a spoon or piping bag to add a spot of jam to the center.

Ingredients

1/2 cup all-vegetable shortening
1/2 cup peanut butter
3/4 cup white sugar
1 tsp baking soda
1/2 cup firmly packed brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt
48 Hershey’s Chocolate Kisses

Instructions

Cream shortening and peanut butter in large mixing bowl. Gradually add 1/2 cup white sugar, and brown sugar. Beat until light and fluffy.

Add egg, milk and vanilla; beat well.

In a separate bowl, combine flour, soda, and salt; add to creamed mixture.

Roll dough into 1-inch balls and then roll in 1/4 cup white sugar. Place 2 inches apart on a lightly greased cookie sheet.

Bake at 375 F for 8 minutes. Remove from oven; press a chocolate kiss in the center of each cookie. Return to oven for an additional 2 minutes or until lightly browned. Remove cookies to a rack to cool completely.

FAQs

Why are my peanut butter blossoms falling apart?

Here are some tips: don’t overmix the ingredients, use precise measurements, chill the dough for at least 30 minutes before shaping and baking, and don’t overbake.

Why are my cookies dry?

Similar to the above question. It usually comes down to not using the exact measurements. You’re perhaps using too much flour, not enough shortening, and/or not enough peanut butter.

Can I just use all white sugar?

It’s better that you don’t and incorporate the brown sugar. The moisture and molasses in brown sugar helps make your cookies soft, chewy, and lends them that certain taste that only brown sugar can provide.

How To Store Classic Peanut Butter Blossom Cookies

Let them cool to room temperature. If you store them while still warm, they may get soggy. Place the cookies in an airtight container or a resealable bag. Put wax/parchment paper between the cookies if you layer them to prevent them from sticking. You can keep them at room temperature for 3-4 days in a cool, dry place. You can also freeze them for up to 3 months. Just wrap each cookie in plastic and then put them in the container/bag.