Peanut Butter Blossoms

Peanut Butter Blossoms

ramsey_luver

"This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!"
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Ingredients

4 h 25 m servings 216 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
  2. Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
  5. Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Footnotes

  • Cook's Notes:
  • Refrigerate dough at least 1 hour to make dough easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.
  • Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!
  • Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. Freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked. Try also carmel-filled kisses or other chocolate candy (add caramel-filled kisses during last 2 minutes bake time and increase cooling time by at least 1 hour).

Reviews

Read all reviews 24
  1. 31 Ratings

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Most helpful positive review

There is no need to make this recipe so complicated. If you add just a small amount of extra flour, the dough holds together enough to shape without having to wait for it to chill. It does not...

Most helpful critical review

They were dry and crumbly.

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There is no need to make this recipe so complicated. If you add just a small amount of extra flour, the dough holds together enough to shape without having to wait for it to chill. It does not...

Caliboo - I like your tip on using mini muffin tins :) In my oven, i need to rotate pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. Each baker knows their oven (or sh...

This was exactly the kind of blossom/kiss cookie recipe I was looking for. Soft, chewy, full. I've had others that are more along the lines of a traditional peanut butter cookie on the bottom,...

Best blossoms ever! I chose this recipe because of the amount of peanut butter. It was more than the other recipes I found. If I'm going thru the trouble of making this type cookie I want i...

I have never made PB Blossoms but have a customer who loves them. These are great. My daughter, sil, and 21 yo gdaughter were here and ate them right out of the oven. BIG HIT! Mine are a little...

I agree with the original poster. You must chill the dough. Simply adding more flour alters the overall taste. I've tried making them both ways, and the chilled dough is by far the best. Please...

This recipe is great! I didn't refrigerate the dough I just went on to the next step and they turned out just fine. I also didn't put the chocolate on then put them back in the oven. The cookies...

Just how I remember them. Perfect!

I will share the tip from another Peanut Butter Blossom recipe on All Recipes: sub 1/2 the white sugar with confectioners sugar. It really does help stiffen the dough, without adding extra flour...

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