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Mom's Peanut Butter Blossom Cookies

Mom's Peanut Butter Blossom Cookies

Hailey Rae

"My mom makes these every year for Christmas, and I must admit, they are one of my favorites!"
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55 m servings 94 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 75 mg
  • 3%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
  3. Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
  4. Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

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Read all reviews 6
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Delicious and super easy to make. This recipe yield about 40 cookies.

Love these! I did roll the balls of dough in sugar before baking. These were the first to disappear from my cookie trays this Christmas. I think I finally learned to make sure the balls of do...

These are more soft and not as dry as some recipes I've tried. I did have to use imperial margarine instead of shortening because it's what I had on hand.

This is a nice recipe to make and always turns out good. The colored sugar make them great for the holidays. Quick and easy to make.

These are a Christmas staple at our house. Didn't make any changes. Perfect as is.

These are always a great addition to a cookie tray. My daughter requested these to take to school tomorrow for one of her clubs. So good, and so easy to make. A classic!

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