Peanut Butter Blossoms
These Peanut Butter Blossoms have a soft and chewy peanut butter cookie base with a Hershey’s kiss placed in the center. An easy holiday staple!
When I think of Christmas cookies, peanut butter blossoms is the very first thing to come to mind. Those soft peanut buttery pillows holding a chocolate kiss has always been the epitome of Christmas for me.
They were a staple in my house each and every year and one of the first cookies that my mom would churn out in early December. I loved helping her in the kitchen, and pressing the Hershey’s kisses into the middle of the soft peanut butter cookies fresh from the oven was by far my favorite Christmas baking task.
This recipe has been scribbled on a well-stained index card in my mom’s recipe book for longer than I’ve been alive. I’m pretty sure it’s the recipe from the back of the Hershey’s kiss bag, but it’s the only one our family has ever known!
How to Make Peanut Butter Blossoms
These peanut butter blossoms are EASY to make and come together simply and quickly; only a few steps are needed, but let’s walk through them…
Cream the Peanut Butter, Shortening and Sugars – The basic first step to so many cookie recipes! First you’ll cream together the peanut butter and shortening to ensure that it’s thoroughly combined, then add the granulated and brown sugars. You want this mixture to get super light and fluffy!
Add Egg, Vanilla and Milk – Vanilla adds flavor, while the egg gives the cookies structure, and milk to bind the cookies and keep them nice and tender.
Mix in the Flour, Baking Soda and Salt – The last step in getting the dough together, the dry ingredients are added and then mixed JUST until they’re incorporated to keep the cookies super soft.
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Roll out the Dough and Bake – Scoop out 1 tablespoon portions of dough (I use a small cookie scoop!), roll them into balls, then roll in granulated sugar, and place on a baking sheet. Bake those babies for only 8 to 10 minutes – you want them soft and puffy, not at all browned yet.
Press a Hershey’s Kiss into the Center – THE BEST PART! As soon as the cookies come out of the oven, press a Hershey’s kiss right into the center of the cookies. Let the cookies cool and then attempt to not eat them all before you share them for the holidays.
Peanut Butter Blossoms Recipe Notes
- You can make these with butter instead of shortening by using the same amount of room temperature unsalted butter in place of the shortening. The shortening helps keep the cookies soft and maintain their shape (not spread), so if you use butter, I urge you to chill the dough for 30 minutes to 1 hour prior to scooping and rolling them into balls.
- You can replace the peanut butter with other nut butters, such as almond butter, cashew butter, or even Sunbutter. The taste and texture will be slightly altered, but the cookies will still work.
- Whether using peanut butter or a substitute, I recommend the “processed” versions that do not have oil separation and require stirring to keep the cooking from spreading.
- In place of the Hershey’s kisses, other candies can be substituted, such as Rolos, caramels, chocolate hearts, etc.
- You can freeze peanut butter blossoms in an airtight container for up to 3 months.
Show of hands if these are the very first cookies you go for when presented with a Christmas cookie tray *hand raised*
If you are a fan of peanut butter and chocolate, it doesn’t get much more iconic than this peanut butter blossoms recipe. Grab a jar of peanut butter, a bag of Hershey’s kisses, and get baking!
If You Like These Peanut Butter Blossoms, Try These Recipes:
- Peanut Butter Cup Cookies
- Peanut Butter Buckeyes Recipe
- The Best Soft Peanut Butter Cookies
- Salted Peanut Butter-Butterscotch Chip Cookies
Five years ago: Buche de Noel with Espresso Mascarpone Filling
Six years ago: Reindeer Chow
Peanut Butter Blossoms Recipe
Ingredients
- ¾ cup (203 g) peanut butter
- ½ cup (92 g) vegetable shortening
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (73.33 g) light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups (213 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- Granulated sugar, for rolling
- 48 Hershey’s kisses, unwrapped
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
- In a small bowl, whisk together the flour, baking soda and salt; set aside.
- With an electric mixer, beat the peanut butter and shortening on medium speed until well blended, about 2 minutes. Add the granulated sugar and brown sugar, and beat until fluffy. Add the egg, milk and vanilla extract, and beat well. Reduce the mixer speed to low and gradually beat the flour into peanut butter mixture until just combined.
- Shape dough into 1-inch balls (about 1 tablespoon or dough or a small cookie scoop) and roll in granulated sugar to coat. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and immediately press a chocolate kiss into the center of each cookie (the cookie will crack around edges). Allow to cool for about 5 minutes, then remove the cookies to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- You can make these with butter instead of shortening by using the same amount of room temperature unsalted butter in place of the shortening. The shortening helps keep the cookies soft and maintain their shape (not spread), so if you use butter, I urge you to chill the dough for 30 minutes to 1 hour prior to scooping and rolling them into balls.
- You can replace the peanut butter with other nut butters, such as almond butter, cashew butter, or even Sunbutter. The taste and texture will be slightly altered, but the cookies will still work.
- Whether using peanut butter or a substitute, I recommend the "processed" versions that do not have oil separation and require stirring to keep the cooking from spreading.
- In place of the Hershey's kisses, other candies can be substituted, such as Rolos, caramels, chocolate hearts, etc.
- You can freeze peanut butter blossoms in an airtight container for up to 3 months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in December 2007. It was updated in December 2014 with new photos, then refreshed in December 2018 with more new photos, and extensive recipe tips.
[photos by Ari of Well Seasoned]
I love “Peanut Butter Blossom Cookies”- For someone in a hurry,here is a easy version- (my family couldn’t tell the difference when I switched recipes)
1 14 oz can sweetened condensed milk
3/4 cup of peanut butter’
2 cups of Bisquick mix
1 teaspoon vanilla extract
granulated sugar
5 dozen candy kisses
preheat oven to 375
In a large mixing bowl, beat sweetened condensed milk and peanut butter until smooth. Add Bisquick mix and vanilla and mix well. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on an ungreased baking sheet. Bake to 8 minutes or until lightly brown. Press candy kiss in center of each ball
Love peanut butter blossoms! Can’t wait to make them this year!
Nice looking treat. Cannot get Herseys Kisses here. Could I substitute a Rolo instead? Chocolate covered toffee. Thanks for posting.
A family favorite and definitely one of my husband’s top choices!
These are a HUGE favorite in our family. Love them!
Snickerdoodles Perfected!!! :D
Also my favorite Chrisrmas cookie. Just made a batch this weekend.
I love these but haven’t made them for years. I’ll have to change that this year.
I try to avoid using shortening in baking. Last year we replaced the vegetable shortening with coconut oil and they were fabulous. It really adds a delicate flakiness to the cookie that is wonderful and it doesn’t make them taste like coconut (which is good because I’m not a huge fan of coconut)
These cookies are THE best! My 25 year old son still says they are his favorite. Thanks for the beautiful photos!
My mom always made these cookies at Christmas, and I loved them. I can’t believe that I’ve never baked them myself! I’m dying to try your recipe!
These are my favorite. When I was a cookie-baking newbie, I left the shortening out and replaced it with butter. Wow, I’ve never seen flatter cookies in my life! So now I bake them the right way. And they’re always fabulous!
I believe that if you use butter, you just need to refrigerate the dough before scooping /baking.
I always make these for christmas, but I roll the balls in red and green colored sugar. They look so pretty on a cookie tray. Great recipe!
Thanks for resurrecting these – I love PB Blossoms! The photos are great! Pinned :)
My son is allergic to peanuts and eggs. I read that you were allergic to peanut butter, do you by chance make these without the peanut butter? I’m trying to do the best I can at making christmas cookies for him, but it’s really tough! I mostly have trouble subbing out eggs in cookie recipes. I was thinking of just making these without peanut butter and subbing the eggs for applesauce to keep them moist or possibly just using an egg free choc. chip recipe and adding the kiss. Pretty sure it will fail, but I’ve gotta try!
Hi Alecia, I did have a peanut allergy issue for about 5 years, and am now okay. I’ve never made these without peanut butter, but perhaps you could try something cashew butter or sun butter?
Could I use regular golden brown sugar insread of light brown sugar? Will it be noticable in color or taste? Thanks!:)
Hi Viktoriya, I am not familiar with golden brown sugar or how it compares to light brown sugar, so I can’t say with certainty if it would affect the final outcome of the cookies.
These cookies are a classic, and I’ve always wanted to try making them myself. I followed this recipe as written and the cookies were perfect — thank you (and your mom)!
It’s not your mother’s recipe. This recipe is found on Hershey’s and CVS’ website.
Michelle, Thank you for your interest in this recipe. This is, in fact, my mother’s recipe. She has it written on an index card and has been making it since before I was born. I don’t know when the recipes were posted to Hershey’s or CVS’ websites, all I can tell you is when mine was posted (December 2007) and where I got it.
I made these and they were good. Thanks again!
I made a version of these cookies and they came out AMAZING! I used butter instead of shortening, because I didn’t have any on hand. and instead of peanut butter i used trader joes brand almond butter (roasted, salted, creamy), and rolled the cookies in chopped candied pecans instead of granulated sugar. they came out UNREAL. here’s a pic!
http://www.gramfeed.com/instagram/244100328128397110_11797446
What a fabulous adaptation! They sound (and look) amazing!
My grand kids are allergic to peanut butter.. I used Almond butter instead. The texture was different but the boys loved them.
My mom makes these every year. She replaces half of the kisses with jam (whatever kind is in the fridge) just for me!
YUMMO can’t wait to try them out!! One question-It says to use 1/2 c shortening, did you use vegetable or butter shortening? Thanks!
Hi Elisa, I used vegetable shortening, but if you have butter shortening you could use that too.
cant wait to try them!! :D
I just made these for a Christmas cookie party and they turned out wonderfully … thanks for sharing such a great recipe!
I love making these year after year and my family LOVES them! I’m going to be baking them in a few days and I’m also going to try a similiar one where you put the peanut butter dough in a mini-muffin tin and then after it’s baked put a Reese’s Mini Peanut Butter Cup in the middle…mmmnnn!
I know that Christmas is over, but I bought a bag of Christmas kisses on sale yesterday just for these cookies!!
Mmmm PB blossom’s are awesome. They are super cute.
Thanks cuz! I made these and they were flatter than a board. I’ll have to try yours out.
Love, Beth
ps- MrsPresley, she likes them, but is allergic to peanut butter. Poor cousin. :(
i can’t believe you don’t like these! they are so good! :)