Go Back
+ servings

Peanut Butter Blossoms

Peanut butter and chocolate is a match made in heaven! And these cookies bring them together perfectly. These might be your new favorite cookie...whip up a batch today!
Course cookies
Prep Time 20 minutes
Cook Time 40 minutes
Servings 3 dozen


  • cup flour
  • 1 teaspoon baking soda
  • ½ tsp salt
  • ½ cup shortening
  • ½ cup peanut butter, creamy
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup granulated sugar, for rolling cookies
  • Hershey kisses, milk chocolate or dark chocolate


  • Preheat oven to 375°F.
  • Open the Hershey Kisses and put kisses in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies).
  • Mix flour, baking soda, and salt with a whisk and set aside.
  • In a standing mixer, cream together shortening and peanut butter. Gradually add granulated sugar and brown sugar, creaming well.
  • Add egg, milk, and vanilla; beat well.
  • Add the dry ingredients to wet ingredients, mix well.
  • Prepare baking sheets by using a silicone mat or parchment paper.
  • Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
  • Bake for 8 minutes. (Cookies will look a little under-baked).
  • Immediately place a Hershey kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly.
  • Allow cookies to rest on the baking sheet for 5 minutes before moving cookies to a cooling rack.
  • Store cookies in an airtight container for up to 5 days.


Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container and eat within 6 months.