You can't resist the combination of chocolate and peanut butter in these classic Peanut Butter Blossoms made with Hershey's Kisses.
For as long as I can remember, Peanut Butter Blossoms have ALWAYS been on every holiday cookie platter. They're timeless and classic with just the right amount of peanut butter and chocolate.
They're so simple to make and the kids love to get involved in adding the Hershey's Kisses to the dough before baking every year.
Ingredients Needed
For this recipe you'll need
- Hershey's Kisses
- shortening
- butter
- creamy peanut butter
- granulated sugar
- light brown sugars
- egg
- milk
- vanilla extract
- all-purpose flour
- baking soda
Over the years I've adapted this recipe a bit by using both shortening and salted butter and omitting the salt.
How do you make Peanut Butter Blossoms?
Start by preheating the oven to 375 degrees F. Next, remove wrappers from chocolate and place in a bowl; set aside. I'm sure you all know this part, but it doesn't hurt to give a little reminder.
Beat the shortening, butter and peanut butter in large bowl until well blended; then add half of the granulated sugar and brown sugar and beat until fluffy. Next, add the egg, milk and vanilla; beat well.
In a separate small bowl, combine the flour and baking soda; then gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in the remaining granulated sugar; place on ungreased cookie sheet.
Press a chocolate into the center of each cookie (it will crack around the edges); then bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
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Peanut Butter Blossoms
Ingredients
- 48 Hershey's Kisses
- ¼ c. Shortening
- ¼ c. Salted Butter, softened
- ¾ c. Creamy Peanut Butter
- ⅔ c. Granulated Sugar, divided
- ⅓ c. Light Brown Sugar
- 1 large Egg
- 2 tbsp. Milk
- 1 tsp. Vanilla Extract
- 1 ½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ⅓ c. Granulated Sugar, for dipping
Instructions
- Preheat oven to 375 degrees F, remove wrappers from chocolate and place in a bowl; set aside.
- Beat the shortening, butter and peanut butter in large bowl until well blended; then add half of the granulated sugar and brown sugar and beat until fluffy.
- Next, add the egg, milk and vanilla; beat well.
- In a separate small bowl, combine the flour and baking soda; then gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in the remaining granulated sugar; place on ungreased cookie sheet. Press a chocolate into the center of each cookie (it will crack around the edges); then bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
Nutrition
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* Originally shared December 2012/UpdatedNovember 2019.
Nicole Pearce says
All time favorites for sure! I always put the kisses on upside down so they don't fall off when you bite into them!
Carrie's Experimental Kitchen says
Great idea Nicole!