*This recipe was originally published 12/22/09. Most recent update 12/17/18
These cookies are quite popular around the holidays but can honestly be enjoyed any time of year. If you’re a fan of the peanut butter and chocolate combination then you’ll fall in love with these at first bite!
The great thing about them is that you can top them with whatever chocolate you chose. Most popular would be Hershey’s kisses but if you like the addition of caramel with your peanut butter and chocolate then why not add Rolo’s candies?
How To Make Peanut Butter Blossoms (step-by-step)
1. Gather your ingredients. You’ll need shortening, peanut butter, granulated sugar, brown sugar, baking powder, baking soda, an egg, milk, vanilla, flour, and your favorite chocolate candy (could be Hershey kisses, Rolo’s, Dove chocolates etc.). Preheat oven to 350F.
2. In a large bowl, combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds until smooth and creamy.
3. Add the 1/2 c. granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl occasionally to ensure that all of the dough is evenly mixed.
4. Beat in egg, milk, and vanilla until combined.
5. Beat in flour with the mixer. If this task becomes too difficult for your hand mixer, use a wooden spoon. Stir in any remaining flour.
6. Shape dough into 1-inch balls using a cookie scoop.
7. Place the 1/4 c. granulated sugar in a small bowl; roll balls in sugar to evenly coat.
8. Place 2 inches apart on an ungreased cookie sheet.
9. Unwrap chocolate.
10. Bake for 10-12 minutes or until edges are lightly browned. Be careful not to over bake.
11. Immediately press chocolate into the center of each cookie. Transfer cookies to a wire rack; cool.
12. Enjoy!
What is the best peanut butter for Peanut Butter Blossoms?
- There are a million different brands of peanut butter on grocery store shelves, which one is the best?
- I’ve used Skippy Natural, Peanut Butter & Co, and Kirkland. All of them work great. As long as you’re happy with the ingredient list on your peanut butter then it will work great in these cookies.
What are the best ways to store cookies?
- After cookies have cooled completely, the best way to store them is in an airtight container. Keep the cookies at room temperature if you’ll be enjoying them within 2-3 days.
- If you don’t plan to eat them or serve them within a few days you’ll want to get them in the freezer to preserve their freshness.
- If you’ll be stacking cookies on top of one another then you’ll want to use parchment paper to separate the layers. This will keep them from sticking to each other.
- A slice of bread will help to keep your cookies fresh as well. White bread will work best. The reason it keeps the cookies fresh is because it absorbs moisture.
- For additional tips & freezing options this article on Wiki How is an excellent resource.
Important Tips for Making Peanut Butter Blossoms
- These can easily be made with only one bowl & can be made with a hand mixer or a stand mixer. Whichever is easier for you in your kitchen.
- Be sure to scrape the sides of your bowl between mixing with a rubber spatula. This will ensure a smooth & creamy batter.
- Make sure the sugars, baking powder & baking soda is well combined before adding in the egg, milk and vanilla.
- For uniform cookies I recommend a cookie scoop to help you shape your dough into 1-inch balls. My favorite scoop can be found on Amazon. I use it ALL the time.
- To easily remove cookies from the cookie sheet I recommend using parchment paper to cover your cookie sheet instead of greasing your cookie sheet (greasing can make your cookies spread farther than you want).
- Ever wondered what the difference between parchment paper and wax paper? Here’s a helpful article from Huffpost.
- If you’re using a high quality cookie sheet like this one I LOVE from OXO then you won’t need parchment paper, you can add the dough directly to the sheet.
- Be sure to unwrap your candy before (or while) your cookies are in the oven. You’ll want to top your cookies immediately following taking them out of the oven before they cool.
Looking for other great peanut butter & chocolate recipes?
- Three Ingredient Chocolate Peanut Butter Fondue
- Chocolate Peanut Butter Apples with Coconut and Almonds
- Copycat Jamba Juice Chocolate Peanut Butter Moo’d Smoothie
If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on Facebook, Instagram, Pinterest & Twitter to keep up with all the latest recipes!
Peanut Butter Blossoms
A perfectly chewy peanut butter cookie on the inside with a sugary slightly crunchy exterior topped with a Hershey's kiss. These cookies are the perfect ratio of peanut butter and chocolate! Easily switch things up with your favorite candy on top. Love caramel? Try a Rolo's! Prefer dark chocolate? Dove candies chocolate are a match!
Ingredients
- 1/2 c. shortening
- 1/2 c. peanut butter
- 1/2 c. granulated sugar
- 1/2 c. brown sugar packed
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1 egg
- 2 tbsp. milk
- 1 tsp. vanilla
- 1 3/4 c. all purpose flour
- 1/4 c. granulated sugar
- Milk chocolate kisses (or preferred chocolate)
Instructions
-
Preheat oven to 350F.
-
In a large bowl, combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds until smooth and creamy..
-
Add the 1/2 c. granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl occasionally to ensure that all of the dough is evenly mixed.
-
Beat in egg, milk, and vanilla until combined.
-
Beat in flour with the mixer. If this task becomes too difficult for your hand mixer, use a wooden spoon, stir in any remaining flour.
-
Shape dough into 1-inch balls using a cookie scoop.
-
Place the 1/4 c. granulated sugar in a small bowl; roll balls in sugar to coat.
-
Place 2 inches apart on an ungreased cookie sheet.
-
Unwrap chocolate.
-
Bake for 10-12 minutes or until edges are lightly browned. Be careful not to over bake.
-
Immediately press chocolate into the center of each cookie. Transfer cookies to a wire rack; cool.
Recipe Video
Recipe Notes
- These can easily be made with only one bowl & can be made with a hand mixer or a stand mixer. Whichever is easier for you in our your kitchen.
- Be sure to scrape the sides of your bowl between mixing with a rubber spatula. This will ensure a smooth & creamy batter.
Make sure the sugars, baking powder & baking soda is well combined before adding in the egg, milk and vanilla. - For uniform cookies I recommend a cookie scoop to help you shape your dough into 1-inch balls. My favorite scoop can be found on Amazon. I use it ALL the time.
- To easily remove cookies from the cookie sheet I recommend using parchment paper to cover your cookie sheet instead of greasing your cookie sheet (which can make your cookies spread farther than you want).
Ever wondered what the difference between parchment paper and wax paper? Here's a helpful article from Huffpost. - If you're using a high quality cookie sheet like this one I LOVE from OXO then you won't need parchment paper, you can add the dough directly to the sheet.
- Be sure to unwrap your candy before (or while) your cookies are in the oven. You'll want to top your cookies immediately following taking them out of the oven before they cool.
Adapted from Better Homes and Gardens Christmas Baking 2009
Shaunika Dearman
Oh my gosh….chocolate stars! I’ve never thought to use those either!! I think they’re way cuter than using kisses.