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+ servings
Close up photo of peanut butter cookies with Hershey kisses pressed on top

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!

Course Dessert
Cuisine American
Keyword chocolate peanut butter cookie, holiday peanut butter cookies, Peanut Butter Blossoms
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 24
Calories 186 kcal
Author Yvonne


  • 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)


  1. 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 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.

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

Nutrition Facts
Peanut Butter Blossoms
Amount Per Serving
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 34mg1%
Potassium 81mg2%
Carbohydrates 26g9%
Sugar 12g13%
Protein 3g6%
Vitamin A 10IU0%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.