Peanut Butter Blossom Cookies

The famous cookie of the cookie tradition in our family. Although they are called the “cookies with the little Hersey’s kiss,” by my dad. 

It is a peanut butter cookie that is amazing with or with the kiss. But who wouldn’t want the chocolate? It is THE most comforting combination.

My cookie uses dark brown sugar instead of light brown (as all my other recipes). It brings out the peanut butter notes and gives off a caramel vibe. Very small ingredient changes lead to a huge difference in the final product.

I note in the recipe to bake these no longer than 10 minutes…

This is because the cookie continues to bake while placing the chocolate in the center. When the dough spreads due to the pressure of the chocolate, it exposes the inside of the cookie and prone to drying out. You want to keep the cookie a chewy as you can. 9-1/2 minutes was perfect for mine. Not that I was actually obsessing or anything. 😉

This is perfect to do with the kids. 2 or 4 extra hands wouldn’t hurt helping unwrap the chocolates! I think it was the hardest part for me, I can never get the wrap off in one piece! 

Happy baking! If you make a few batches they make GREAT cookie tin gifts. a few go a looooong way!

Enjoy!

Peanut Butter Blossoms

• Servings: 30cookies
• Time: 30
• Difficulty: Easy
• Print

Ingredients

• 1/2 cup shortening
• 3/4 cup smooth peanut butter
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 egg
• 2 tablespoons milk
• 1 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon vanilla
• 1 cup granulates sugar (for rolling)
• 1 package of unwrapped Hersey’s kisses

Directions

1. Pre-heat oven to 375 degrees F. Line baking sheet with parchment.
2. In a standing mixer fitted with the whisk, or hand mixer, beat shortening and peanut butter together on medium-high until fluffy.
3. Add in sugar and brown sugar, combine well.
4. Add egg and milk.
5. Turn mixer down to medium-low, add in 1/2 cup flour and baking soda.
6. Add in second 1/2 cup flour, beat until just combined.
7. Add in the rest of the flour, mix until flour is incorporated.
8. Pour 1 cup sugar into a bowl.
9. Roll dough into 1-inch balls. Place in sugar and roll until all sides coated with sugar.
10. Transfer to parchment. Repeat 14 more times. 15 cookies to a baking sheet. I did 5 rows of 3.
11. Bake 9-10 minutes, no more than 10 minutes.
12. Meanwhile carefully remove wrapping of 15 kisses. Place in bowl.
13. Remove cookies from oven. Immediately press kiss gently and slowly into the center of each cookie ball. 
14. Only about 1/4 of the way down. If you press to fast and too hard the cookie will break. (That can be your test cookie haha)
15. Once all cookies are topped, carefully transfer on to plate or serving dish.
16. Repeat steps with remaining dough.
17. Enjoy warm or room temperature!