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Classic Peanut Butter Blossoms Recipe with Chocolate Kisses

Classic Peanut Butter Blossoms

Soft, chewy peanut butter cookies are rolled in granulated sugar, baked until just set, and finished with a milk-chocolate Kiss in the center. This classic recipe makes about 48 cookies.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings: 48 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup Shortening
  • 3/4 cup Creamy peanut butter
  • 1/3 cup Granulated sugar
  • 1/3 cup Packed light brown sugar
  • 1 Large egg
  • 2 tablespoons Milk
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
For Rolling and Topping
  • as needed Additional granulated sugar
  • 48 Milk-chocolate Hershey’s Kisses, unwrapped

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line baking sheets with parchment paper if desired, and unwrap all 48 chocolate Kisses before baking.
  2. Beat the shortening and creamy peanut butter until thoroughly combined. Add the granulated sugar and packed light brown sugar, then beat until the mixture is light and fluffy.
  3. Beat in the egg, milk, and vanilla extract until smooth. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the peanut-butter mixture, mixing only until a soft dough forms. Avoid mixing longer than necessary once the flour disappears.
  5. Shape the dough into approximately 1-inch balls. Roll each ball in additional granulated sugar and place the cookies about 2 inches apart on the prepared baking sheets.
  6. Bake for 8–10 minutes, until the edges are lightly browned and the centers look set. Do not overbake because the cookies continue to set as they cool.
  7. Immediately press one unwrapped chocolate Kiss into the center of each hot cookie. The cookies may crack slightly around the chocolate, which is characteristic of this recipe.
  8. Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack. Cool completely before storing or stacking so the chocolate can firm up.

Notes

Unwrap the chocolate Kisses before the cookies enter the oven so they can be pressed into the hot cookies immediately. Keep a close eye on the baking time and allow the finished cookies to cool completely before storing.