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Classic Peanut Butter Kiss Cookies Recipe (Peanut Butter Blossoms)

Classic Peanut Butter Kiss Cookies

Traditional peanut butter blossoms made with creamy peanut butter, shortening, and a milk-chocolate kiss in the center. This recipe yields about 48 soft, sugar-coated cookies.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 48 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup Vegetable 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
Finishing
  • 48 Milk-chocolate candy kisses, unwrapped
  • As needed Extra granulated sugar for rolling

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line baking sheets with parchment paper, or leave them ungreased.
  2. Beat the vegetable shortening and creamy peanut butter together until well blended.
  3. Add the granulated sugar and packed light brown sugar. Beat until the mixture is light and fluffy.
  4. Beat in the egg, milk, and vanilla extract until evenly combined.
  5. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut-butter mixture, mixing just until a soft dough forms.
  6. Shape the dough into approximately 1-inch balls. Roll each ball in extra granulated sugar and place the cookies about 2 inches apart on the prepared baking sheets.
  7. Bake for 8–10 minutes, until the edges are lightly browned. Do not overbake; the centers should still look soft.
  8. Immediately press an unwrapped chocolate kiss into the center of each hot cookie. Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack.

Notes

Unwrap all 48 chocolate kisses before baking so they are ready to press into the hot cookies. The cookies firm as they cool, so remove them from the oven when the edges are lightly browned and the centers remain soft. Shortening gives the most traditional texture; butter may be used in other versions but changes the spread and flavor.