These Peanut Butter Kisses also known as peanut blossoms, are a soft cookie with a chocolate Hershey's kiss in the center of the cookie. They are popular during the holiday season and perfect for cookie exchanges and cookie trays.
❤️ Why you'll love it
Soft and Chewy: the cookie itself is soft with a little bit of chew to it.
Kid friendly: kids love to help make these cookies and unwrapping the kisses is fun when you can sneak one or two in your mouth while no one is looking!
Food gifts: cookies are a great food gift often given during Christmas time. These are a tasty addition to any cookie plate.
🥘 Ingredients
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Basic ingredients you need to be sure you have.
Creamy Peanut Butter: Be sure the peanut butter you use is not all natural. This is my preferred brand to use.
Vegetable Shortening: This is an important part of the recipe and I don't recommend you substitute anything for it. This is the brand I use.
Granulated Sugar: This is in the cookie and what you roll the peanut butter cookie dough ball in.
Brown Sugar: This is part of what makes the cookie chewy!
Hershey Kisses: They won't be a peanut blossom unless you use a Hershey Kiss. I used milk chocolate kisses.
🔪 Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, with a hand mixer, cream together the shortening and peanut butter until well blended.
- Add granulated sugar and brown sugar; mix on medium speed until fluffy.
- Add the egg, milk, and vanilla and mix until combined.
- In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients until combined.
- Shape dough into 1-inch balls. Place ¼ cup granulated sugar (if using) on a plate and roll the cookie dough in the sugar to coat. Place cookie ball on ungreased cookie sheet.
- Bake cookies for 8 minutes or until cookies are golden brown.
- Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around edges when the kiss is pressed into the center.
- Transfer cookies to a wire rack and cool completely before storing.
🥄 Equipment
Large mixing bowls: for the wet and dry ingredients.
Electric mixer
Insulated baking sheet: It will allow heat to distribute evenly while baking the peanut butter blossoms.
Silpat or parchment paper: to prevent cookies from sticking to the baking sheet.
Cookie scoop: a small scoop will measure out the correct proportion of dough.
🥫Storage
Room temperature: store cookies in an airtight container in the pantry or on the counter up to 1 week.
Freeze: cookies can be placed in a freezer safe airtight container and frozen up to 3 months.
📖 Variations
- Use a different flavored hershey kiss. We have used dark chocolate, milk chocolate, chocolate hugs, and peppermint kisses.
- Leave the Hershey kiss out of the recipe and stir 1 cup of chocolate chips into the batter.
- Substitute chunky peanut butter for the creamy peanut butter.
- Make these with cookie butter instead of peanut butter.
Cookie Baking Tips
- Cool the peanut blossoms completely on a cooling rack before storing. The heat from the baked cookie will soften the chocolate and if not completely cooled the chocolate kiss will not hold its shape.
- Be sure the peanut butter and the shortening are at room temperature for easier creaming.
- Unwrap the Hershey kisses either before you mix the cookie dough, or while the cookies are baking.
📚 Related Recipes
No Bake Fudge Cookies are full of chocolate and peanut butter flavor and taste just like fudge.
Flourless Peanut Butter Cookies are gluten free, with crispy edges and a chewy center.
Peanut Butter Oatmeal Cookies have a touch of almond extract and are a thick and chewy cookie with crisp edges.
Chocolate Peanut Butter Chip Cookies have a chocolate peanut butter cookie dough with peanut butter chips. This is for the total chocolate peanut butter fan!
White Chocolate and Peanut Butter Chip Cookies is Grumpy's favorite peanut butter cookie recipe. Give him white chocolate and he'll love you forever.
Peanut Butter No Bake Cookies are similar to the no bake fudge cookies but without the chocolate.
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Peanut Butter Kisses
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Ingredients
- ½ cup solid vegetable shortening
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup Granulated sugar optional
- 48 Chocolate Hershey Kisses
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, with a hand mixer, cream together the shortening and peanut butter until well blended.
- Add granulated sugar and brown sugar; mix on medium speed until fluffy.
- Add the egg, milk, and vanilla and mix until combined.In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients until combined.
- Shape dough into 1-inch balls. Place ¼ cup granulated sugar (if using) on a plate and roll the cookie dough in the sugar to coat. Place cookie ball on ungreased cookie sheet.
- Bake cookies for 8 minutes or until cookies are golden brown.
- Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The cookie will crack around edges when the kiss is pressed into the center.
- Transfer cookies to a wire rack and cool completely before storing.
Jersey Girl Cooks
Great recipe! I make these at Christmas and when my son is home from college because they are his favorite cookies.