Peanut Butter Blossom Cookie Recipe

One of our favorite holiday cookies is the peanut butter blossom cookie. Also known as peanut butter kiss cookies, this is the Christmas cookie with the soft peanut butter cookie base and a Hershey kiss pressed into it while the cookie is still warm. These kiss cookies are freezer friendly.

Peanut Butter Kiss Cookie Ingredients:

48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Reese’s Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup additional granulated sugar for rolling

Hershey Kisses

Remove all the wrappers from the chocolate kisses.

*great kid project.

Preheat oven to 375°F.

Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shaping the blossom cookies

Shape dough into 1-inch balls. We use a small cookie scoop to make consistent shaped cookies.

Roll in granulated sugar.

We use a small bowl with the sugar and swirl it around until each ball is coated.

Place on an ungreased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt. As you can see, we are fans of the sil pat matt.

Bake the peanut butter cookies

Bake at 375 for 8-10 minutes or until slightly brown.

These were 10 minutes in a gas oven.

Hershey’s Peanut Butter Blossoms

Immediately press a chocolate into center of each cookie.

Don’t freak out if the cookie cracks around edges, that is the way it is supposed to happen.

As soon as all the kisses have been pressed into the peanut butter cookie, immediately remove from cookie sheet to wire rack.

I have found that if you don’t move them quickly, the kisses will soften and loose the classic kiss shape. This is how you get the bloom of the blossom cookie.

Cool completely.