Peanut Butter Blossoms

Angela (Grammy) Derby


Peanut butter and chocolate...a match made in cookie heaven! Soft, chewy peanut butter cookies rolled in sugar and topped with a Hershey kiss. These cookies should be a little crisp on the outside and soft and chewy within. Rumor has it that this classic cookie started as a mistake by a lady in 1957. She ran out of chocolate chips and substituted with a Hershey Kiss on the top instead.


☆☆☆☆☆ 0 votes

Yields: 3 dozen
1 Hr
1 Hr


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1 3/4 c
1/2 c
1/2 c
brown sugar, firmly packed
1 tsp
baking soda
1/2 tsp
1/2 c
1/2 c
peanut butter
2 Tbsp
1 tsp
vanilla extract
sugar for rolling cookies in
unwrapped hershey's milk chocolate kisses

How to Make Peanut Butter Blossoms


  • 1Heat oven to 375°F.
  • 2In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
  • 3Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • 4Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets onto racks to cool.
  • 5When the chocolate kiss hardens, you can store them in plastic containers and freeze, unless you eat them all first!

Printable Recipe Card

About Peanut Butter Blossoms

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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