Every year, these peanut butter blossoms can become a staple for your annual cookie open house. You can prepare about 15 to 20 different kinds of cookies for a four-hour event with friends. Assemble cookie trays to share with housebound neighbors, and freeze the rest to enjoy throughout the year.

Peanut Butter Blossom Ingredients
These are the simple ingredients you’ll need to make this crowd-pleasing peanut butter blossom recipe:
Shortening: Start with a cup of shortening.
Sugars: You’ll need white sugar and brown sugar for the peanut butter cookies.
Peanut butter: Of course, you’ll need peanut butter! Opt for a creamy or smooth variety.
Eggs: Eggs lend moisture and help bind the peanut butter blossom cookie dough together.
Milk: Add moisture with 1/4 cup of milk.
Vanilla: Vanilla extract takes the flavor up a notch.
Flour: All-purpose flour gives the cookies structure.
Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
Salt: A pinch of salt enhances the flavor, but it won't make the cookies taste salty.
Chocolate: Hershey’s Kisses (or another chocolate candy kiss variety) are pressed into the tops of the hot cookies for an irresistible chocolate center.
How to Make Peanut Butter Blossoms
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade peanut butter blossoms:
Make the dough and roll into balls.
Roll each ball in sugar.
Bake the cookies until lightly browned.
Immediately press a chocolate kiss into each cookie. Let cool.
How to Store Peanut Butter Blossoms
Allow the cookies to cool completely to keep the chocolate center intact. Transfer the cookies to an airtight container, then store at room temperature for up to three days.
Can You Freeze Peanut Butter Blossoms?
Yes, but it’s best to freeze the dough balls before baking. When you're ready to make them, simply bake them according to the recipe and press a fresh chocolate candy into each warm cookie. You can freeze the cookie dough for up to three months.
Ingredients
1 cup shortening
1 cup peanut butter
1 cup packed brown sugar
1 ½ cups white sugar, divided
2 large eggs
¼ cup milk
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 (9 ounce) bags milk chocolate candy kisses, unwrapped
Directions
Gather all ingredients.
Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
Beat shortening, peanut butter, brown sugar, and 1 cup white sugar together in a large bowl with an electric mixer until smooth.
Beat in eggs one at a time, then stir in milk and vanilla.
Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended.
Shape spoonfuls of dough into balls and roll in remaining 1/2 cup white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and immediately press a chocolate kiss into each cookie.
Allow to cool completely; the kiss will harden as it cools.
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