Anjali Arora
There’s no combination more beloved than peanut butter and chocolate, and these Peanut Butter Blossoms are the ultimate way to bring those two flavors together in a single, irresistible cookie. Every bite is a perfect balance of creamy peanut butter and rich milk chocolate, topped with a Hershey’s Kiss for that extra pop of sweetness.
It’s one of those classic cookies that never goes out of style, always bringing smiles to faces, whether it’s the holidays, a special celebration, or just a treat to brighten your day.
I’ll never forget the first time I made these cookies. The kitchen was filled with the warm, nutty aroma of peanut butter mixing with the sweet scent of chocolate.
As soon as they came out of the oven, I couldn’t resist nibbling on one crunchy on the outside, soft and gooey inside, with the chocolate kiss melting just right. If you’re a fan of peanut butter and chocolate, this recipe is a must-try.
Plus, it’s incredibly easy to make, with simple pantry ingredients that come together in no time. These cookies are a perfect addition to any dessert table, and they’re always a hit. They’re one of those timeless recipes that gets better with every batch.
To make it even more special, serve these delicious Peanut Butter Blossoms with a chilled Iced Strawberry Latte. The fruity sweetness of the strawberry, combined with the creaminess of the latte, makes a refreshing, perfect contrast to the rich, chocolatey goodness of the cookies. It’s the ideal treat to enjoy on a warm day or to elevate your cookie experience!
What Makes This Recipe a Must-Try?
- Peanut Butter & Chocolate Perfection: This recipe gives you the perfect balance of sweet and savory in every bite, with the added bonus of a Hershey’s Kiss.
- Simple to Make: No complicated steps here just mix, roll, and bake for delicious results.
- Family Favorite: Whether you’re baking with kids or sharing with friends, these cookies are always a crowd-pleaser.
- Customizable: Add a bit of crunch with chopped nuts or use dark chocolate Kisses for a richer flavor.
- Quick & Satisfying: The recipe is quick to prepare, making it a go-to treat for last-minute dessert cravings.
If you’re a chocolate and peanut butter fan like me, these cookies are a must-try! Rich, fudgy, and perfectly balanced with that nutty peanut butter flavor. They came out soft and chewy—just how I like them. Totally addictive and so easy to whip up!
— Mark Henderson, Illinois
Peanut Butter Blossoms Recipe
The ultimate combination of chocolate and peanut butter in cookie form. These Peanut Butter Blossoms are sure to become your go-to treat for any occasion. They’re easy to make, irresistible, and guaranteed to disappear quickly!
Ingredients:
- 48 Hershey’s Kisses Milk Chocolate
- 1/2 cup shortening (solid white)
- 3/4 cup 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
- Additional granulated sugar for rolling
Instructions:
Step 1: Preheat the Oven: Heat your oven to 350°F (175°C).
Step 2: Unwrap the Chocolate Kisses: Start unwrapping all 48 Hershey’s Kisses. (If you accidentally snack on one, no judgment! Just unwrap a few more.)
Step 3: Mix Peanut Butter & Shortening: In a bowl, mix together the shortening and peanut butter until well blended.
Step 4: Add Sugars & Beat: Add the granulated sugar and brown sugar, and beat until fluffy.
Step 5: Add Wet Ingredients: Mix in the egg, milk, and vanilla extract, and continue to mix until smooth.
Step 6: Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture until everything is well combined.
Step 7: Shape the Dough: Roll the dough into 1-inch balls. Roll each ball in a medium-sized bowl of granulated sugar to coat.
Step 8: Bake: Place the dough balls on a parchment-covered cookie sheet. Bake for 8-10 minutes. (Check at 8 minutes to be sure! You might want to rotate the cookie sheet if your oven doesn’t bake evenly.)
Step 9: Add the Kisses: When you remove the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. Don’t press too hard, as the cookies will crack, but that’s what makes them beautiful!
Step 10: Cool: Allow the cookies to cool on a wire rack until you can’t wait any longer or they cool off!
Peanut Butter Blossoms Recipe
Ingredients
Equipment
Method
- Preheat the Oven: Heat your oven to 350°F (175°C).
- Unwrap the Chocolate Kisses: Start unwrapping all 48 Hershey’s Kisses. (If you accidentally snack on one, no judgment! Just unwrap a few more.)
- Mix Peanut Butter & Shortening: In a bowl, mix together the shortening and peanut butter until well blended.
- Add Sugars & Beat: Add the granulated sugar and brown sugar, and beat until fluffy.
- Add Wet Ingredients: Mix in the egg, milk, and vanilla extract, and continue to mix until smooth.
- Mix Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the peanut butter mixture until everything is well combined.
- Shape the Dough: Roll the dough into 1-inch balls. Roll each ball in a medium-sized bowl of granulated sugar to coat.
- Bake: Place the dough balls on a parchment-covered cookie sheet. Bake for 8-10 minutes. (Check at 8 minutes to be sure! You might want to rotate the cookie sheet if your oven doesn’t bake evenly.)
- Add the Kisses: When you remove the cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie. Don’t press too hard, as the cookies will crack, but that’s what makes them beautiful!
- Cool: Allow the cookies to cool on a wire rack until you can’t wait any longer… or they cool off!
INGREDIENT BREAKDOWN (And Smart Swaps!)
- Shortening: I use solid white shortening for a crisp texture in the cookies. You can swap it with unsalted butter for a richer, buttery flavor and slightly softer texture. Both work beautifully but will alter the final outcome just a bit.
- Peanut Butter: Creamy peanut butter is a must for smooth, evenly mixed dough. If you prefer a bit of crunch, go ahead and use chunky peanut butter. It’ll add extra texture, and the bits of peanuts will surprise you in each bite.
- Granulated Sugar: I love the sweetness of granulated sugar, adding a subtle crispiness to the edges of my cookies. For a more complex sweetness, try swapping some of the granulated sugar with honey or maple syrup. It brings a warm, almost caramel-like note.
- Hershey’s Kisses: Nothing beats a creamy milk chocolate kiss on top of these cookies. For a twist, try dark chocolate kisses or even Peanut Butter Cups for a more intense peanut-chocolate flavor combo. The slight bitterness of dark chocolate adds a rich contrast to the sweet dough.
- Brown Sugar: I always opt for packed light brown sugar for that molasses-rich sweetness and slight chewiness in the cookie. If you’re out, swap it with coconut sugar. It’s not exactly the same but offers a subtle caramel flavor with a slightly darker, earthy sweetness.
- Egg: The egg helps bind everything together and creates a soft yet sturdy cookie. If you’re looking for a vegan alternative, try using flaxseed meal (1 tablespoon of flax + 2.5 tablespoons water, mixed and set for a few minutes). It’ll give a similar texture without the egg!
- Milk: I add milk for moisture and smoothness in the dough. If you’re looking for a dairy-free option, almond milk or oat milk works just as well giving the dough the same creamy consistency, but with a slight nutty taste.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.