Peanut Butter Blossoms

Total Time:
1 hr 5 min
15 min
50 min

4 to 5 dozen cookies

  • Nonstick cooking spray
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 1 cup smooth peanut butter (not natural)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/4 cup vegetable shortening
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups peanut butter chips
  • Your favorite jelly thinned with a splash of liqueur (optional)
  • 48 to 60 chocolate kiss candies
  • Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray

  • Combine the flour, baking soda and salt in a medium bowl. Set aside.

  • Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.

  • Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)

  • Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.

  • Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.

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    This recipe is featured in:

    12 Days of Cookies