Description
Soft, chewy, and crowned with a melty chocolate kiss, these peanut butter blossoms are a holiday classic that never go out of style. This doubled version yields a big batch—perfect for cookie swaps, gifting, and freezing. A few simple twists make them even more crave-worthy.
Ingredients
2 cups shortening
2 cups peanut butter (creamy or crunchy)
2 cups packed brown sugar
3 cups white sugar, divided
4 large eggs
½ cup milk
4 tsp vanilla extract
7 cups all-purpose flour
4 tsp baking soda
2 tsp salt
4 (9 oz) bags milk chocolate kisses, unwrapped
Optional Flavor Twists:
Swap half the peanut butter for almond or cashew butter
Add 1 tsp cinnamon to the dough for a warm touch
Instructions
In a large bowl, cream shortening, peanut butter, brown sugar, and 2 cups white sugar until fluffy.
Beat in eggs, milk, and vanilla until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients.
Chill dough for 30–45 minutes. Preheat oven to 375°F (190°C).
Shape dough into 1-inch balls, roll in remaining sugar, and place 2 inches apart on baking sheets.
Bake 8–10 minutes. Immediately press a chocolate kiss into the center of each warm cookie. Cool on wire racks.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: dessert
Nutrition
- Calories: 90–100
- Fat: 5g
- Carbohydrates: 10g