Peanut Butter Blossoms

A few years ago I made these cookies a part of my regular Christmas cookie repertoire. I tend to undercook these cookies in order to get a softer result.

Normally I make these cookies small by using mini kisses (they come in a bag, conveniently already unwrapped) and creamy peanut butter. But since I had an overabundance of both regular sized Hershey’s kisses and crunchy peanut butter, I opted for minor substitutions this time around.

Also I ran out of Hershey’s Kisses while I was making these so I substituted mini Reese’s Peanut Butter Cups: P.H.E.N.O.M.E.N.A.L.


  • 48 HERSHEY’S KISSES Milk Chocolates
  • ½ c. shortening
  • ½ c. butter, room temperature
  • 1 ½ c. peanut butter
  • ⅔ c. granulated sugar
  • ⅔ c. packed light brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • Granulated sugar


  1.  Heat oven to 375°F. Remove wrappers from chocolates.
  2.  Beat shortening and peanut butter in large bowl until well blended. Add granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 4 to 6 minutes or until lightly browned. Immediately press a chocolate into center of each
    cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Recipe rating: 

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