Peanut Butter Blossoms
Total Time
25 mins
Prep Time
15 mins
Cook Time
8 mins
Rating
4.77 out of 5 stars
(17)
Ingredients
48 cookies
- ¾ cup (203 g) peanut butter
- ½ cup (92 g) vegetable shortening
- ⅓ cup (66.67 g) granulated sugar
- ⅓ cup (73.33 g) light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1½ cups (213 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Granulated sugar, for rolling
- 48 Hershey’s kisses, unwrapped
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Preparation
Chef’s notes
You can make these with butter instead of shortening by using the same amount of room temperature unsalted butter in place of the shortening. The shortening helps keep the cookies soft and maintain their shape (not spread), so if you use butter, chill the dough for 30 minutes to 1 hour prior to scooping and rolling them into balls.
You can replace the peanut butter with other nut butters, such as almond butter, cashew butter, or even Sunbutter. The taste and texture will be slightly altered, but the cookies will still work.
Whether using peanut butter or a substitute, use the 'processed' versions that do not have oil separation and require stirring to keep the cookies from spreading.
In place of the Hershey’s kisses, other candies can be substituted, such as Rolos, caramels, chocolate hearts, etc.
You can freeze peanut butter blossoms in an airtight container for up to 3 months.