Peanut Butter Blossom Cookies
The ultimate cookie combination for chocolate and peanut butter lovers, these peanut butter blossoms are everything you remember and loved from your childhood.
This post contains affiliate links. Read the disclosure policy.
Table of Contents
- About Peanut Butter Blossom Cookies
- What are peanut butter blossoms?
- How do you store peanut butter blossoms?
- Can you freeze peanut butter blossoms?
- Do you have to use vegetable shortening?
- Notes & tips for these peanut butter blossoms
- More fun cookie recipes
- Other peanut butter recipes
- How to make blossom cookies
- Recipe Details
About Peanut Butter Blossom Cookies
I think we can all agree that there are few things better in life than chocolate or peanut butter.
Well, that is, other than maybe having chocolate and peanut butter together.
Like, say, in a cookie, such as these peanut butter blossoms.
And really, who hasn’t been a fan of these cookies for as long as they can remember? Who doesn’t have a childhood memory of having one (or six) of these cookies when they were fresh out of the oven?
For those of you that could say yes to the above, you already know why these cookies are kind of a big deal. They’re the epitome of the chocolate and peanut butter phenomenon.
And even if you had to answer no to either of the above, you know what?
There’s no time like the present to start creating those memories.
What are peanut butter blossoms?
While small details of the recipe may vary, these cookies always come down to two main parts:
- A soft, crumbly peanut butter cookie base.
- A solid candy placed on top that appears to be “blossoming” out of the cookie, such as a Hershey kiss.
How do you store peanut butter blossoms?
Like most cookies, these should be stored at room temperature in an air-tight container. They are usually good for up to five days after baking. And, in my personal opinion, they taste the best the day after they were baked.
As for how to efficiently stack these cookies for storage, you can do it as pictured:
- Start with a full layer of cookies, evenly placed side by side.
- Next, begin the second layer by placing a cookie between the points of the Hershey Kiss candies on the first layer.
- Once the second layer has been filled in, do the same with the third layer by placing the cookies between the points.
- Continue this process with each layer until the container is full.
Can you freeze peanut butter blossoms?
If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients, then use a 1 tablespoon cookie scoop to measure dough, roll into balls, then coat in granulated sugar.
- Place cookie dough balls on a tray and freeze for at least two hours or until outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough balls can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then bake like normal.
To freeze the baked cookies:
- Bake and decorate cookies per recipe instructions. Allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies and be stored for up to three months.
Do you have to use vegetable shortening?
This recipe calls for vegetable shortening for the added flavor and texture, but if you don’t have any on hand, that’s okay; you can substitute for unsalted butter instead.
However, keep in mind that vegetable shortening is made of 100% fat while butter or margarine tend to be 85% fat and 15% water. The difference is small, but it may be enough to cause the cookies to spread more while baking (or in other words, bake flatter) if only butter is used. If you’re worried about this, you can try chilling the dough for at least one hour before baking.
Notes & tips for these peanut butter blossoms
- If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
More fun cookie recipes
Other peanut butter recipes
How to make blossom cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a small bowl, mix together the flour, baking soda, and salt.
Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the vegetable shortening, butter, sugar, and brown sugar until nice and smooth.
Step 3 – Stop your mixer and add the peanut butter, then whip it with the other ingredients already in the bowl.
Step 4 – Drop your mixer speed to low and add the milk, vanilla, and egg.
Step 5 – Using small batches (about half a cup at a time), add the dry ingredients to the bowl. Stop mixing as soon as all of the dry ingredients disappear into the batter.
Step 6 – Use a cookie scoop to scoop out some dough, roll it between your hands, and then coat the cookie ball in sugar. Place the prepared cookie ball on a baking sheet lined with parchment paper. Repeat this setup until you’ve used all of the dough.
Step 7 – Bake!
Step 8 – Remove the cookies from the oven and immediately press a Hershey’s kiss into the center. Once decorated, let the cookies rest for about five minutes, then transfer them to a wire cooling rack to cool completely.
Step 9 – Enjoy!
Peanut Butter Blossom Cookies
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar, plus more for rolling cookies
- 1/2 cup light brown sugar
- 1/2 cup peanut butter
- 2 teaspoon milk
- 1 tablespoon vanilla extract
- 1 egg
- 36 Hershey kisses, unwrapped
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Fill a small bowl with some extra granulated sugar. Set both the bowl and the baking sheets aside.
- In a large bowl, whisk together flour, baking soda, and salt, then set aside.
- Using a stand mixer (or hand mixer + large bowl), cream together vegetable shortening, butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 5-7 minutes.
- Stop mixer and add peanut butter. Return mixer speed to medium-high until combined, about 1-2 minutes.
- Drop mixer speed to low and mix in milk, vanilla, and egg.
- Keeping speed on low, quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
- Using a 1 teaspoon cookie scoop, scoop out dough and roll it between your hands to form a ball. Drop the ball in the small bowl of sugar and roll to coat. Place finished cookie dough ball on prepared baking sheet. Repeat this step until all dough has been used.
- Bake cookies for 10-12 minutes or until the bottoms of the cookies begin to turn a light golden color.
- Remove cookies from oven and immediately press a Hershey kiss in the middle of each cookie. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.