These tender peanut butter blossoms are an absolute favorite! They feature a melt-in-your-mouth peanut butter cookie rolled in sugar and topped with a chocolate kiss. This is one cookie you’ll want to make over and over again!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 36
Ingredients
¼cup(46g)vegetable shortening, room temperature
¼cup(56g)unsalted butter, room temperature
¾cup(180g)creamy peanut butter
¾cup(150g)granulated sugar, divided
¼cup(52g)light brown sugar, packed
1large egg
2tablespoonsmilk
1teaspoonpure vanilla extract
1 ⅔cups(216g)all-purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
36milk chocolate kisses, unwrapped
Instructions
Using a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the shortening, butter, peanut butter, ½ cup of granulated sugar, and brown sugar on medium-high speed for 1 minute, until well combined.
Add the egg, milk, and vanilla. Beat until fully incorporated.
Sift in the flour, baking powder, and baking soda then beat on low speed just until no visible streaks of flour remain.
Cover and refrigerate for 30-60 minutes; until the dough is firm enough to roll into balls.
Preheat the oven to 375°F. Line 3 baking sheets with parchment paper or a silicone mat.
Shape the dough into 1-tablespoon size balls. Roll each dough ball into the remaining ¼ cup granulated sugar and place them 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes or until the edges are firm and the bottoms are lightly brown. Immediately press a chocolate kiss into the center of each cookie.
Transfer to a wire rack to cool completely.
Notes
Make ahead tip
Store baked and cooled cookies in an airtight container for 3 days at room temperature or 1 week in the refrigerator.
The baked cookies can also be frozen for up to 3 months. Thaw overnight in the refrigerator.