![](https://lorispeak.life/wp-content/uploads/2023/12/Peanut-Butter-Blossoms-on-Cooling-Rack-1024x768.jpeg)
You know them, you love them. Peanut butter blossoms are a classic holiday cookie. They are my personal favorite and a batch never lasts long at our house. Peanut butter and chocolate are just the best combination.
This is the tried and true recipe from the Hershey website. I have actually tried a few other versions including a flourless peanut butter cookie. They were all good, but I have returned to this perfect version for good.
Ingredients
Shortening: Using shortening makes this cookie very tender and moist. Crisco shortening is always my choice. I have tried store brands and they are not the same.
Creamy Peanut Butter: I have used classic peanut butter and natural no-stir varieties and both worked just fine.
Sugar & Brown Sugar: A combination of white and brown sugar makes these cookies perfectly sweet.
Egg: The egg gives the cookies structure and richness.
Milk: Helps the ingredients combine. I use either skim or almond milk.
Vanilla Extract: Gives baked goods wonderful flavor.
Flour, Baking Soda, Salt: The structure and leavening agents.
Chocolate Kisses or Stars: Use whichever you like. As I mentioned, I am a fan of the stars, but as you can see below I have used chocolate kisses. There is no wrong choice here. 🙂
![](https://lorispeak.life/wp-content/uploads/2023/12/Peanut-Butter-Blossoms-with-Kisses-951x1024.jpeg)
Instructions
Preheat your oven. I also prep two sheet pans by lining them with parchment paper. Not necessary but this step makes baking cookies so easy. Using two sheet pans lets you prep a batch of cookies while another is baking in the oven.
Combine the shortening and peanut butter and stir vigorously until creamy and well-blended. Add the sugars, egg, milk, and vanilla extract and stir until well combined.
Add the dry ingredients and stir until just combined.
I use my smaller-sized cookie scoop for peanut butter cookies. I want a small dough ball so the chocolate star covers about half of the resulting cookie.
Bake until risen and lightly browned.
![](https://lorispeak.life/wp-content/uploads/2023/12/Peanut-butter-Blossoms-on-Baking-Tray-1024x768.jpeg)
Now the fun part! The cookies are out of the oven. Press a chocolate star or kiss in the center of each cookie. I like to do this right away when the cookies come out of the oven. This way the chocolate will stick to the cookies.
![](https://lorispeak.life/wp-content/uploads/2023/12/Holiday-Cookie-Plate-1024x908.jpeg)
Enjoy warm or room temperature. Peanut butter blossoms make a great addition to any holiday cookie platter!
Peanut Butter Blossoms
Ingredients
- ½ cup shortening
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 egg
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- chocolate stars or kisses
Instructions
- Preheat oven to 375°F. Pull out two cookie sheets. Line the sheets with parchment paper if desired.
- Beat the shortening and peanut butter in a large bowl until well blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well.
- Stir together flour, baking soda and salt. Stir the dry ingredients into peanut butter mixture until just combined.
- Shape dough into 1-inch balls using a small cookie scoop or spoon. Place on a cookie sheet about 2 inches apart.
- Bake 10-12 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.