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Peanut Butter Blossoms

A soft peanut butter cookie topped with a chocolate kiss, these cookies are everyone's favorite! Don't wait for the holidays to enjoy these! Also, you can freeze these once you've rolled them into balls. Simply line up on a USA Pan half sheet pan, cover and pop into the freezer. Once frozen, place in a freezer bag. When you're ready for fresh cookies, bake in the oven and top with the chocolate kiss!

Prep time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 18-20 Minutes
Serving Size: 48 cookies

Featured Bakeware:


1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 tablespoon milk
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar (for rolling cookies)

Recipe Instructions

Preheat oven to 375 degrees. In a large mixing bowl, mix together the shortening and peanut butter until creamy. Mix in the sugars. Make sure to scrape the bowl down frequently. Mix in the egg, followed by the milk and vanilla. Mix well. In a separate bowl, stir together the flour, baking soda, and salt. Gradually add to butter/sugar mixture until just combined. I like to refrigerate the dough for about an hour for easier rolling. Roll the dough into 1" balls. A teaspoon cookie scoop makes it easy. Roll the balls into the granulated sugar. Place cookies 1 1/2" apart on your USA Pan cookie sheets. Bake in preheated 375 degree oven for 8-10 minutes. Remove cookies from oven and immediately press the candy kiss in the middle of the cookie. The edges of the cookie will crack slightly. Remove cookies to cooling rack to cool completely. Once chocolate has hardened, store in airtight container. You can also use different flavors of kisses!!