Peanut Blossoms are a beloved American cookie that became especially popular in the mid-20th century. Known for their perfect balance of nutty peanut butter dough and a sweet chocolate center, they’re both nostalgic and timeless. Traditionally topped with a Hershey’s Kiss, these cookies are a holiday classic but are equally welcome at bake sales, potlucks, and family gatherings. Their crackled edges and iconic chocolate peak make them as visually charming as they are delicious, offering a chewy peanut butter base with a smooth chocolate finish in every bite.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar (packed )
- ½ cup shortening
- ½ cup peanut butter
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 48 chocolate candy kisses
Instructions
Step 1: Mix Dry Ingredients
- In a bowl, combine flour, baking soda, and salt. Set aside.
Step 2: Cream Mixture
- In a large bowl, beat together sugar, brown sugar, shortening, and peanut butter until light and fluffy.
Step 3: Add Wet Ingredients
- Beat in the egg, milk, and vanilla until fully incorporated.
Step 4: Combine
- Gradually add the dry ingredients to the creamed mixture, mixing until a dough forms.
Step 5: Shape Cookies
- Shape dough into small balls using a teaspoon. Roll each ball in granulated sugar.
Step 6: Bake
- Place balls on ungreased cookie sheet. Bake at 375°F for 10–12 minutes or until lightly golden.
Step 7: Add Chocolate
- Immediately press a chocolate candy kiss into the center of each cookie. Allow to cool.
Tips
- Use about 48 chocolate candy kisses; unwrap them before baking for speed.
- Chill dough briefly (20 to 30 minutes) if it feels too soft to roll into balls.
- Roll dough balls in granulated sugar before baking for a sparkly finish.
- Bake just until the cookies puff and crack around the edges for best texture.
- Press the candy kiss into the cookie immediately after baking so it adheres well.
- For a crinkled look, don’t overbake, edges should be just cracked, as noted on the card.
- Substitute coarse sanding sugar for rolling if you want extra crunch.
- To vary flavor, use dark chocolate or caramel-filled kisses.
- Freeze baked cookies (without kisses) and add kisses after reheating briefly.
- Slightly underbake for a softer, chewier cookie center.
Nutrition
Calories: 95kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 60mgPotassium: 70mgFiber: 0.5gSugar: 7gVitamin A: 10IUCalcium: 10mgIron: 0.5mg
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