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Make this peanut butter blossom cookie recipe for after-school snacks or dessert. Includes from-scratch method and a semi-homemade version.
I’m popping in very quickly today to share this Peanut Butter Blossom Cookie recipe. Seriously, these cookies are amazing and super quick to make. I’m including my sister-in-law’s recipe that I’ve had for years if you want to make them from scratch. If not…read on for a simplified version that’s just as good.
I made these cookies from scratch until a few years ago. I’m not even sure how I found out about the simplified method…but the honest truth is I will never make these cookies from scratch again. I use the Betty Crocker Peanut Butter Cookie mix that comes in a red packet. You can find it next to the cake mixes. Just follow the package directions to mix up the dough. Once the dough is ready, pick up at No. 5 on the printable recipe below.
I’m telling the truth when I say that I cannot tell the difference between the scratch recipe and the mix. The mix cookies are just as chewy and taste like they’re chock-full of fresh peanut butter. If you’re not sure what I’m talking about, I even took a picture of the package!
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Peanut Butter Blossom Cookies
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar packed firmly
- 1/2 cup shortening
- 1/2 cup creamy peanut butter
- 1 egg
- 2 tablespoons Milk
- 1 teaspoon vanilla
- 1 3/4 cups Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- sugar for rolling
- 24 Hershey kisses
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a standing mixer, or a mixing bowl with a hand mixer, cream together both sugars, shortening, peanut butter, egg, milk and vanilla.
- Add the flour mixture to the sugar mixture. Scrape the sides of the bowl and mix just until all is combined. Batter will be rather moist.
- Using a small scoop, form balls of dough with the palms of your hands.
- Roll dough balls in extra sugar.
- Place on an ungreased cookie sheet and bake for 10 minutes.
- Remove cookie sheet from the oven and place a Hershey kiss in the middle of each cookie. Return to oven and bake for 1 to 2 minutes more. Cookies should be lightly browned.
- Cool completely. Wait at least 4 hours before packaging for gift giving. (It takes about that long for the Hershey kisses to set back up.)
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Hi Ann, I’ve been making these cookies for about twenty five years now at Christmas time (my girls wouldn’t have it any other way!) and one thing that I do that ups the festiveness is I roll them in red and green (I blend the two in a small bowl) sugars rather than plain white. They really up the game, in my opinion.
Wonderful idea…thank you so much for sharing!
Thank you for sharing such beautiful (delicious) Christmas ideas Ann! Wondering where you got those cute little milk bottles and striped straws. Wishing you & yours a very Merry Christmas!
Hi Sally! The milk bottles are vintage treasures from a local dairy that closed long ago. I found them at our antique mall. I have added links to the post for something similar and also the striped straws. Merry Christmas!
In the process of making your peanut butter blossom cookies: easy and delicious. Thank you????
Here’s a favorite hint… I make these cookies with Brach’s chocolate stars instead of the kisses. Why? 1. They taste better, 2. The wider, thinner star doesn’t give the eater such a hard bit of chocolate which usually falls off when trying to bite it in half, 3. No tedious little foils wrappers to deal with.