Chocolate Kiss Peanut Butter Blossoms

Yield: 3 dozen cookies

Prep Time: 25 min

Cook Time: 10 min

Chocolate Kiss Peanut Butter Blossoms


1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup smooth peanut butter
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup granulated white sugar
1/2 cup shortening
1 large egg
sugar, for rolling
48 chocolate kisses, unwrapped


1. Preheat oven to 375 degrees F.

2. In large mixing bowl, combine all ingredients except rolling sugar and kisses. Use an electric mixer to blend very well. Shape dough into balls using rounded teaspoonfuls. Roll balls in sugar; place on ungreased cookie sheet.

3. Bake 10-12 minutes. Remove from oven. Top each cookie immediately with a kiss, pressing down firmly as cookie cracks around the edges.

4. If possible, place the cookie sheet in the freezer until kisses harden again. Otherwise, let sit for several hours in a cool place until kisses firm up.


*You can easily make this a Christmas cookie by rolling the PB balls in red and green sugar.


4 Responses to “Chocolate Kiss Peanut Butter Blossoms”

  1. postedDec 12, 2011 11:59 AM

    Can you please help me? I doubled this recipe because our family loves peanut blossoms. But, the test cookie has turned out to be dry, nearly crumbly. I’ve never made them before, but the delicious ones l have tasted seem more solid, almost chewy. l hate to waste this mixture. Do you know what l should add? Thanks!

    • postedDec 13, 2011 9:55 AM

      I always add milk when cookie dough turns out dry and crumbly. Wonder if things got messed up when the recipe was doubled? Too much to mix around?

  2. postedSep 2, 2015 7:41 AM

    I was wondering if you could just omit the peanut butter? I have friends with a peanut allergy

    • postedSep 3, 2015 8:29 PM

      no that will not work for this recipe.

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