My family has been making Peanut Blossoms since I can remember. You know, that soft round peanut butter cookie with the Hershey kiss, or Reese’s Cup, right in the center? The cookie that you cannot stop eating and then want to kick yourself for not backing away? Well, here it is!

I have found that this recipe for Peanut Blossoms works best for me and I hope that it will for you too!

Peanut Blossoms Cookie Recipe

Ingredients for Peanut Blossoms

• 1 cup shortening
• 1 cup Jif peanut butter
• 1 cup packed light brown sugar
• 1 cup white sugar
• 2 eggs
• 1/4 cup milk
• 2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup white sugar (for rolling)
• 2 (9 ounce) bags of Hershey Kisses or Reese’s Peanut Butter Cups, unwrapped

Instructions for Peanut Blossoms

Preheat oven to 375° F. Grease cookie sheets. I typically use 3: 2 cookie sheets for the Hershey’s Kiss cookies and 1 mini muffin pan for the Reese’s Peanut Butter Cups. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time and stir in the milk and vanilla. Combine the flour, baking soda, and salt in a separate bowl; gradually stir into the peanut butter mixture until well blended. 

Shape tablespoons of dough into balls and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets or directly into the mini muffin pan. Bake for 9 minutes.

Remove from the oven and immediately press a Hershey Kiss or Reese’s Cup into each cookie. I usually put them back in the oven for 30 seconds to 1 minute so the chocolate can melt to the cookie, but my mom leaves them for 3 minutes. Allow them to cool completely. Indulge. 

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Taylor Pittman Hardy wrote this article.

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