Mom's Peanut Butter Blossoms Recipe

Prep Time::15 mins

Cook Time::10 mins

Additional Time:: 4 hrs

Total Time:: 4 hrs 25 mins

Servings::48

Yield::4 dozen cookies

Ingredients

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Original recipe (1X) yields 48 servings

1 ½ cups peanut butter

1 cup shortening

⅔ cup white sugar

⅔ cup brown sugar

¼ cup milk

2 eggs

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

¼ cup white sugar, or as needed

2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Directions

Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.

Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Cook’s Note

Refrigerate dough for at least 1 hour to make it easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.

Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough.

Baking dough too long before adding kisses can cause kisses to fall out of cookie dough when cooled. Kisses need to bake long enough to adhere to cookie base but not to the point that they lose shape. Do not overbake!

Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and lose shape.

Freeze immediately when cooled. I've kept them frozen for up to 2 months, and they taste as fresh as the day they were baked.

Try also caramel-filled kisses or other chocolate candy (add caramel-filled kisses during the last 2 minutes of bake time and increase the cooling time by at least 1 hour).

By skill

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