A holiday classic you’ll make year after year — these are the softest Peanut Butter Blossoms around! They’re perfect for making ahead, passing out to neighbors, or enjoying straight off the tray.
There’s a reason Peanut Butter Blossoms are a holiday staple… They hit that perfect trifecta of soft‑chewy peanut butter cookie, crunchy sugar coating, and a sweet chocolate center.
I know this might be controversial, but I swear by shortening in this peanut butter blossom recipe. I’ve tried it both ways and even done a blind taste test… and the cookies made with shortening always win.
The cookies turn out softer, chewier, and closer to the classic texture we all grew up with. Plus, they stay soft for days, making them great for baking ahead or packaging up to hand out to family and friends.
If you don’t believe me, make both versions and do a taste test with your family. It’s fun, and you’ll find out which one you love most!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Shortening: I recommend using butter-flavored shortening so you get the best of both worlds. However, if you prefer, you can always use unsalted butter instead, your cookies will just be a little less soft.
- Creamy Peanut Butter: Use a traditional, no-stir peanut butter like Jif or Skippy. Natural peanut butters can separate and affect the dough’s consistency.
- All Purpose Flour: Be sure to fluff, spoon, and then level the flour into your measuring cup. Too much flour can lead to dry or crumbly cookies.
- Sugar: I like to use a combination of white and brown sugar. Brown sugar adds moisture and depth of flavor, giving the cookies a richer, slightly caramel-like taste.
- Chocolate Kisses: You can use any kind you like, but milk chocolate is the classic choice.
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How to Make Peanut Butter Blossoms
Visit the printable recipe card below for full directions.
Chill the dough if it’s too soft. If your dough feels sticky or loose, refrigerate it for 30 to 60 minutes. It will be easier to roll into balls and keeps cookies from spreading too much.
Use a cookie scoop for uniform size. A small cookie scoop makes the cookies bake evenly and look consistent. If you don’t have one, you want to use about 1 tablespoon of dough to create approximately 1‑inch dough balls.
Don’t over-bake. These cookies only need about 8 to 10 minutes. They won’t get much more golden as they bake, just a little around the edges. So watch for puffiness and slight cracks, not color, to know they’re done.
Unwrap the chocolate kisses before baking! For best results, you want to press the chocolate kiss in right after baking. This way the warm cookie melts it slightly and adheres firmly.
Let cookies cool completely before storing. This helps the chocolate set and your cookies stay fresh longer. If you transfer them too soon, the chocolate kiss can easily get smushed.
How To Store and Make Ahead
If made with shortening, these peanut butter blossom cookies will stay soft for days! They are also a great cookie to ship to friends/family. They hold up wonderfully and stay looking and tasting great through the shipping process.
Store them in an airtight container on the counter at room temperature for up to a week. To keep them extra soft, store them with a slice of white bread that you replace every few days as it becomes stale.
Sadly they do not freeze well and the chocolate kiss usually pops off. However, you can make the cookie dough ahead of time and freeze it. When ready, let the dough thaw overnight in the fridge. Then scoop, roll in sugar, and bake as usual.
Peanut Butter Blossoms Recipe
Ingredients
- ½ cup butter flavored shortening, or unsalted butter, softened
- ¾ cup creamy peanut butter
- ¼ cup granulated sugar, plus more for rolling
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 48 Milk Chocolate Kisses, unwrapped
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Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium sized bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, beat to combine the shortening and peanut butter. Add 1/4 cup granulated sugar and brown sugar, beating until light and fluffy, about 2-3 minutes.
- Add egg, milk, and vanilla; beating until well combined. Gradually add the flour mixture and continue beating until a dough forms.
- Using a small cookie scoop and your hands, shape the dough into 1-inch balls. If you do not have a small cookie scoop, this is a little more than 1 tablespoon worth of dough for each ball.
- Toss/roll each dough ball in the granulated sugar until coated, then place on the prepared cookie sheet.
- Bake for 8 to 10 minutes, until ever so lightly browned on the edges. You do not want to over bake these cookies, it will dry them out!
- Immediately press a chocolate kiss into center of each cookie as soon as they come out of the oven. Allow cookies to cool for 5 minutes and then transfer cookies to a cooling rack to cool completely.
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More Peanut Butter Treats To Try
- Chewy Peanut Butter Cookies – Truly the best, just check the reviews!
- Butterscotch Haystacks – No-bake festive classic.
- Easy Peanut Butter Fudge – Made in the microwave in minutes.
- Reese’s Peanut Butter Pie – So good that we make it every year.
- Peanut Butter Pretzel Crockpot Candy – Always a crowd favorite!
- Reese’s Peanut Butter Cookies – With a full size Reese’s cup on top.
- Peanut Butter Oatmeal Cookies – Oatmeal adds the perfect chewiness.
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I make these cookies every year. They always turn out fabulous!
My son is allergic to dairy… I found little chocolates to put on top and the butter flavored crisco is dairy free but what would you recommend I sub the whole milk with? A dairy free soy milk, coconut milk, water, or something else?
Any dairy free milk should work just fine!!
I agree, a cookie this pretty and delicious should be eaten all year long. Love these, and I don't think having them more often will change that.