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Peanut Butter Blossoms

Peanut Butter Blossoms- The classic! Cracked peanut butter cookies rolled in sugar and topped with a chocolate kiss candy.

Peanut Butter Blossoms-Big Green House

Ingredients Needed

Ingredients Notes

Peanut Butter

This recipe will work with natural peanut butter and “regular” peanut butter. However, if you use the natural variety and your dough seems a bit too oily, simply add a smidgen ( about a tablespoon) extra of flour to absorb it.

Coarse Sugar

I use raw turbinado sugar for these. See recipe card for brand. But, regular granulated white sugar will do the job with no issues.


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Peanut Butter Blossoms-Big Green House

Storage

  • Keep any leftover cookies in a covered container in the refrigerator. They are best eaten within 2-3 days.
  • If desired, you can freeze these cookies. Let them cool completely. Then, store in an airtight container/storage bag (freezer safe) in the freezer. They will be good for a couple of months.

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Peanut Butter Blossoms-Big Green House

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Yield: approx 36-40 cookies

Peanut Butter Blossoms

Peanut Butter Blossoms-Big Green House

Peanut Butter Blossoms- The classic! Cracked peanut butter cookies rolled in sugar and topped with a chocolate kiss candy.

Prep Time 40 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 50 minutes

Ingredients

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • dash of salt
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 2 TBSP milk
  • 1 tsp vanilla
  • approx 36-40 Hershey's Kisses Chocolates, unwrapped
  • coarse sugar, for coating

Instructions

  1. Preheat the oven to 375 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
  2. In a mixing bowl, beat shortening with peanut butter until fully combined. Then, add in both sugars, egg, milk and vanilla. Beat until well combined. Gradually add in flour, salt and baking soda. Mix until dough forms.
  3. Scoop a bit a dough and shape into a 1 inch size ball. Roll the ball into coarse sugar. Place on prepared baking sheet.
  4. Bake for 8-10 minutes or until lightly brown. Carefully press a chocolate kiss into the center of each warm cookie. The edges will crack a bit when you do this. Let it sit on the baking sheet for about 5 minutes. Then, remove and cool completely on a wire rack.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 65mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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