Peanut Butter Blossom Cookies

Last updated on October 25th, 2024

Peanut Butter Blossom Cookies are soft, tender peanut butter cookie with chocolate kiss or disk in the center. These are a traditional Christmas cookie served around the holidays at parties or given out as a gift on a cookie tray.

How to make Peanut Butter Blossom Cookies:

Ingredients

Butter is better:

The traditional vintage recipe calls for half butter and half shortening. I only use real butter in my cookies for the best all-natural, homemade taste. Shortening is waxy and tasteless. The shortening is primarily used in these cookies to prevent spread. As an alternative, I’ve modified the recipe using the steps below to use all butter but still keep its shape.

Chunky peanut butter adds additional texture:

In addition to creamy peanut butter, I’ve also added some chunky to the original recipe to add some texture. Instead of chunky peanut butter, you could always finely chop up peanuts and sprinkle them into the batter.

Baking soda prevents spread:

Dissolve the baking soda in the cream to prevent spread during the baking process and to ensure a chewy, moist peanut butter base.

chocolate centerpiece:

For the center, you use Hershey Kisses in milk, dark chocolate or even the white kisses. This cookie has become so popular over the years that chocolate wafers are now commercially available to use in place of the chocolate Kiss.

Baker's Tips:

chill the dough:

Be sure to chill the dough before you scoop it on to the baking trays. If you simply swap out the shortening for real butter without chilling the dough, your cookie will spread too much. To ensure even less spreading, chill the scooped dough balls for 5-10 minutes before placing in the oven.

Use the proper baking sheet:

Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which may burn or darken the edges of the cookies before they are fully cooked.