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Peanut butter blossom cookies with chocolate kisses on a white plate

Peanut Butter Blossoms

Soft, crackled peanut butter cookies rolled in sugar, with a frozen chocolate kiss pressed in after a short rest so it keeps its shape.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 48 milk chocolate kisses unwrapped and frozen
  • 1/2 cup butter-flavored shortening
  • 1/2 cup creamy peanut butter not natural
  • 1/2 cup granulated sugar plus about 1/4 cup for rolling
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Method
 

  1. Unwrap the chocolate kisses and freeze them. Heat the oven to 375°F (190°C).
  2. Beat the shortening, peanut butter, granulated sugar and brown sugar until light and fluffy. Beat in the egg, milk and vanilla.
  3. Whisk the flour, baking soda and salt, then mix into the dough on low speed until just combined.
  4. Shape into 1-inch balls, roll in granulated sugar and place 2 inches apart on ungreased baking sheets.
  5. Bake one sheet at a time for 8 to 10 minutes, until puffed and just golden at the edges.
  6. Let the cookies rest on the sheet for 3 to 4 minutes, then press a frozen kiss into the center of each. Cool completely on a rack.

Notes

Storage: airtight at room temperature, in a single layer or with parchment between layers, once the chocolate has set.
Make ahead: shape and sugar the dough balls, refrigerate covered, and bake from cold, adding a minute if needed.
Substitutions: softened unsalted butter can replace the shortening (more spread); dark chocolate kisses or mini peanut butter cups instead of milk chocolate kisses.
No mixer: the dough can be mixed by hand with a sturdy spatula.
Nutrition: calories are an estimate calculated from standard ingredient values, not a laboratory analysis.