Peanut Butter Blossoms Recipe

Name: Peanut Butter Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 2 3/4 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon fine salt; 1 cup smooth peanut butter (not natural); ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1/4 cup vegetable shortening; 1 3/4 cups packed light brown sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 cups peanut butter chips; Your favorite jelly thinned with a splash of liqueur (optional); 48 to 60 chocolate kiss candies

Servings: persons

Nonstick cooking spray
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon fine salt
1 cup smooth peanut butter (not natural)
½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups peanut butter chips
Your favorite jelly thinned with a splash of liqueur (optional)
48 to 60 chocolate kiss candies

1
Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
2
Combine the flour, baking soda and salt in a medium bowl.
3
Set aside.
4
Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute.
5
Add the brown sugar and continue to beat until light and fluffy, about 4 minutes.
6
Add the eggs and vanilla and continue to beat until incorporated.
7
Add the flour mixture in two batches and beat on medium until incorporated.
8
Fold in the peanut butter chips.
9
Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets.
10
(You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
11
Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes.
12
(The cookies will bake a bit after they come out of the oven).
13
Indent the warm cookies with the rounded bottom of a teaspoon.
14
If using jelly, fill each indent with some jelly.
15
Top each with a chocolate kiss candy.
16
Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.

8371

kcal

Calories

469

Fat

914

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick cooking spray, 2 3/4 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1/2 teaspoon fine salt, and more.

Yes, Peanut Butter Blossoms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions