Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 178.2
  • Total Fat: 10.6 g
  • Cholesterol: 19.5 mg
  • Sodium: 97.4 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Peanut Butter Blossom Cookies calories by ingredient
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This classic peanut butter cookie is one of our all-time favorite treats. It's impossible not to smile when you're eating one of these! This classic peanut butter cookie is one of our all-time favorite treats. It's impossible not to smile when you're eating one of these!
Number of Servings: 36


    Butter, salted, 1 cup
    Peanut Butter, smooth style, .5 cup
    Brown Sugar, .75 cup, packed
    Granulated Sugar, .5 cup
    Egg, fresh, 1 medium
    Flour, white, 2 cup
    Vanilla Extract, 1 tsp
    Baking Soda, 1 tsp
    Hershey Kisses (one kiss), 36 serving
    Nestle Tollhouse Semi Sweet Chocolate Chips (1tbsp), 16 serving
    Peanut Butter, smooth style, 1 tbsp
    Shortening, .3 tbsp


Preheat oven to 350 Degrees

Cream the butter, peanut butter and sugars until light and fluffy.

Beat in egg and vanilla. Set aside.

In a separate bowl, combine flour and baking soda.

Gradually add the flour/baking soda to the fluffy mixture, stirring while adding in. (This is best done with stand mixer that is running while flour/baking soda is being added.)

Cover and refrigerate for 1 hour (or freeze for 30 minutes) until easy to handle.

Remove from refrigerator or freezer.

For each cookie:
Roll into 1-1/4 inch balls
Press a Hershey kiss into the ball.
Place on cookie sheet. (I used non-stick spray as well, but it is not required).
(Should have roughly 36 cookies)

Cookies should be 2 inches apart and will bake at 350 degree for 12-15 minutes. My oven does them just right at 12 minutes. They are done when the edges are LIGHTLY browned. Cool for 2 minutes before removing from the pan. Letting them cool makes a HUGE difference, so heed the warning.

In a microwave-safe bowl, combine chocolate chips, peanut butter and shortening.

Melt and stir until smooth. If you overheat this it will burn and not be liquid enough to drizzle.

Drizzle the melted chocolate combo on top of the cookies.
Let cool for an hour.

Serve and enjoy!!!

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Member Ratings For This Recipe

  • Incredible!
    I never knew that this original cookie recipe drizzled melted chocolate over the top afterwards. Sounds like a neat touch though! I grew up with my Mom making these without the drizzle, every Christmas! Yum! - 12/13/14

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  • Incredible!
    YUM!! - 10/21/09

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  • Incredible!
    I am going to make these tonight as a "thank you" to a supervisor. They sound fantastic!!! I've never heard of covering up the kiss before! - 4/26/09

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