Melt-in-your-mouth Peanut Blossoms



These peanut butter cookies are literally melt-in-your mouth and it’s hard to stop munching on them once you start. You can’t really go wrong with the baking as it’s a fairly easy recipe. This is one of the recipes slightly adapted from my all time favourite website The original recipe calls for using vegetable shortening but as I am not a huge fan of that stuff, I’ve used butter. Some reviewers have suggested using half butter and half shortening. If you use butter you’ll have to stick the dough in the refrigerator for at least an hour before baking so that the dough can be easily handled. But if you use the shortening you can bake the cookies immediately.

The cookies are ah-maaa-ziinggg with a tall glass of cold milk…perfect for my kind of breakfast 🙂 The cookies are still soft and yummy even after a week. You can just put them in a plastic container or an air-tight jar for storage. The dough can also be frozen and used later. If you don’t like Hershey’s kisses on top or you think that the chocolate to cookie ratio is less, you can add Reese’s pieces, or Dove chocolate or any other chocolate that you love. The possibilities are endless. But I assure you, the cookie if baked and eaten even without the chocolate on top is oh-so-delicious! One bite and you are gone.


Oh yes and I forgot to mention that this recipe is really forgiving. You can’t go wrong with over-baking but I like to take out my cookies after 8 minutes as I like them chewy and soft. You can bake till 10-11 minutes as well if you really want to make the bottom of the cookie a bit crisp. The original recipe calls for double amount of ingredients which makes about 7 dozen. I’ve cut down the recipe in half which also makes roughly around 35-40 cookies.


1/2 cup peanut butter

1/2 cup butter (or shortening)

1/2 cup packed brown sugar

1/2 cup white sugar and some excess for decorating

1 egg

1/8 cup milk

1 teaspoon vanilla extract

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag milk chocolate candy kisses


Grease cookie sheets only if you are going to bake immediately. This can be done when you are using shortening. In case of using butter you will have to chill the dough for at least an hour so that the batter doesn’t spread while baking.

In a large bowl or in the bowl of a stand mixer, cream the peanut butter, butter (shortening) and sugars (brown and white) together. When the mixture becomes smooth and creamy, add the egg and beat till well combined. Stir in the milk and vanilla extract to the batter.

In another bowl, sift together the flour, baking soda and salt. Stir the dry ingredients in the peanut butter mixture till combined well. Now if you are using shortening, the dough can be easily handled and made into balls and put on the baking sheets. But if you are using butter, chill the dough at this point for at least an hour.

Pre-heat the oven at 350 degrees F. Shape tablespoon full dough into balls and roll them in the excess sugar. Place the cookie balls an inch apart and two inches if using immediately. Bake for about 8-10 minutes.

Immediately press a chocolate kiss in the center of the cookie as soon as you remove them from the oven. I find that if the chocolate kisses are put in inverted, they don’t fall off the cookie. Put the cookie tray back in the hot oven for just a minute to give the chocolate candy a nice shine. This also helps the candy to be soft while eating. Allow the cookies to be cooled a bit before transferring on a wire rack to cool completely. Store in an air-tight container.

Servings: 35-40 cookies

Preparation Time: 1 and half hours approx. (with chilling time)




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s