Peanut Blossoms II

Peanut Blossoms II

Rosemarie Magee 0

"I make these every year for our annual cookie open house. We make about 15 to 20 different kinds of cookies and have a 4 hour open house with friends. We then prepare cookie trays to take to shut ins and freeze the rest to enjoy all year long. My husband helps with this four day project! He's retired ... and I'm partially retired. It has been a long standing tradition that we enjoy every year!"

Ingredients 1 h 30 m {{adjustedServings}} servings 116 cals

Serving size has been adjusted!

Original recipe yields 84 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth. Beat in the eggs one at a time, and stir in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar. Place cookies 2 inches apart on the prepared cookie sheets.
  3. Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately press a chocolate kiss into each cookie. Allow to cool completely; the kiss will harden as it cools.
Tips & Tricks
T's Peanut Butter Balls

See how to make crunchy, chocolaty, quick energy snacks!

Classic Peanut Butter Cookies

See how to make top-rated peanut butter cookies.

Rate recipe

Your rating


Reviews 347

  1. 466 Ratings

Liz in MN

This recipe is awesome!! I've been using the same one for years, with just a few variations: (1) For a slightly more moist and chewy cookie, use butter in place of the shortening (no, they do not come out flat this way - they maintain their shape perfectly). The flavor of the butter also helps take the taste of these cookies to a whole new level!! (2) Bake them at 350 degrees for 8 minutes, pull them out of the oven and put the kisses on them, then put them back in the oven for 1.5 to 2 additional minutes. If you do this, the chocolate takes on a new, slightly softer texture once it cools. It still hardens, but not QUITE as hard; and it suits the cookies much better when it's time for eating. Whether you take my advice or follow the posted recipe, I urge you to try these cookies. You won't be disappointed! This is THE classic Peanut Butter Blossoms recipe, and everyone you feed them to will love them :)


Great recipe! I have made a few batches, ones made with regular Crisco and ones made with butter. Everyone who has sampled both seem to like the ones made with butter better. Just remember that you will probably have to chill the dough for at least a few hours. Definitely my new peanut blossom recipe!


This is a standard for my family however we have found that the "Dove Promises" are considerably better in the center. The chocolate is smoother, less bitter and the shape distributes the chocolate more evenly with each bite