Soft Peanut Butter Blossoms
This soft peanut butter blossoms recipe gives you cookies that stay soft for days. The combination of butter and shortening keeps them tender, and the warm peanut butter flavor pairs perfectly with the chocolate center. They’re always a hit at cookie swaps.
Table of Contents
The Best Classic Cookie
I’ve made these soft peanut butter blossoms more times than I can count, and they never lose their charm. The smell of peanut butter and sugar baking together fills the kitchen in a way that feels familiar and comforting. There’s something about that shiny chocolate kiss on top that makes everyone stop and smile.
When you press the chocolate kiss into the warm cookie, it melts just enough to settle in and create that glossy finish. It’s a simple step, but it makes the cookies look like they came straight from a bakery. The base is the same one I use for my soft peanut butter cookies, and it’s just as reliable here.
If you love peanut butter desserts as much as I do, you’ll also enjoy my easy peanut butter pie. It has that same creamy, comforting flavor that makes these blossoms such a timeless favorite.
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Key Ingredients and Substitutions
- All-purpose flour: Gives the cookies their structure and helps them hold their shape while baking. Measure it by spooning into the cup and leveling off for the best results.
- Baking powder: Adds a little lift so the cookies stay soft and light instead of dense. Make sure it’s fresh for the best rise.
- Salt: Balances the sweetness and brings out the peanut butter flavor. If you’re using unsalted butter, add a small pinch more.
- Ground cinnamon: Adds a gentle warmth that pairs nicely with the peanut butter. It’s subtle but makes the cookies taste extra cozy.
- Shortening: Keeps the cookies soft and tender. You can use all butter if you prefer, but the shortening helps them stay soft for days.
- Salted butter: Adds rich flavor and helps the cookies brown beautifully. Unsalted butter works too – just add a touch more salt.
- Granulated sugar: Sweetens the dough and gives the cookies a light crispness on the edges. You’ll also roll the dough in sugar before baking for that classic sparkle.
- Light brown sugar: Adds moisture and a deeper, caramel-like sweetness. The mix of white and brown sugar gives these cookies their rich flavor.
- Eggs: Bind everything together and add a little richness. Let them come to room temperature so they mix in smoothly.
- Peanut butter: The star of the show! I use creamy peanut butter for the best texture, but crunchy works if you like a little extra bite.
- Vanilla extract: Adds a warm, sweet note that ties all the flavors together. A little goes a long way here.
- Hershey Kisses: The signature chocolate center that makes these cookies so fun. Unwrap them before baking so they’re ready to press into the warm cookies.
How to Make Soft Peanut Butter Blossoms Recipe
Preparation
Preheat the oven to 350°F and line two baking sheets with parchment paper. Unwrap the Hershey Kisses and set them aside so they’re ready to press into the cookies later. Measure and set out all ingredients before you begin for a smooth baking process.
Step 1 – Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon until evenly combined. Set the bowl aside while you prepare the wet ingredients.
Step 2 – Cream the Butter, Shortening, and Sugars
In a large mixing bowl, beat the shortening, butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. The mixture should look creamy and pale in color.
Step 3 – Add the Eggs, Peanut Butter, and Vanilla
Add the beaten eggs, peanut butter, and vanilla extract to the creamed mixture. Mix until everything is fully combined and smooth, scraping down the sides of the bowl as needed.
Step 4 – Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together. The dough should be soft but not sticky. Avoid overmixing to keep the cookies tender.
Step 5 – Shape and Coat the Dough
Use a cookie scoop to portion the dough, then roll each piece between your hands to form a smooth ball. Roll each ball in granulated sugar until evenly coated, and place them about 2 inches apart on the prepared baking sheets.
Step 6 – Bake the Cookies
Bake the cookies for 13–14 minutes, or until the edges are set and the tops look slightly cracked. Remove the pan from the oven but keep the cookies on the sheet.
Step 7 – Add the Chocolate Kisses
Immediately press one Hershey Kiss into the center of each warm cookie. Return the cookies to the oven and bake for 2 more minutes, just until the chocolate softens slightly and gains a glossy sheen.
Step 8 – Cool and Store
Let the cookies cool on the baking sheet for 3–5 minutes to firm up before transferring them to a wire rack. Once completely cool, store them in an airtight container to keep them soft and fresh.
Lynette’s Tip
Use both butter and shortening for the best texture. The butter adds flavor while the shortening keeps the cookies soft and helps them hold their shape.
More Cookie Recipes You’ll Enjoy
Soft Peanut Butter Blossoms
Video
Ingredients
- 3 Cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 Cup shortening
- 1/2 Cup salted butter room temperature
- 1 Cup granulated sugar
- 1 Cup light brown sugar
- 2 large eggs beaten
- 1 Cup peanut butter
- 1/2 teaspoon vanilla extract
- 40 Hershey Kisses
Instructions
- Preheat the Oven: Preheat your oven to 350°F.
- Mix the Dry Ingredients: In a bowl, combine the flour, baking powder, salt, and cinnamon. Mix well and set aside.
- Cream the Wet Ingredients: In a mixing bowl, cream together the sugars, shortening, and butter until light and fluffy. Add the beaten eggs, peanut butter, and vanilla, mixing until fully incorporated.
- Combine the Dough: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Using a cookie scoop, roll the dough between your hands to form a ball, then roll each ball in sugar.
- Bake and Add the Kiss: Bake for 13–14 minutes. Remove the cookies from the oven and gently press a Hershey’s Kiss into the center of each cookie. Return to the oven and bake for an additional 2 minutes.
- Cool the Cookies: Let the cookies cool on the pan for 3–5 minutes, then carefully transfer them to a cooling rack to cool completely.
- Store for Freshness: Once cooled, store the cookies in an airtight container.
Notes
Variations
- Add Nuts: Stir in finely chopped peanuts or pecans for a little crunch. They add texture and pair nicely with the soft peanut butter cookie base.
- Try Different Chocolate: Use dark chocolate, caramel-filled, or white chocolate kisses instead of the classic milk chocolate. Each one gives the cookies a new flavor combination.
- Roll in Colored Sugar: For holidays or special occasions, roll the dough balls in red, green, or gold sugar instead of plain white. It adds a festive touch without changing the taste.
Nutrition
Recipe FAQs
It’s best to use regular creamy peanut butter for these cookies. Natural peanut butter can separate and make the dough too oily, which affects the texture and shape.
Yes, baking the kiss for a short time helps it settle into the cookie and gives it a nice glossy finish. It also keeps the chocolate from falling off once the cookies cool.
Yes, margarine can be used in place of butter if that’s what you have on hand. The flavor will be a little different, but the cookies will still turn out soft and delicious.
Rolling the dough in sugar gives the cookies their signature sparkle and a light, crisp coating. It also helps them brown evenly in the oven.
The combination of butter, shortening, and brown sugar helps the cookies stay soft for days. Be sure not to overbake them for the best texture.
Do you use regular shortening or the butter flavored?
I always use regular shortening unless otherwise noted. 🙂