These muffins are fantastic. The blueberries get doubled. You can never take enough of them because they are so packed with vitamins and antioxidants. They also taste fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- ¾ cup peanut butter
- ½ cup shortening
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (8 ounce) package milk chocolate candy kisses (such as Hershey’s Kisses®), unwrapped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
- Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
- Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 75 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It worked wonderful
This is the first time I made peanut butter blossoms that didn’t collapse when I bake them. Easy to make, simply delicious! This will be my go to recipe!
Exactly what I was looking for. This is a keeper!
They are delicious! I will definitely use this recipe again. I used a 1/2 tablespoon measuring spoon to scoop out the batter to keep the size of the cookies about the same, worked great. I made the cookies without any changes to the recipe.
Everyone loved these. They were easy and now a favorite in our house.
Good but dry
I use hugs instead of kisses since my family does like chocolate! Great recipe, reminds me of my mom. Thanks for sharing.
Added almond extract at last minute and definitely can taste it. Add if you want for that extra almond flavor but maybe less than a 1/2 tsp.
I followed the recipe as written however I thought the cookies were rather dry.
Fantastic! The Gold, Green, and Red sprinkles added the bling we needed for Christmas !
I did not make any changes, Definitely will make again.
Turned out great. Used butter instead of shortening.
Excellent!! I made these for the first time and they came out perfect. I baked them on parchment paper and rolled them in sugar too! They looked a bit crumbly once I started putting in the kisses but after they cooked, they hardened up. Love them. Now we just need a dairy and egg free version that’s just as good.
Made it gluten-free! Used combo of Gluten-free all purpose baking flour, rice flour and almond flour.
Looks good and taste good but crumbled apart when biting into. Won’t make these again.
delicious
Very easy recipe! Love them
Ugh so sorry. I went back three times and missed the flour lol…sorry
This recipe is great to make with kids. They unwrap the kisses while I cream the wet ingredients. Then, they help with the sifting and the final mixing. We roll the cookies into balls and they help press in the kisses when the cookies come out of the oven. Great fun!
First batch was not cooked properly inside. The second seemed a little drier and harder to insert the chocolate
The only way this recipe is different from Hershey’s Peanut Blossom recipe is Hershey’s calls for an additional 1/2 tsp. almond extract, which adds more flavor.