| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 to 5 dozen cookies |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 to 5 dozen cookies |
Ingredients
- Nonstick cooking spray
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 cup smooth peanut butter (not natural)
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups peanut butter chips
- Your favorite jelly thinned with a splash of liqueur (optional)
- 48 to 60 chocolate kiss candies
Instructions
- Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
- Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
- Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 54 servings |
| Calories | 223 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 14 mg |
| Sodium | 60 mg |
| Serving Size | 1 of 54 servings |
| Calories | 223 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 5 g |
| Cholesterol | 14 mg |
| Sodium | 60 mg |
Reviews
This is the BEST version of this cookie that I’ve ever had. I’ve made so many times since I discovered it.. It’s so easy to make and the dough does not need to be chilled. I use mini Reese cups too… so yummy!! Moi! A new year ’round favorite.
I make these every single year for Christmas and they never disappoint. The only ingredient I left out was the jelly, although they sound amazing either way. Not too sweet and they turn out just the perfect texture of soft but firm. Delicious! Thanks Nancy!!
Delicious and a quick one to make.
Absolutely delicious. The peanut butter chips really take these cookies over the top! I will definitely make these again.
Amazing!
Not a huge peanut butter blossom fan but this recipe has changed my mind! Very Good!
These are the BEST Peanut Butter Blossom cookies I’ve ever had! The peanut butter chips are the magical ingredient. Yum!
This is the first time I’ve ever made these and I’m not a cookie person. However everyone in my house is. It was super simple and was great not too peanut buttery. Now I let the cookie cookie down slightly so it didn’t melt the Hershey kisses. I also used peanut butter cups and sugar cookie Hershey kisses. They were great; soft and chewy.
So easy! Did add a little bit more sugar but they were great!
Delicious-kids love these cookies!