Peanut Blossom Cookies

Most peanut butter blossom cookies use shortening, but I have no shame in substituting it with butter. Real butter. These simple, yet delicious cookies were well loved by everyone at Wednesday noon service lunch.

Shape tablespoonfuls of dough into 1-inch balls, and roll Place cookies 2 inches apart on the prepared cookie sheets.

Remove from oven, and immediately press a chocolate kiss into each cookie.

Or Peanut M & M's works fine, too!

Print This Recipe!

Peanut Blossom Cookies

Makes about 3 dozen cookies

8 Tablespoon (1 Stick) unsalted butter, softened
1/2 cup creamy peanut butter
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 cup dry roasted peanuts
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

40 Hershey's Chocolate Kisses of your choice, or Peanut M & M's


1. Preheat oven to 350 degrees F. Line two baking sheets with parchment papers. Process 2/3 cup flour and peanuts in food processor until finely ground. Transfer to bowl and stir in remaining flour, salt, baking soda, and baking powder.

2. In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla and beat until well combined. Reduce speed to low and add flour mixture in two batches, mixing until just combined. Do not over beat. Refrigerate dough for 30 minutes until firm.

3. Shape tablespoonfuls of dough into 1-inch balls. Place dough balls 2 inches apart on the prepared cookie sheets. Bake one sheet at a time for 9 to 11 minutes until just set and beginning to crack. Remove from oven, and immediately press a chocolate kiss into each cookie. Continue to bake another 2 minutes.

4. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.

Make Ahead Tip:
Shape the dough into 1-inch balls and freeze.Chocolates Kisses into cookies.