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Easy peanut butter blossoms with hershey's chocolate kisses recipe
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4.8 from 5 votes

Peanut Butter Blossoms

The classic Peanut Butter Blossoms recipe with chocolate kisses in the middle. I made them gluten free and guess what, you would never know it. They're just incredibly delicious!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 48 cookies
Calories 99kcal


  • ¾ cup creamy peanut butter
  • ½ cup vegetable shortening
  • cup light brown sugar packed
  • cup granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons milk I used almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten free flour I used King Arthur's
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For topping

  • ½ cup granulated sugar for dipping cookie before baking
  • 48 chocolate kiss candies I used dark chocolate, add them after baking cookie


  • Heat oven to 375°F. Remove wrappers from chocolates. Line 4 half sheet pans with parchment paper or silicone mat. Set aside.
  • Beat peanut butter and shortening with electric mixer on medium speed in large bowl until well blended. Add ⅓ cup granulated sugar and brown sugar; beat well. Add the egg, milk and vanilla. Stir to combine. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  • Shape dough into 1-inch balls. roll in additional granulated sugar; place on prepared sheet pans.
  • Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie; cookies will crack around edges. Remove to wire racks and cool completely.


Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 72mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6IU | Calcium: 16mg | Iron: 1mg