Jean & Allie’s Peanut Blossoms

Timeless and delicious, these are perfectly soft and delightful at all ages.


  • ½ cup softened butter
  • 2/3 cup peanut butter
  • 2/3 cup granulated sugar divided
  • 1/3 cup brown sugar, firmly packed
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla
  • 1 ½ cup flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 48 chocolate kisses


  1. Preheat oven to 375ºF. Beat butter, peanut butter, 1/3 cups of granulate sugar, and brown sugar in a large bowl with electric mixer on medium speed until light and fluffy. Add egg, milk, and vanilla; beat until well-blended. Combine flour, baking soda, and salt in separate bowl. Gradually add to butter mixture, beating until well blended after each addition.
  2. Shape dough into 1-inch balls. Roll in remaining granulated sugar. Place 2 inches apart on ungreased baking sheets.
  3. Bake for 9-10 minutes or until lightly golden. Immediately after baking, press a chocolate kiss into the center of each cookie. The edges will crack a little. Cool on baking sheets for 1 minute. Remove from sheets to finish cooling on a wire rack.

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