Emily Johnson

From Emily Johnson, Donor Services Coordinator: Ever since I can remember, our family has made peanut butter blossom cookies for the holidays. We haven’t missed a year yet, and aren’t going to start now – we’re getting together on Saturday to make our annual four or five batches to give to friends and family, and a few to keep for ourselves.

Peanut Butter Blossom Cookies


  • 1 ¾ cup all-purpose flour
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup shortening
  • ½ cup peanut butter
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 egg
  • Sugar for rolling
  • 1 bag Hershey’s kisses, unwrapped


  1. Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
  2. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  3. Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets to cooling racks. Cool completely, about 1 hour or until chocolate is set.

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