Peanut Butter Blossoms Recipe With Shortening: Classic Cookies With Hershey’s Kisses

These classic peanut butter cookies with Hershey’s Kisses are a timeless favorite that never goes out of style. The use of shortening ensures a tender texture and prevents spreading, giving each cookie the perfect shape to cradle its chocolate center.

I’ve tested this recipe multiple times to guarantee consistent results. The dough comes together quickly with simple pantry staples, and the cookies bake in just 10 minutes at 375°F, making them ideal for last-minute baking.

What sets this version apart is the balance of flavors—the rich peanut butter pairs beautifully with the sweet chocolate, creating a classic combination that’s hard to resist. The edges are slightly crisp while the centers stay soft and chewy.

Perfect for holiday cookie swaps or a cozy weekend treat. Here’s how to make them.

Ingredients for Peanut Butter Blossoms Recipe with Shortening

Pantry staples meet nostalgic flavors in these timeless cookies with a chocolate surprise inside.

The shortening is non-negotiable here—it’s what gives these cookies their signature tender crumb and prevents them from flattening. Crisco is my go-to brand (the all-vegetable kind), but any solid vegetable shortening works. Peanut butter choice matters too: stick with Jif or Skippy for that classic flavor and smooth texture. Natural peanut butter can make the dough greasier and the cookies spread more.

No shortening? Butter at the same amount works, but the cookies will spread more and lose that classic shape. Swap the all-purpose flour for gluten-free 1:1 baking blend if needed—just add 1/4 tsp xanthan gum. For the Kisses, any chocolate kiss will do, but Hershey’s are the standard. If you’re out of brown sugar, use all granulated (the cookies will be slightly crisper).

Dough keeps in the fridge for 3 days or freezes beautifully for 3 months. Baked cookies stay fresh at room temperature for 5 days in an airtight container. The Kisses soften if it’s warm, so store in a cool spot (or eat them all right away).

Step-by-Step Instructions for Peanut Butter Blossoms With Shortening

This classic method delivers perfect cookies with that signature Hershey’s Kiss center every time.

Step 1: Cream Shortening, Peanut Butter, and Sugars

In a large mixing bowl, beat the 0.5 cup Vegetable Shortening with the 0.75 cup Creamy Peanut Butter until completely smooth. I use an electric mixer on medium speed for about 1 minute—this ensures no lumps remain and creates a light, fluffy base.

Gradually add the 0.75 cup Granulated Sugar and 0.75 cup Packed Light Brown Sugar, beating for another 2-3 minutes until the mixture turns pale and airy. The light brown sugar adds moisture for chewiness, while the granulated sugar gives structure to your creation.

Step 2: Incorporate Egg and Vanilla, Then Dry Ingredients

Add the 1 whole Large Egg and 1 tsp Vanilla Extract, mixing just until the egg is fully incorporated. The vanilla deepens the flavor, while the egg binds everything together. Scrape the bowl sides with a spatula to catch any stubborn bits.

In a separate bowl, whisk together the 1.75 cups All-Purpose Flour, 1 tsp Baking Soda, and 0.5 tsp Salt. Gradually add this to the wet mixture, beating on low speed until just combined. Don’t overmix—you want a soft, slightly sticky dough, not a tough one.

Step 3: Shape Dough Balls and Roll in Sugar

Scoop the dough into 1-inch balls (about 1 tablespoon each) and roll them between your palms until smooth. This step prevents cracking during baking. I like to work quickly here—the dough is easier to handle when it’s not too warm.

Roll each dough ball in the 0.25 cup Additional Granulated Sugar until fully coated. Place them 2 inches apart on ungreased baking sheets. The sugar coating creates that beautiful, crackly exterior and adds extra sweetness to balance the salty peanut butter.

Step 4: Bake and Add Hershey’s Kisses

Bake at 350°F for 10-12 minutes, until the edges are just set and the tops look slightly underdone. They’ll continue cooking on the hot pan, so don’t overbake. The centers should still look soft when you pull them out.

Immediately press one of the 36 pieces Hershey’s Kisses into the center of each cookie. The heat from the cookie will soften the chocolate, creating that gooey, melted look. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—the chocolate needs time to set.

Best Sauces and Condiments for This peanut butter blossoms recipe with shortening

Dipping Sauces

Warm chocolate sauce takes these cookies to another level—I melt ½ cup chocolate chips with ¼ cup heavy cream for a silky texture. The richness pairs perfectly with the peanut butter. I sometimes add 1 tsp instant coffee to deepen the flavor. 💛

Fruit Compotes

A quick raspberry compote adds bright contrast to the sweetness. Simmer 1 cup frozen raspberries with 2 tbsp sugar and 1 tsp lemon juice for 5 minutes. Strain if you prefer a smooth sauce, or leave it chunky.

Ice Cream Pairing

Serve warm cookies alongside vanilla bean ice cream for a decadent dessert. The cold cream against the warm cookie creates an amazing texture contrast. I love using Tillamook from our local Portland market.

Caramel Drizzle

Store-bought caramel sauce works beautifully, but I make mine with 1 cup sugar, 6 tbsp butter, and ½ cup cream. Drizzle lightly over cooled cookies for an elegant finish.

Nutty Toppings

Crush ¼ cup salted peanuts and sprinkle over the chocolate centers right after baking. The extra crunch complements the soft cookie texture. I toast mine in a dry pan for 2-3 minutes first. ✨

Frequently Asked Questions