Step into the nostalgic world of classic American baking with one of the most beloved cookies of all time: **Peanut Butter Blossoms**. These delightful treats, famous for their soft, chewy peanut butter base crowned with a melty Hershey’s Kiss, have graced countless holiday platters and family gatherings for generations. While many attribute their original debut to Betty Crocker, their timeless appeal has made them a cherished favorite in kitchens across the country, not just during the festive season but all year round.

There’s something truly magical about the combination of rich, nutty peanut butter and sweet, creamy chocolate. Peanut Butter Blossoms encapsulate this perfect pairing in a single, bite-sized package. They are an absolute staple for cookie exchanges, bake sales, or simply as a comforting snack with a glass of milk. This recipe ensures a consistently soft, melt-in-your-mouth texture for the peanut butter cookie, creating the ideal foundation for that iconic chocolate kiss.

Whether you’re an experienced baker or just starting your culinary journey, these cookies offer a simple yet incredibly rewarding baking experience. Their straightforward preparation makes them a fantastic choice for baking with children, creating cherished memories along with delicious treats. Get ready to bake a batch of happiness that will bring smiles to everyone who tries them!

1. **Prepare Your Workspace:** Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures your oven is at the correct temperature for even baking from the start. Line insulated baking sheets with parchment paper or a silicone baking mat. This prevents sticking, promotes even browning, and makes cleanup a breeze.
2. **Cream the Wet Ingredients:** In a large mixing bowl, combine the shortening (or butter-flavored shortening), creamy peanut butter, firmly packed light brown sugar, milk, and vanilla extract. These are your foundational wet ingredients that will give the cookies their distinct flavor and tender texture.
   
3. **Beat Until Blended:** Using an electric mixer set to medium speed, beat the mixture until all ingredients are thoroughly combined and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Next, add the large egg and beat just until it’s blended into the dough. Overmixing at this stage can lead to tougher cookies, so stop as soon as it’s uniform.
4. **Incorporate Dry Ingredients:** In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda. This ensures the leavening agent and seasoning are evenly distributed throughout the dough. Gradually add this dry mixture to your creamed wet ingredients, mixing at a low speed with your electric mixer. Mix only until the flour streaks disappear and the dough just comes together. Again, avoid overmixing to maintain a tender cookie texture.
   
5. **Shape and Sugar-Coat:** Take portions of the dough and roll them into uniform 1-inch balls. Consistency in size ensures even baking. Once shaped, roll each dough ball generously in granulated sugar. This sugar coating creates a beautiful sparkling crust and adds a delightful textural element to the finished cookie.
   
6. **Bake to Perfection:** Place the sugar-coated dough balls approximately 2 inches apart on your prepared baking sheet. This spacing allows them to spread without merging. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still look soft in the middle, and that’s exactly what you want for a chewy texture. Keep a close eye on them to prevent overbaking.
7. **Add the Chocolate Kiss:** This is where the magic happens! As soon as the cookies come out of the hot oven, immediately and gently press an unwrapped Hershey’s Kiss into the center of each warm cookie. The residual heat from the cookie will slightly melt the chocolate, creating that signature “blossom” effect. Don’t worry if the sides of the cookies crack a little as you press – this is perfectly normal and adds to their rustic charm.
   
8. **Cool Completely:** Allow the cookies to cool on the baking sheet for about 2 minutes. This brief resting period helps them set and prevents them from breaking when transferred. After 2 minutes, carefully remove the cookies and place them onto wire racks to cool completely. The chocolate will firm up as it cools, and the cookies will achieve their final, perfect texture. Patience is key here for the best results!

To maintain their delicious texture and prevent the chocolate from blooming (developing a white film), store your cooled Peanut Butter Blossoms in an airtight container at room temperature. They will stay fresh and soft for about 3 days. For longer storage, you have the excellent option of freezing them.

Absolutely! Peanut Butter Blossoms are excellent candidates for freezing, both after baking and as raw dough. Freezing makes them perfect for meal prepping your holiday baking or enjoying fresh cookies on demand.

• **To freeze baked cookies:** Once the cookies have cooled completely and the chocolate kisses are firm, arrange them in a single layer on a wax paper-lined baking sheet. Place them close together but ensure they aren’t touching. Freeze for 2-3 hours, or until solid. Then, transfer the frozen cookies to a freezer-safe bag or airtight container, layering them with parchment paper to prevent sticking. They can be stored for up to 3 months. Thaw at room temperature for the best texture.
• **To freeze cookie dough:** You have a couple of options here. You can either wrap the entire batch of raw dough tightly in plastic wrap, then place it inside a freezer bag, and freeze for up to 3 months. Alternatively, for individual portions, roll the dough into 1-inch balls as instructed in the recipe. Place these dough balls on a wax paper-lined baking sheet and freeze for a couple of hours until firm. Once frozen, transfer the individual dough balls to a freezer bag. This method allows you to bake just a few cookies at a time whenever a craving strikes!

**To bake from frozen dough:** Preheat your oven according to the recipe instructions. While the oven preheats, remove the desired number of frozen dough balls from the freezer and arrange them on a prepared baking sheet to thaw slightly. Bake as directed in the recipe, adding an extra minute or two to the baking time if needed, as they will be starting from a colder temperature. Press in the Hershey’s Kisses immediately after baking, as usual.

Yes, absolutely! While Hershey’s Kisses are traditional and provide that iconic look, you can certainly get creative. Mini peanut butter cups, small chocolate stars, unwrapped chocolate chunks, or even a dollop of frosting (applied after cooling) can make for delicious variations. Just ensure the candy is small enough to fit nicely into the center of the cookie and consider its melting properties if adding it to a warm cookie.

Several factors can lead to dry or crumbly cookies. Common culprits include: over-measuring flour (too much flour makes them dry), overmixing the dough (develops too much gluten, making them tough), or overbaking (they should look slightly soft in the middle when removed from the oven). Ensure you use a light hand when mixing the dry ingredients and remove them from the oven as soon as the edges are set and lightly golden.