Peanut Blossoms


Good Morning and Happy Monday! Today’s festive recipe will hopefully make the holiday baking bug start to bloom. That’s right, we’re making peanut blossoms today. These cookies are one of the few Christmas cookie staples my family make each year. The first dozen of peanut blossoms never lasted long because everyone wanted a cookie right out of the oven. The chocolate was perfectly melted over a wonderfully warm peanut butter cookie. What’s better than that?

I remember when I first made these with my mom. I was confused as to why they were called peanut blossoms when they were made with chocolate stars. It just never added up to me. In all my research I never found out why, but I did find out Pillsbury re-named the original peanut blossom recipe a contestant submitted for their bake-off. By the sounds of it, this recipe was a happy accident. The contestant, Mrs. Frieda-K-Smith didn’t have chocolate chips on hand for her peanut cookies, so she opted to top them with Hershey’s Kisses instead. Usually I use chocolate stars to omit unwrapping chocolate confectionaries, but my grocery store didn’t have any in stock. On the plus side, it gave me a good excuse to incorporate dark chocolate instead. That’s the beauty of peanut blossoms, you can mix and match different flavors and try something new.

peanut blossoms

  • Servings: 24-32
  • Difficulty: easy
  • Print

From Dorothy’s Kitchen – By Grandma Helen


1 cup sugar

1 cup brown sugar, packed

1 cup shortening

1 cup peanut butter

2 eggs

4 Tbsp milk

2 tsp vanilla

3 and 1/2 cups flour

2 tsp soda

1 tsp salt

approx 1/2 cup or so of sugar to roll dough into

1 bag of chocolate stars or preferred chocolate of choice.


Preheat the oven to 375 degrees. Cream together shortening and sugars. Add in the peanut butter and mix it in. Mix in eggs one at a time. Add in milk and vanilla. Combine your dry ingredients and mix them into the wet ingredients. Roll the batter into balls about the size of a walnut. Roll balls into sugar and place onto ungreased or lined cookie sheet. Bake the cookies at 375 degrees for 10-12 minutes.

Once those are out of the oven, smoosh the unwrapped chocolate into so the cookies crack along the edge. Enjoy immediately.

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