Peanut Butter Blossoms Cookies

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Delicious Peanut Butter Blossoms by Yesenia Robles
Story and Photos by Julia Pullin

The warm kitchen fills with a chocolate-kissed smell as cooling cookies rest on a plate.  For Yesenia Robles, a sophomore Criminal Justice major at St. Mary’s University, this setting is a familiar one.

“I love to cook.  It’s something I learned from my grandma when I was younger and cooking reminds me of her,” she says, pressing her thumb into the caramel colored cookie, forming a crater for a chocolate kiss to rest inside.

Robles came to St. Mary’s intending to go to law school, maybe graduate school, and plans to become a lawyer when she graduates, with a possibility of joining the FBI.

“I liked the family and community environment on this small campus,” Robles says, “I also like that we’re based on service and that there’s always someone around to help you.”

Her favorite recipe, Peanut Butter Blossoms, holds a special connection for her, her family and friends. “I used to make these cookies with my mom.  My best friend loves them and I make them for his birthday all the time instead of a cake,” Robles reflects.  With a laugh, she takes a picture of the finished cookies, saying “He left me to go to A&M University this year so I’m showing him what he’s missing.”

Robles also likes to ear spaghetti, mashed potatoes, green beans, and chalupas.  She cooks all the time for her friends and family, whether it is cookies, cakes, or meals.

“What’s funny is that I really don’t like sweet things,” she states “but it’s a lot of fun seeing people’s faces when they eat something I made. It’s a feeling of satisfaction.”

The forming crowd of hungry university students, enticed by the delicious smell in the kitchen, agreed as they eagerly volunteered to try the cookies.  Their happy faces as they devoured the cookies were enough affirmation.

Make your own Peanut Butter Blossoms cookies!


  • 48 Hershey Kisses brand milk chocolates
  • ½ cup shortening
  • ¾ cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt


First, heat the oven to 375 degrees Fahrenheit and remove the wrappers from the chocolates. Next, beat the shortening and peanut butter in a large bowl until they are well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy.  Add the egg, vanilla, and milk. Stir together flour, baking soda and salt; gradually beat into the peanut butter mixture. Next, shape dough into 1-inch balls. Place them on an ungreased cookie sheet and press your thumb in the center of the cookie, creating a bowl.  Then you bake them for 8-10 minute or until the cookies are lightly browned.  Immediately press a chocolate in the center of each cookie (the cookie will crack around the edges). Remove them from the cookie sheet and let them cool completely.

This recipe makes about 25 cookies.


Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies by Morgan Pullins
Videography and Production by Bria Bell

St. Mary’s Women’s Basketball player Morgan Pullins, a sophomore and exercise sports science major, showcases her technique on baking peanut butter cookies. As she takes us step by step, Morgan shares background information on why this tasty treat is significant to her personally.


• 3/4-cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt


HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add egg, beating just until blended.
COMBINE flour, baking soda and salt. Add to creamed mixture at low speed, mixing just until blended. Drop by rounded tablespoonfuls 2 inches apart onto baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE 7 to 8 minutes or until set and just beginning to brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.

Makes 3 dozen


Irresistible Peanut Butter Cookies!