Peanut Butter Blossom Bars Recipe
If you love the classic cookie, you’ll also love these Peanut Butter Blossom Bars! Chewy peanut butter cookie bars are topped with chocolate Hershey’s Kisses.
Servings: 24 bars
Ingredients
- ½ cup butter flavored shortening
- ¾ cup creamy peanut butter
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 2 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 24 Hershey Kisses unwrapped
- 2 Tablespoons granulated sugar optional
Instructions
- Preheat the oven to 350 degrees F. Line a 13x9-inch baking dish with parchment paper and set it aside.
- In a mixing bowl, beat together the shortening and peanut butter. Add in brown sugar and the ½ cup of granulated sugar. Beat until well blended.
- Add in egg, milk, and vanilla extract. Slowly add in flour, baking soda, and salt. Mix just until combined.
- Press cookie dough into the prepared baking dish. Sprinkle with 2 Tablespoons of granulated sugar, if desired.
- Bake cookies for 16-18 minutes, just until they begin to brown. Remove from the oven and immediately press the unwrapped Hershey Kisses into the bars. Allow to cool, then enjoy.
Notes
- You can definitely swap the shortening for butter, but the texture of the cookie bar will be different. My family prefers the crunchy outside and chewy inside that you get with shortening.
- Store cooled cookie bars in an airtight container at room temperature for up to one week.
- Freeze cookie bars in a freezer safe airtight container for up to 3 months. Thaw at room temperature overnight.
- See blog post for more recipe tips and tricks and process pictures.
Nutrition
Serving: 1bar | Calories: 178kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 137mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 12IU | Calcium: 21mg | Iron: 1mg