Grandma Maxine’s Peanut Butter Blossoms: Updated

It is potentially blasphemous and sacrilegious to alter the recipes of our grandmothers. But I think it’s warranted when you’re just swapping the shortening for butter. Times were tough back in the day, and I’m sure Maxine would’ve bought butter if she could, so I don’t want to judge. But ever since I mistook Crisco for frosting as a child, I have no desire to let that vile substance into my house.

I think I’ve seen this cookie in just about every American household in some capacity. Usually it’s topped with a Hershey’s Kiss. However, I find that incredibly awkward to eat because once the cookie cools, the Kiss is just waiting the stab the roof of my mouth with its little pointy hat. No thanks. I use dark chocolate cut into squares instead.

You can use creamy or crunchy peanut butter. My mom is team crunchy, I’m team creamy. We still love eat other and I’ll still eat her crunchy version of this cookie when she makes them.

My grandma’s recipe says you should mix all of the ingredients together at once to make the dough. However, if like me, you don’t own a standup mixer, mix the sugars, butters, and wet ingredient together first, and then slowly incorporate the dry.

Time: 45 min; Yield: 28 (I make mine bigger than Maxine)


  • 1 3/4 cups flour (219g)
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup sugar (100g)
  • 1/2 cup packed light brown sugar (110g)
  • 1/2 cup room temperature butter (113g)
  • 1/2 cup peanut butter (120g)
  • 1 egg
  • 2 Tbs milk (I use almond milk)
  • 1 tsp vanilla
  • some form of chocolate to top each cookie
Maxine’s actual recipe – chocolate stain and all. Note her recipe yields 48 cookies.

Preheat the oven to 375.

1. Mix the flour, baking soda, and salt together in a medium bowl. Set aside.

2. Mix the sugars, butter, peanut butter, egg, milk, and vanilla in a larger bowl. Once everything is incorporated and creamy, slowly work in the flour in batches (if you have a standup mixer, ignore me and dump it all in at once).

3. Shape your cookie dough into little spheres (golf ball size) and roll them around on a plate of sugar before placing them on a parchment lined cookie sheet.

4. Bake for 10 min and immediately top with a piece of chocolate when you take them out of the oven.

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