Allrecipes website

Its still there. Your link works

Working for me! Here's the PB Blossom Cookie recipe with the most reviews:

Mom's Peanut Butter Blossoms

Ingredients
1 ½ cups peanut butter

1 cup shortening

⅔ cup white sugar

⅔ cup brown sugar

¼ cup milk

2 eggs

2 teaspoons vanilla extract

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

¼ cup white sugar, or as needed

2 (12 ounce) bags milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped


Directions
Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.

Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.

Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.

Cook's Notes:
Refrigerate dough at least 1 hour to make dough easier to work with before shaping balls. This also helps retain the shape when baking and avoid too much cracking when adding kisses.

Prep kisses by unwrapping foils and lining them upright on a plate or cookie sheet for easy transfer to cookie dough. Baking dough too long before adding kisses can cause kisses to fall out of the cookie dough when cooled. Kisses need to bake long enough to adhere to the cookie base but not to the point that they lose shape. Do not over bake!

Stacking cookies before chocolate has fully cooled and hardened will cause them to squish and loose shape. Freeze immediately when cooled. I've kept them up to 2 months and they taste as fresh as the day they were baked. Try also carmel-filled kisses or other chocolate candy (add caramel-filled kisses during last 2 minutes bake time and increase cooling time by at least 1 hour).

You aren't going crazy, Cycworker. The allrecipes site has been a mess for weeks. Sometimes it is down for an entire day. Sometimes for a few hours. I'm constantly finding it down when I try to click over from Pinterest for a recipe I saved there that is on allrecipes. Glad it is up again.

Allrecipes site is so unreliable! I also have terrible luck with the app. I can login fine online but use the same login info for the app and it continuously tells me I have the wrong password for my account.

The app is gone. They dumped it back in the spring. It's still in the Play Store and you can still downloaded, but it isnt functional. And I lost a bunch of saved recipes because of it

Well that explains my problem! Thanks for letting me know  

Does anyone else feel that ONLY Brach's Stars can be used on Peanut Butter Blossoms? I've had them with Hershey Kisses, and well.. just not right. LOL

I have also discovered that you can make Peanut Butter Blossoms real easy with the frozen peanut butter cookie pucks. Sacrilege?

I guess I should consider myself lucky because I don’t think I’ve ever had an issue with the site. As popular as it is I’m surprised the app didn’t do well enough for them to keep it. I’m glad you brought it up though, because I usually don’t import things into Paprika until I’ve tried them and decided they’ll go in permanent rotation, especially with well known sites like this. Will have to try and remember that instead of printing them from Allrecipes from here on out. Thanks!

Thank you! I'll be on the lookout.