Peanut Butter Blossoms

The original peanut butter blossom cookie recipe brings rich chocolate together with peanut butter for a delicious treat. Coated in sugar, the peanut butter cookie is soft inside and crispy outside, just as a perfect cookie should be. But what makes these stand apart from the rest is the succulent little piece of chocolate in the center. Peanut butter blossoms are a crowd favorite, during the holidays or anytime!

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These cookies were my favorite when I was little. I used to devise different ways to eat them. Sometimes I saved the chocolate for last and other times I ate it right off the bat. I can also remember nibbling in a circle around the kiss until I was left with a chocolate on a tiny peanut butter cookie platform. When Grandma made these cookies, I thought she was making them just for me, and it always made me feel special.

I never realized that “Grandma’s cookies” were actually a favorite of people everywhere. The original recipe was created in 1957 for a baking contest sponsored by Pillsbury. They were called Black-Eyed Susans by their creator, Freda Strasel Smith, and they took third place at the national level. Pillsbury changed the name of the cookie to Peanut Butter Blossoms after the contest. The original recipe can be found on the backs of most bags of Hershey’s kisses, or on the Hershey’s website. The version that I use is very similar, but it uses butter in place of shortening.

I absolutely love using my Kitchen Aid stand mixer for making these cookies. It’s just like having another set of helping hands in the kitchen. I turn it on and just let it do its thing. In the meantime, I can prep for the next step. Plus, it’s able to mix thick cookie dough easily and I don’t have to worry about overworking my hand mixer. For me, the Kitchen Aid is a big time saver and it makes my life a ton easier. If you don’t have one, you may want to give Santa the idea that you’d like one this year!

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Directions

• Preheat oven to 375.
  
  Prepare the Hershey kisses by removing their wrappers. This is a great job for kids while you make the dough!
• Cream together butter and peanut butter using a stand mixer or hand mixer until well blended. You might see little pearls of butter in the dough, but that’s ok. They should work themselves out in the next step.
• Add brown sugar and granulated sugar. Beat until fluffy.
• Add egg, milk, and vanilla. Beat well.
• In another bowl, mix flour, baking soda, and salt. Gradually add to the peanut butter mixture, beating well after each addition.
• Shape dough into 1-inch balls. Roll in additional granulated sugar and place on ungreased cookie sheet, about an inch apart.
• Bake for 8 to 10 minutes, or until the cookies are lightly browned. They should be dome-shaped.
• Immediately press a Hershey’s kiss onto the center of each cookie.
• Remove from cookie sheet and place on cooling rack. Cool completely before storing.

Grandma always said that a recipe is just a guideline. Feel free to adapt my recipes to suit your family’s needs. Be sure to comment below to let us all know how you made this recipe your own!

Looking for more cookie recipes? Try our delicious Monster Mash Candy Cookies that marry the crispness of a cookie with the lusciousness of your favorite candies. Or, check out my Pinterest Cookie Monster board for over 100 cookie recipes, gathered in one place just for you!

Peanut Butter Blossoms

Recipe by Chicken Soup with DumplingsDifficulty: Easy

Prep time

20

minutes

Baking Time

10

minutes

Yield

3

dozen

Total time

30

minutes

Coated with sugar, these peanut butter blossom cookies are soft inside and crispy outside, with a little Hershey’s kiss in the middle.

Ingredients

• 36 Hershey’s kisses

• 1/2 cup butter

• 3/4 cup creamy peanut butter

• 1/3 cup granulated sugar

• 1/3 cup brown sugar

• 1 egg

• 2 tablespoons milk

• 1 teaspoon vanilla

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• Additional granulated sugar for rolling.

Directions

• Preheat oven to 375.
• Prepare the Hershey kisses by removing their wrappers. Set aside.
• Cream together butter and peanut butter using a stand mixer or hand mixer until well blended.
• Add brown sugar and granulated sugar. Beat until fluffy. Add egg, milk, and vanilla. Beat well.
• In another bowl, mix flour, baking soda, and salt. Gradually add to the peanut butter mixture, beating well after each addition.
• Shape dough into 1-inch balls. Roll in additional granulated sugar and place on ungreased cookie sheet, about an inch apart.
• Bake for 8 to 10 minutes, or until the cookies are lightly browned. They should be dome-shaped.
• Immediately press a Hershey’s kiss onto the center of each cookie.
• Remove from cookie sheet and place on cooling rack. Cool completely before storing.

Chicken Soup with Dumplings

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