If you are looking for recipes to add to your Christmas cookie collection, look no further. These Peanut Butter Blossom Cookies are a must over the holidays. The soft peanut butter cookie with the sweet milk chocolate kiss make the perfect pair.
I know these are pretty popular cookies and everyone has probably made them one time or another but Christmas just wouldn’t be the same without them. I decided to do some research and just see how these tasty morsels came to be and this is what I found.
An Ohio Baker by the name of Freda Smith decided to bake some peanut butter chocolate chip cookies. After she started the recipe she realized that she didn’t have any chocolate chips. So, she grabbed some nearby Hershey Kisse’s and threw one on top of each cookie. The rest is history from there.
I didn’t realize this but in 1999, this cookie was added to the Smithsonian’s National Museum of American History. Wow! Who knew?
The first time I had these Peanut Butter Blossom Cookies was after my mom made them when I was younger. From then on, I started to make them each year for my own family. I have no doubt that my kids will do the same.
If by chance you have never made these, make them! I double dog dare you NOT to eat one fresh out of the oven. That melty chocolate kiss sitting a top a soft, warm cookie. Don’t do it! 😉 Trust me. Once you have one like that, there’s no turning back.
Peanut Butter Blossom Cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine, softened
- 1 large egg
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 36 Hershey kisses, unwrapped
- additional white sugar, red and green sugars
- Prep! Gather all ingredients.
- Heat oven to 375°. In a large bowl, beat 1/2 cup white sugar, brown sugar, peanut butter, butter, and egg with an electric mixer or spoon until well blended. Be careful not to overmix because the cookies will be flat.
- Stir in flour, baking soda, and baking powder until dough forms.
- Shape dough into 1 inch balls and gently roll in the sugar and place approximately 2 inches apart on an ungreased cookie sheet. I took turns with each dough ball placing one in the white sugar, then the next one in red, then green. That way I had an assortment of colors.
- Bake 8-10 minutes or until the edges are light golden brown.
- Remove from the oven and immediately place one milk chocolate kiss in the center of each cookie. Remove from the cookie sheets and let cool on a cooling rack.