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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

Vanessa Brewer
These classic and well loved Peanut Butter Blossom Cookies are soft and sugary with a melt in your mouth chocolate kiss on top.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 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

Instructions
 

  • Prep! Gather all ingredients.
    kiss cookie 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.
    kiss cookies butter and sugar mixed
  • 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.
    kiss cookie dough balls
  • Bake 8-10 minutes or until the edges are light golden brown.
    kiss cookies without kisses
  • 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.

Notes

After I made my dough, I placed the bowl in the refrigerator for about five minutes or so.  I wanted the dough to harden slightly so that when I went to form my dough balls they would have some form to them.  This allowed me to grab some dough in my hand and warm it slightly with the heat from my hand and I could form the ball easily.  I just find that works better than using warm dough.  
Also, when placing the Hershey kiss on top of the cookie, set it on the cookie gently and slowly twist while pushing down.  Sort of like how a screw works.  Just push down slightly and twist.  This helps the kiss stay on top of the cookie.  As the cookie cools, it grabs on to the kiss.  
Keyword cookie, cookie exchange, holiday dish, holidays, snack

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