Peanut Blossoms are a beloved cookie perfect for holidays, bake sales, and everything in between. Creamy peanut butter and smooth Hershey Kiss candies combine for a classic peanut blossoms cookie. This sweet peanut butter and Hershey Kiss cookies recipe have been a go-to for home bakers like you since it debuted at the 1957 Pillsbury Bake-Off® Contest. In a hurry? Try our three-ingredient Quick Peanut Blossoms made with Pillsbury™ Refrigerated Peanut Butter Cookies for even quicker peanut butter kiss cookies
- 1 3/4cups all purpose flour
- 1/2cup sugar
- 1/2cup firmly packed brown sugar
- 1teaspoon baking soda
- 1/2teaspoon salt
- 1/2cup shortening
- 1/2cup peanut butter
- 2tablespoons milk
- 1teaspoon vanilla
- 48Hershey’s® Kisses® Brand milk chocolates, unwrapped
1Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
2Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
3Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets to cooling racks. Cool completely, about 1 hour or until chocolate is set.
Tips from the Pillsbury Kitchens
Tip 1The combo of shortening with the peanut butter ensures that the cookies stay chewy.
Tip 2Chocolate kisses are the most traditional and favorite candy for blossom cookies, but you can press in mini peanut butter cups, caramel-filled chocolate candies, or large candy-coated chocolates for some variety. Just know that the warm cookies may crack a little
Tip 3Try rolling dough balls in coarse sparkling sugar instead of granulated sugar for a special look. Coarse sparkling sugar adds extra sparkle to holiday cookies and can be found in the cake decorating section of most grocery stores.
Tip 4Flat cookie sheets made of shiny aluminium with a smooth surface produce the best results because they reflect heat, letting cookies bake evenly and brown properly. Rimmed baking sheets are excellent for many things, but not for cookie making.
Tip 5To Freeze: cool cookies completely, about 1 hour or until chocolate is set. Place cookies in airtight container in single layer between parchment or waxed paper; cover. Freeze up to 2 months. To thaw, let stand, uncovered at room temperature for 1 to 2 hours.
More About This Recipe
For over 50 years, peanut butter blossoms have been one of the most recognizable and most-requested Christmas cookies. What would a holiday platter be without these peanut butter cookies topped with a simple Hershey’s™ chocolate kiss? Many will be surprised to find out
- The HERSHEY’S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
- Bake-Off is a registered trademark of The Pillsbury Company ©2011