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
Ingredients
- 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
- 1egg
- Sugar
- 48Hershey’s® Kisses® Brand milk chocolates, unwrapped
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Steps
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1
Heat 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. -
2
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. -
3
Bake 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
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Tip 1
The combo of shortening with the peanut butter ensures that the cookies stay chewy.
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Tip 2
Chocolate 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
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Tip 3
Try 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.
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Tip 4
Flat 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.
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Tip 5
To 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.
- 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