Peanut Butter Blossoms

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pb cookies

My mother used to make these cookies for us when I was growing up and I loved them. They were a holiday tradition. My parents had a big Christmas party every year and a big plate of these was always on the dessert table. My own boys love these too. Well, actually, 3 out of 4 do. The one who only eats peanut butter sandwiches doesn’t like them. Go figure!

We had two European students visit us in the last week, one from Spain and one from Italy and they both told me that they were not familiar with cookies made with peanut butter. They don’t use peanut butter in Italy or Spain as we do here. I wasn’t aware that peanut butter was so American.

This recipe was developed by Mrs. Freda Smith of Gibsonburg, OH in 1957.  She entered the recipe in a Pillsbury Bake-Off contest.   The cookies did not win the grand prize, but they did gain lots of national recognition as Hershey’s decided to print the recipe on the backs of their Hershey’s Kisses bags.  Since then, the cookies have graced millions of dessert tables across America.  Thanks for the recipe Mrs. Smith!

Peanut Butter Blossoms
Recipe from Hershey’s Kitchens

48 Hershey’s Kisses
1/2 cup shortening or 1/2 cup butter, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Preheat oven to 375°F. Remove wrappers from chocolates.

Beat shortening or butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Yield: ~48 cookies

One year ago: Ginger Scones
Two years ago: Cherry Banana Muffins with White Chocolate Chips
Three years ago: Classic Dinner Rolls
Four years ago: Malted Milk Ball Cookies

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6 comments to Peanut Butter Blossoms

  • These look delicious! Can’t go wrong with a classic peanut butter blossom :)

  • Lauren

    Di – Mommy used to pop them back in the oven for a minute or two until the kiss softened a bit. It makes the texture similar to chocolate chips in cookies. I find it easier to eat otherwise the kiss is too hard. :)

  • StylishCuisine

    Ah, I had no idea. What a great idea.

  • Your mother

    Lauren is correct. Bake for 8 min, put on the Hershey Kisses and put them back in the oven for another full 2 minutes. Now take them out…

  • Maggie

    Mumm, I have to make a dessert tomorrow for a luncheon at work on Friday. I had something totally different in mind, but I’m going to make these. And I’m going to try your mom ‘s trick :)

  • Sabrina

    These turned out AMAZINGLY well! Though I couldn’t master the glimmer of the granulated sugar that is depicted above, I will say that these were quickly lapped up by every member of my family. I’m a bake-a-holic and these were right up my alley. Coincidentally, I made them on National Peanut Butter Day! Great Recipe :)

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