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 Kitchens48 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 sugarPreheat 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 cookiesOne 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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These look delicious! Can’t go wrong with a classic peanut butter blossom 🙂
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. 🙂
Ah, I had no idea. What a great idea.
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…
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 🙂
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 🙂
I have made these cookies for years and the “original” 1957 recipe has you bake them for about 8 minutes, and then press a chocolate kiss into the cookie *****the most important part is to then immediately return the cookie to bake another 2 minutes with the just placed kiss on the cookie. This is the original way to bake these. No recipes say to do this and I don’t get it. This adheres the kiss to the cookie AND also causes the kiss to always have a softening effect. Why is this not in the recipes anymore??? The kiss on the cookie always stays softer after this simple correct original recipe. This is why my cookies turn out so well as this is how they were done in 1957!
Thanks for sharing the tip Ginny! I did this the last time I baked the cookies and they were perfect! That two minutes (but no more or the tips of the kisses will burn) really made the kiss adhere to the cookie.