From Betty Crocker.

Peanut Butter Blossom Cookies

This is a favorite Christmas cookie. I started making it about eight years ago when a friend said that she loved the peanut butter cookies with the Hershey Kisses. I search for a recipe and found this one on the Betty Crocker website. How can you get better than Peanut Butter and Chocolate? Even though my friend has moved back to the East Coast, I send her a care package every Christmas.

The only tweaking I have done on this recipe is the use of Natural Crunchy Peanut Butter and Dark Chocolate Kisses. I just prefer the flavor and like the added crunch of the bits of peanut butter.

Hershey Kiss starts to melt when added to the warm cookie

The key to this recipe is to make sure you add the Hershey Kiss to the cookie right after it comes out of the oven. You want warmth of the cookie to start to melt the Kiss. You will be able to see that the Kisses become very shiny as the warms up. You can serve them immediately, just make sure you don’t stack them; otherwise, your cookies will stick together and the Kiss will become smashed.

Classic Peanut Butter Blossom Cookies

  • Servings: 36
  • Difficulty: easy
  • Print

Credit: Betty Crocker

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 packed brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • additional granulated sugar
  • 36 Hershey’s Kisses

Directions

  1. Heat oven to 375 degrees.
  2. In large bowl, beat the 1/2 cup each of granulated sugar, brown sugar, and peanut butter and the egg with an electric mixer on medium speed until well blended.
  3. In a separate bowl, mix together the flour, baking soda and baking powder.
  4. Gradually add to the peanut butter mixture and mix until dough forms.
  5. Form 1 inch balls and roll in the additional granulated sugar. I use a melon baller to achieve uniform size.
  6. Place one a cookie sheet lined with parchment paper about 2 inches apart.
  7. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 Hershey Kiss into the center of each cookie and remove to cooling rack.

Variations

  1. You can use either crunchy or creamy peanut butter, depending on if you want a little added crunch to you cookie.
  2. For those who are allergic to peanuts, try using almond, cashew or sunflower seed butter.
  3. The original recipe calls for milk chocolate Kisses, but try using any of the other Hershey Kiss flavors.

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