Bite into one of these soft, chewy peanut butter cookies topped with a Hershey’s kiss and you will be forever hooked! The combination of chocolate and peanut butter is a classic as it melds two perfect flavors into one lovely taste experience. This cookie seems a simple concept – just when removing peanut butter cookies from the oven, place a Hershey Kiss in the center.
These cookies were named “Peanut Blossom Cookies” by Freda Smith who invented them. Freda entered them into the Pillsbury Bakeoff in 1957 – and she didn’t win! The recipe, however, was subsequently printed on bags of Hershey Kisses and is now part of everyone’s recipe file. (The winner that year was a cookie called Accordion Treats – ever heard of them?)
Can you believe that the Hershey kiss (the original milk chocolate one) has been around since 1907? It’s hard to believe that people have been enjoying them for 106 years!
Peanut Blossom Cookie Recipe
Ingredients for Peanut Blossom Cookies:
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup peanut butter
- 1 egg
- 1 tsp. vanilla
- ¼ tsp. salt
- 1 ¾ cups flour
- 1 tsp. baking soda
- A little extra sugar in a small bowl
- Unwrapped Hershey Kisses
Directions for making Peanut Blossom Cookies:
Preheat the oven to 375 degrees.
In a large bowl, beat together the butter, sugars, and peanut butter. Add the egg, vanilla, and salt – beat well. Add the flour and baking soda. Beat just until well mixed. (Refrigerate the dough for at least 1 hour.)
Shape the dough into 1-inch balls. Dip each ball into the extra sugar. Place balls 2 inches apart (sugar-side up) onto an ungreased, cooled baking sheet.
Bake for 8 – 10 minutes or until set. Immediately after removing from the oven, press a Hershey Kiss into the top of each cookie. Remove from cookie sheets and cool on a wire rack until the chocolate has hardened.
Other Christmas cookie recipes:
Thumbprint cookies recipe – amazing cookies using dulce de leche
Pumpkin cookie recipe – with cream cheese frosting – delicious
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