It seems as if every Christmas sweets table has Peanut Butter Blossom cookies on it. But you don't have to wait until Christmas to enjoy these cookies. They taste great all year round.
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Peanut Butter Blossom Cookies - a little history
Peanut Butter Blossoms cookies were first introduced in 1957 as an entry in the Pillsbury Bake-Off contest, according to WikiPedia. The recipe won third place.
I don't know about the original recipe, but this is the recipe my mom always made, that she got from our neighbor Janice Unnasch, when we lived in Houston, Minnesota in the early 1970's. Janice was an amazing cook all-around, but her baked goods were especially memorable.
Wikipedia says the peanut butter blossom cookie originated in 1957 as an entry in the annual Pillsbury Bake-Off contest by Freda Strasel Smith of Ohio. You can still find the recipe on the back of a bag of Hershey Kisses candy today!
Popular Christmas Cookie
It seems as if every Christmas sweets table has Peanut Butter Blossom cookies on it. But you don't have to wait until Christmas to enjoy these cookies. They taste great all year round.
Kids like to help with Peanut Butter Blossoms!
After the cookies come out of the oven, the Hershey Kisses get pressed down into the center of the warm, soft cookie. Let the kiddos help with this task, it's a lot of fun for them to do, and saves you a bit of work. Unwrap the candies ahead of time and have them ready for the kids to do their magic. If you wait to have them unwrap the candies when it's time to add them to the cookies, the cookies won't remain soft long enough to push the kisses into them.
Shortening versus Butter
This particular recipe is so old that it calls for vegetable shortening. When you buy a bag of Hershey's Kisses to make Peanut Butter Blossom cookies, you'll see the recipe still calls for shortening. You can easily swap it out for butter, if you like. It should be room temp, but not overly soft.
More treats made with peanut butter
- Scotcheroos - not drowning in sugar, so the main ingredients shine!
- Soft and Chewy Peanut Butter Chocolate Chip Cookies
- Peanut Butter Balls
📖 Recipe
Peanut Butter Blossom Cookies
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup brown sugar packed
- ½ cup smooth peanut butter
- 1 teaspoon baking soda
- ½ cup sugar
- ½ cup shortening or butter
- 1 egg
- 48 Hershey's Kisses unwrapped
Instructions
- Preheat the oven to 375℉.
- Combine all ingredients except the Hershey's Kisses into a large mixing bowl or stand mixer. Mix on the lowest speed until dough forms and ingredients are thoroughly mixed.
- Shape the dough into balls using a rounded tablespoon for each one.
- In a small bowl, add about ⅓ cup of sugar (in addition to what went into the dough). Roll each dough ball in the sugar and place on an ungreased cookie sheet.
- Bake at 375℉ for 10-12 minutes. Bake the cookies, then remove them from the oven and top each one with a Hershey Kiss, pressing it down into the dough so the dough cracks a bit around the edges.
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