|
 This
popular cookie was created by Freda Smith
of Gibsonburg, Ohio for the 1957 Pillsbury Bake-Off.
This recipe quickly became popular with cookie lovers around the world! What
better place to put a chocolate kiss candy than in the center of a delicious
peanut butter cookie.
More of Linda's favorite
Cookie Recipes
and
Secrets To Making Perfect Cookies.
Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
Peanut Blossom Cookies -
Peanut Butter
Kiss Cookies
1/2 cup butter or shortening, room temperature
1/2 cup creamy peanut butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1
egg
1 tablespoon milk
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose
flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated
sugar
48 Hershey® Kisses® chocolate candies, unwrapped
Preheat oven to 375 degrees F.
In a large bowl, cream butter or shortening and peanut
butter until light and fluffy. Gradually add 1/2 cup granulated sugar and brown sugar;
beating until light and fluffy. Add egg, milk, and vanilla extract; beat
well. Add flour, baking soda, and salt; stir into creamed mixture until well
mixed.
Roll cookie dough into 1-inch balls; roll
balls in the remaining 1/4 cup sugar. Place balls, 2 inches apart, onto
ungreased cookie sheets.
There are two popular ways to cook these
cookies. Take your pick:
- Bake 8 minutes. Remove from oven; press a chocolate
kiss candy into the center of each cookie. Return to oven and bake another 2
minutes or until cookies are light brown. Remove from oven and remove from
cookie sheet; let cookies cool on wire
racks.
- Bake 8 to 10 minutes
or until lightly browned. Remove from oven and immediately press a
chocolate kiss into the center of each cookie (cookie will crack around
edges). Remove from cookie sheet and let cookies cool on wire racks.
Yields 4 dozen cookies.
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