Peanut Blossom Cookies were created by Freda Smith of Gibsonburg, Ohio for the 1957 Pillsbury Bake-Off. They are also known as the Peanut Butter Kiss Cookies.
This cookie did not win the 1957 Pillsbury Bake-Off contest, but it become very popular in the cookie lovers around the world! What better place to put a chocolate kiss candy than in the center of a delicious peanut butter cookie! Thank you Freda!
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 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 cooling 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 cooling racks.