Of all the cookies I baked this season with my family, NOTHING beats this classic peanut butter blossom recipe! They’re soft, chewy, and the perfect balance of peanut butter and chocolate, making them a cult favorite for everyone in our household! We not only bake them around the holidays, but throughout the year whenever we get a craving for them. And the cookies are amazing whether warm and gooey or cooled and chewy so you can enjoy them for several days- if they last that long!
For me these cookies are all about family, as they’re the perfect bonding activity. Everyone can have their own job whether it be mixing, rolling, or sugaring the dough and things always end up getting a little silly and messy. Plus the extra batter is delicious for sharing! (Yes I know the risks, no I don’t care.) I remember baking these all the time as kids with my parents and every time I make them again it brings me back to the house I grew up in with our wide kitchen that overlooked our small backyard pond. I remember flour getting in our hair and on the flour and our dog Belle anxiously waiting for us to drop some more bits for her. It’s the feeling of nostalgia that adds a bit of extra sentiment every time I whip up a batch of these cookies.
We’ve tried many different versions over the years, but I’ve always found that the recipe on the back of the Kisses package works the best. Some people even substitute peppermint kisses for the holidays, however, I’m still a fan of the original simple chocolate combo. And they pair perfectly with a glass of cold milk and a cozy movie with your family by the fire ;).
What You’ll Need (makes about 48 cookies):
48 Hershey’s Kisses Milk Chocolates
½ cup shortening (I substituted this with butter)
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Additional granulated sugar
- Preheat your oven to 375 degrees.
- Beat butter and peanut butter in large bowl until well blended. Add granulated sugar and brown sugar then beat until fluffy. Add egg, milk, and vanilla; beat well. In a separate bowl, stir together flour, baking soda and salt. Gradually beat this into the peanut butter mixture until smooth.
- Shape dough into 1-inch balls. In a small bowl, pour some additional granulated sugar and roll the dough balls through the sugar, then place on a cookie sheet.
- Bake 8-10 minutes or until lightly browned. While cookies are in the oven, remove the wrappers from the chocolate kisses. Once they’re done baking, immediately press a chocolate into the center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Allow to cool completely then ENJOY!
You’ll definitely want to make plenty of extras, because people will end up fighting over who gets the last one of these delicious beauties! What are your favorite cookies? Do they bring back any memories?