baking · cookies · holiday

Classic Peanut Butter Blossoms

I spent all weekend baking up a storm. It was my last free weekend to do some holiday baking, so I took advantage of it.

I had three things planned, and one recipe just kind of fell into my lap. I had some leftover Hershey kisses and a big tub of peanut butter. Classic peanut butter blossoms pretty much just had to be made.

I remember these cookies fondly from my childhood. There’s not much else better than a peanut butter cookie with a huge chunk of chocolate in the middle. Kids, and adults, live for these cookies.

This recipe comes from an old Atchison, Kansas Methodist cookbook. It’s a good, solid, peanut butter blossom recipe that has stood the test of time. You need basic baking ingredients, peanut butter, milk, and a boatload of Hershey kisses. It’s simple, sweet, and an ageold favorite.

Enjoy!

Classic Peanut Butter Blossoms

  • Servings: 2 dozen
  • Difficulty: Easy
  • Print

Peanut butter cookies with a Hershey kiss on top.

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1 egg
  • 2 TBS. milk
  • 1 tsp. vanilla
  • Coarse sugar, for rolling cookies in (I used green and red sugar crystals)
  • Hershey kisses, unwrapped, and frozen, for topping (about 24-36 kisses)

Directions

  1. Cream butter and sugars together in a large bowl or stand mixer. Stir in egg, milk, vanilla, and peanut butter.
  2. In a large bowl, sift together flour, baking soda, and salt. Slowly add flour mixture into butter-sugar bowl, mixing well to combine.
  3. Preheat oven to 375 degrees. Lay parchment paper on a few baking sheets. Using a tablespoon, scoop out dough and roll into a ball. Roll in coarse sugar and set on baking sheets about 1″ away from other cookies.
  4. Bake for 10-12 minutes or until edges are browned. Top with frozen Hershey kiss and immediately transfer to a wire rack to cool.

Step-By-Step Instructions

Cream butter and sugars together in a large bowl or stand mixer. Stir in egg, milk, vanilla, and peanut butter. In a large bowl, sift together flour, baking soda, and salt. Slowly add flour mixture into butter-sugar bowl, mixing well to combine.

Preheat oven to 375 degrees. Lay parchment paper on a few baking sheets.

Using a tablespoon, scoop out dough and roll into a ball. Roll in coarse sugar and set on baking sheets about 1″ away from other cookies.

Bake for 10-12 minutes or until edges are browned. Top with frozen Hershey kiss and immediately transfer to a wire rack to cool.

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