19 November 2009

Peanut Butter Blossoms

You know those peanut butter blossom cookies that EVERYONE makes during the holidays? The nice peanut-buttery-sugary cookies with a Hershey's kiss plopped in the middle that everyone loves? My sister and I use to make those all the time with my mom when we were younger. And when I said we made them, I 100% mean that my mom made the cookies while we goofed around, ate the kisses, and then, the only part we actually helped with, placed 1 Hershey's kiss in the middle of the warm cookies. We were great sous chefs, even back then.
Surprisingly, I'm not a huge fan of the chocolate/peanut butter combo. Of course I'll eat it, with no problem. And I completely understand why people love peanut butter with chocolate, but I'm just not one of them. I do enjoy these cookies however. Maybe it's nostalgia, maybe it's the simplicity, I don't know, and I'm not going to worry about it.

I'm also not a fan of the Hershey's kiss sticking out of it. The chocolate should be better distributed amongst the peanut butter. So that's what I did. A simple change made these cookies easier to eat, tastier, and easier to stack. I also used chunky peanut butter in these cookies for texture. I like texture.

For a ridiculously easy and scrumptious cookie, follow the recipe bellow. Enjoy!

Peanut Butter Blossoms

Printable Recipe
by Kacey's Kitchen, adapted from Hershey's
  • 48 Hershey's Kisses
  • 1/2 cup shortening
  • 3/4 cup chunky peanut butter
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tsp vanilla extract (pure of course)
  • 1-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well. Add flour, baking soda and salt, beating until combined.
  5. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet, pressing down slightly.
  6. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.
  7. In a heavy duty Ziploc bag, put Hershey's kisses in the bottom corner. Seal bag half way, microwave on medium power 10 seconds at a time until melted.
  8. Snip a very tiny piece off corner of bag and drizzle over cookies.


  1. looks delish, i may need to hit the kitchen!

  2. I hear about them all the time, but I've never actually had a pb blossom. I like the way you drizzled the chocolate.

  3. Brilliant idea! I always felt the kiss sticking out didn't really convey the right combination of flavor in each bite.

  4. Just got these today. Another great cookie. My squadron wants to thank you.

  5. Wow. Those look perfect. I'm not a big fan of kisses sticking out either! I'm never sure how to eat it!

  6. Love your blog ~ and I will even forgive you for not loving chocolate and peanut butter!
    These cookies look great and I'm gonna give your snickerdoodle recipe a try!!