With the holidays fast approaching—umm, is there really less than 2 weeks until Thanksgiving?—I thought it would be a great idea to give my classic peanut butter blossoms a little makeover since they are, to my family, a big favorite this time of year!
peanut butter blossoms or hershey kiss cookies?
The peanut butter blossom is a classic cookie that originated from a Pillsbury Bake-off contest in 1957. I never even actually knew they were called peanut butter blossoms until a few years ago because up until then I had always referred to them as Hershey kiss cookies. Either way they’re delicious! I have fond memories of my Mom, my Grammy, and my Aunts all making them at one point in time. My husband even loves them so I make it a point to bake some every so often, especially this time of year!
how to make classic peanut butter blossom cookies
These classic peanut butter blossoms will be some of the easiest cookies you’ll ever make! The hardest part will be resisting the temptation to eat them all! First you sift together your dry ingredients (flour, baking soda, and salt). Next, using your mixer (stand or hand-held), you blend together the peanut butter, butter, sugar, egg, and vanilla. Switch the speed to low and add your dry ingredients to the wet.
chilling the cookie dough
After mixing all of your ingredients together, you’ll want to chill the dough for an hour because this will help keep the dough together as you shape them into the cookie dough balls later for baking. For this recipe, my friends over at Abeego were kind enough to send me their reusable beeswax food wraps to use to tightly cover the mixing bowl and chill the dough. I’ve been extra excited to use their wraps for a while now because my husband and I have been cutting back on our plastics use this year. And with baking, using rolls upon rolls of plastic wrap just wasn’t working for me anymore.
I’m obsessed with their wraps because they’re reusable, plastic free, and hand-washable with just cold water and some dish soap (we use 7th Generation). More importantly, they stretch really well and stick well, providing a nice tight seal around the mixing bowl edge—something I could never get my plastic wrap to do! Besides covering up the classic peanut butter blossom cookie dough, I use them for covering pans of brownies, leftover dinner, and my husband uses them for taking snacks into work. Abeego wraps come in a variety of different sizes all of which you can check out on their site!
One thing I like to do with my Hershey Kisses, that makes for a smoother process, is to unwrap them and put them in a bowl prior to baking the cookies so you can have them readily available to place on top of the cookies when they come out of the oven. I’d go ahead and just unwrap a few for you to eat while you’re baking too.????
baking classic peanut butter blossoms
After the dough has been chilled, you’ll roll the dough into roughly 1″ balls and then roll them in granulated sugar. Place them roughly 2″ apart on the lined cookie sheet. Bake them for 6-8 minutes, remove from the oven, add a Hershey kiss to each, and place back into the oven for another 2 minutes. After you remove the peanut butter blossoms from the oven, allow them to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
If you’re a peanut butter blossom or Hershey kiss cookie fanatic like I am, I’d love to hear if you do anything different with this recipe! The more versions of this classic cookie the better!
check out my other peanut butter recipes
- irresistible peanut butter tandy kakes
- reese’s peanut butter cup cheesecake
- the best chocolate covered peanut butter eggs
- chocolate-peanut butter whoopie pies
These classic peanut butter blossoms are the perfect treat for any holiday party or get together! They’re so easy to make and taste amazing!
- 1 3/4 cup All-Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 cup Peanut Butter
- 1/2 cup (or 1 stick) of Unsalted Butter (room temperature)
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Egg
- 2 tbsp. Milk
- 1 tsp. Vanilla
- 1/4 cup Additional Granulated Sugar (for coating of cookies)
- 4–5 dozen Hershey Kisses (or one 11 oz. bag)
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer with paddle attachment on medium speed, cream together the peanut butter, butter, sugar, and light brown sugar.
- Add in the egg, milk, and vanilla (scrape down sides of the bowl as needed).
- On low speed, add in the dry mixture until completely blended.
- Tightly wrap the top of the mixing bowl with plastic wrap (or alternative – I used my Abeego large wrap) and chill dough for an hour.
- After dough has chilled, line baking sheets with parchment paper, and preheat the oven to 375°.
- Shape the cookie dough into 1″ inch balls (or you can try a small cookie scoop), roll in granulated sugar, and place 2″ apart on lined cookie sheet.
- Bake for 6-8 minutes, then remove from oven and place a Hershey Kiss on each cookie.
- Return to the oven for 2 minutes longer.
- Cool cookies on baking sheet for 5 minutes before transferring to a cooking rack.
- Store cookies in an airtight container with a slice of bread for up to a week.
- I can typically get around 48 cookies with this recipes (12 cookies to a baking sheet).
- If you’re not able to bake them immediately, you can refrigerate the cookie dough for up to 24 hours covered. Before using let it sit at room temperature for about 30 minutes.
- I like to unwrap the hershey kisses and place them in a bowl to make it easier when the cookies come out of the oven for the first time.
- Recipe adapted from the Original 1957 Bake-off Contest Recipe and my Grammy’s family recipe.
Keywords: cookies, peanut butter cookies, peanut butter blossoms, hershey kiss cookies, hershey kisses, peanut butter lovers day
Thank you, Abeego, for sponsoring this post with your wraps!