Peanut Butter Blossoms Recipe

For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagens wedding in 2009. The recipe came from the brides family. —The New York Times

Classic Peanut Butter Blossom Cookies – Gold Medal Flour

Peanut butter and chocolate come together in these great cookies made with Gold Medal® all-purpose flour. Ready in an hour!

Prep: 60min

Total: 60min

Yield: 36

Serving Size: 1 Cookie

Nutrition Facts: servingSize 1 Cookie

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/2 cup butter or margarine, softened
• 1 egg
• 1 1/2 cups Gold Medal™ all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• Additional granulated sugar
• About 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped

Instruction:

1. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
2. Add razzle-dazzle by rolling the balls of dough in colored sugar instead of regular granulated sugar.

Peanut Butter Blossoms | Recipes

HERSHEY’S peanut butter blossoms cookies — a classic almost anyone will recognize. Yes, these peanut butter desserts are famous for their chewy REESE’S creamy peanut butter cookie base topped with HERSHEY’S KISSES milk chocolate candies, but it’s the taste that reminds us of all the special memories that come with these traditional holiday cookies. Have a bag of HERSHEY’S KISSES chocolates ready and grab your favorite people. Then it’s time for the best part using this peanut butter blossoms cookie recipe. Bite straight in, eat around the peanut butter base or save the chocolate for your very last bite.

Prep: 20min

Total: 29min

Yield: 48 cookies

Serving Size: 1 cookie (19g)

Nutrition Facts: servingSize 1 cookie (19g), calories 90 Calories, Fat 5 g, Saturated Fat 1.5 g, Trans Fat 0 g, Cholesterol 5 mg, Sodium 75 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 2 g

Ingredients:

• 48 HERSHEY’S KISSES Milk Chocolates
• 1/2 cup shortening
• 3/4 cup REESE’S Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 Tbsps milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup granulated sugar, for rolling (additional)

Instruction:

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.

Peanut Butter Blossoms

Every cookie exchange needs these peanut butter blossoms. The cookies are a holiday classic and turn out perfectly soft and chewy every time!

Prep: 10min

Total: 20min

Yield: 30

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 44 mg, Sugar 9 g, calories 129 kcal

Ingredients:

• 1 3/4 cup (218 g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (128 g) no-stir creamy peanut butter¹
• 1/2 cup (113 g or 1 stick) unsalted butter (room temperature)
• 1 large egg (room temperature)
• 1 teaspoon pure vanilla extract
• 30 Hershey’s Kisses (unwrapped)
• 1/2 cup (100 g) granulated sugar (set aside to roll the dough in)

Instruction:

1. Preheat oven to 375º F. Line baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer (or using a hand mixer and a large bowl), combine 1/2 cup granulated sugar, brown sugar, butter, and peanut butter. Beat until combined and fluffy, about 2 minutes. Scrape down the sides when necessary. Add egg and vanilla. Beating until mixed, about 30 seconds.
4. With the mixer on low, slowly add the flour mixture and beat just until combined.²
5. Scoop a full tablespoon of dough and roll into 1 inch balls. Roll the cookie dough ball in the extra sugar and place on baking sheet. Place balls 1 1/2 inches apart.
6. Bake for 10 minutes, or until light golden brown, then remove from oven and immediately press Hershey’s kisses into the center. Cookies will crack when you press the kiss in—this means you did it right! Place on wire cooling rack and let cool completely.

Easy Peanut Butter Blossom Cookies

FAQ

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