Its time to make to some Peanut Blossom Cookies! Peanut Butter and chocolate is a great combination and I can never get enough of these beauties. In our house, the hubs and my thirteen year old equally love these cookies but my eight year old is not a big fan of peanut butter, hence he doesn’t enjoy them as much.
While I’ve enjoyed many Peanut Butter Blossoms over the years, there’s an interesting story behind it as I found out. Legend has it that Freda Smith intended to make a batch of peanut butter chocolate chip cookies and after mixing part of the dough, realized that her pantry was without chocolate chips. So, she grabbed a bag of Hershey’s Kisses instead and used them atop the cookies.
Ms. Smith entered her creation into the Annual Pillsbury Bake Off Competition and came in third place winning a General Electric range, a mixer and $100 cash while the winning cookies fetched a reward of $45,000.In 1999 Pillsbury named her Peanut Butter Blossoms one of the ten most treasured recipes in the company’s history.
I follow Betty Crocker recipe and they come out perfect every-time.The soft chewy texture and the Hershey’s Kiss standing proudly at the top is the highlight of this cookie. If you’re a chocolate and peanut butter lover like me then you should try to make these at home.You can get creative and dip the cookies in colored sugar for a more festive look.Place them in the freezer for a few minutes so the Kisses don’t melt (since you’re going to place them right after they’re out of the oven).
Enjoy and Happy Holidays!!
Peanut Butter Blossoms-makes around 36 cookies
Ingredients
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup creamy peanut butter
- ½ cup butter or margarine softened
- 1 egg
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- more granulated sugar
- About 36 Hershey's Kisses milk chocolates
Instructions
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg in your stand mixer or electric mixer until well blended.
- Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls and roll in additional granulated sugar.
- On ungreased cookie sheets, place about 2 inches apart.
- 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.
- Place in the freezer for a few minutes and take them out.
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