Peanut Blossoms
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
I love these wonderful Peanut Blossoms! They are elegant, beautiful, and have a marvelous taste. They are filled with creamy peanut butter, rolled in sugar, and then a Hershey’s Kiss is pressed into the cookie a few minutes before the cookie is finished to allow it to soften slightly. It has just enough crunch, just enough chewiness, just enough chocolate, just enough peanut butter goodness to be perfect.
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I had this cookie for the first time in the early 1980s at a Christmas Party at John’s office. The owner’s wife made these delicious cookies along with lots of other finger foods and goodies for all the employees and their spouses.
After one bite I knew I had to have the recipe. I have been making these fabulous cookies happily ever since. While I got this recipe from Rita Cousin, the wife of John’s boss and owner of Cousin Corporation of America, the original recipe is from Hershey’s kitchens. It’s a fabulous recipe. I think you and your family will agree. Whenever I send a bucket of Christmas cookies to my brother, he always looks for these!
If you’re looking for a special holiday cookie to impress your company, to take to holiday parties, or to bring to a Cookie Exchange, Peanut Blossoms are a great option. You can also bring these wonderful cookies to tailgate parties, to share with coworkers at your office, or to drop off at your church office to bless the staff. Your family and friends will rave over this delicious cookie and everyone will ask you for the recipe! It’s that good.
When I initially published this post in November 2012, it was for my Christmas Cookie Extravaganza that year. While the pictures were presented okay, they were still shot with an iPhone 3 so the pictures weren’t as clear and crisp as they could be. I recently remade this recipe (September 2016) and retook the pictures. These cookies are just as wonderful as ever–whether you make them for Christmas parties or not.
Peanut Blossoms are one of the most amazing cookies you will ever eat.
This picture shows a close up of the cookies so you can view the texture better.
Chocolate and peanut butter go so well together!
Here’s what I did.
I used these ingredients.
Place softened butter in large mixing bowl. Add sugar, brown sugar, peanut butter, baking soda, salt, eggs, vanilla and milk.
Mix all ingredients together with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir all ingredients together again now that you’ve added the flour.
Spray cookie sheets with cooking spray. Add sugar to a small bowl. Roll dough into balls. Place dough balls in sugar and roll until well coated.
Place cookie dough that’s been rolled in sugar on sprayed cookie sheets.
You will need a bag of Hershey’s Kisses. Unwrap the foil from the chocolate. Dispose of the foil and set the chocolate aside.
This is one of those recipes where you should not undertake baking until all the dough has been rolled out and all the wrappers off the chocolate kisses first. Timing is critical in putting the chocolate kisses on the half-baked cookies so you can’t be distracted doing anything else.
Bake the cookies about 10-12 minutes. They will be lightly browned and in the act of puffing up. Remove from oven and place Hershey’s Kisses into the center of the cookies until cracks occur. Place back in the oven and bake about 4-5 minutes longer. Don’t let the cookies overbake!
The Hershey’s kisses in the center soften as they bake in the oven for a few minutes.
Peanut Blossoms are nice and chewy. Yum, yum. Your neighbors, co-workers, doctors, and other service people will love you for sharing these amazing treats with them this Christmas season.
Here’s a tray of Peanut Blossoms. They make great cookies for holiday parties and cookie exchanges.
Here’s the recipe.
PEANUT BLOSSOMS
(Recipe adapted from Rita Cousin, wife of John’s former boss, Largo, FL, source: Hershey’s Kitchens)
Peanut Blossoms
Equipment
- 2 large sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 large wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 small bowl
Ingredients
- 3 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. salt
- 2 tsp. baking soda
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup smooth peanut butter
- 2 tsp. vanilla extract
- 1 cup unsalted butter softened
- 2 large eggs
- 4 tbsp. 2% milk
- 48 Hershey's kisses (14.5 oz. bag) unwrapped
- 1/3 cup granulated sugar for rolling the cookies in
Instructions
- Unwrap all the foil and paper from Hershey Kisses.
- Cream butter, peanut butter, sugars, eggs and vanilla, salt, and baking soda with an electric mixer.
- Add unbleached flour and stir to combine.
- Roll into small balls and roll in granulated sugar.
- Place on cookie sheets sprayed with cooking spray.
- Bake at 350° for 10-12 minutes.
- Remove from oven and place a chocolate kiss in the center of each cookie.
- Try not to press down too far that the cookie splits and looses too much shape.
- Bake for 5 minutes longer with Hershey’s Kiss on top; rotate the cookie sheets on oven racks when you place them back in the oven.
- Cool completely.
Notes
Nutrition
- 3 ¾ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. salt
- 2 tsp. baking soda
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 tsp. vanilla
- 1 cup butter, softened
- 2 eggs
- 4 tbsp. milk
- [url href=”http://www.hersheys.com/pure-products.aspx” target=”_blank” title=”hershey’s kisses”]Hershey’s Kisses[/url] (about 14.5 oz. or 48 kisses)
- Sugar for rolling the cookies in
- Unwrap all the foil and paper from Hershey Kisses.
- Cream butter, peanut butter, sugars, eggs and vanilla, salt, and baking soda.
- Add unbleached flour.
- Roll into small balls and roll in granulated sugar.
- Place on cookie sheets sprayed with cooking spray.
- Bake at 350° for 8-10 minutes.
- Remove from oven and place a chocolate kiss in the center of each cookie.
- Try not to press down too far that the cookie splits and looses too much shape.
- Bake for 5 minutes longer with Hershey’s Kiss on top.
No one refuses these sensational Peanut Blossom cookies!
If you love peanut butter sugar cookies and Hershey’s chocolate kisses, you will love these amazing cookies.
You can make these wonderful Peanut Blossom cookies anytime of the year. They’re great for special occasion parties, potlucks, and backyard barbecues.
You may also enjoy these delicious recipes!
Peanut Butter Sandwich Cookies
Peanut Blossoms
Equipment
- 2 large sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 large wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 small bowl
Ingredients
- 3 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. salt
- 2 tsp. baking soda
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup smooth peanut butter
- 2 tsp. vanilla extract
- 1 cup unsalted butter softened
- 2 large eggs
- 4 tbsp. 2% milk
- 48 Hershey’s kisses (14.5 oz. bag) unwrapped
- 1/3 cup granulated sugar for rolling the cookies in
Instructions
- Unwrap all the foil and paper from Hershey Kisses.
- Cream butter, peanut butter, sugars, eggs and vanilla, salt, and baking soda with an electric mixer.
- Add unbleached flour and stir to combine.
- Roll into small balls and roll in granulated sugar.
- Place on cookie sheets sprayed with cooking spray.
- Bake at 350° for 10-12 minutes.
- Remove from oven and place a chocolate kiss in the center of each cookie.
- Try not to press down too far that the cookie splits and looses too much shape.
- Bake for 5 minutes longer with Hershey’s Kiss on top; rotate the cookie sheets on oven racks when you place them back in the oven.
- Cool completely.
Notes
Nutrition
Peanut Blossoms
Ingredients
- 3 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. salt
- 2 tsp. baking soda
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup smooth peanut butter
- 2 tsp. vanilla extract
- 1 cup unsalted butter softened
- 2 large eggs
- 4 tbsp. milk
- 48 Hershey's kisses (14.5 oz. bag) unwrapped
- Sugar for rolling the cookies in
Instructions
- Unwrap all the foil and paper from Hershey Kisses.
- Cream butter, peanut butter, sugars, eggs and vanilla, salt, and baking soda.
- Add unbleached flour.
- Roll into small balls and roll in granulated sugar.
- Place on cookie sheets sprayed with cooking spray.
- Bake at 350° for 10-12 minutes.
- Remove from oven and place a chocolate kiss in the center of each cookie.
- Try not to press down too far that the cookie splits and looses too much shape.
- Bake for 5 minutes longer with Hershey’s Kiss on top.