Kisses Peanut Butter Blossoms are soft-baked peanut butter cookies rolled in granulated sugar before baking and pressed in the center with a Hershey’s milk chocolate kiss. These are the most made holiday and special occasion cookie in America. Kisses Peanut Butter Blossoms are the perfect combination on silky chocolate and salty peanut butter. They’re so good, it’s difficult to eat just one!
Hershey’s Kisses Peanut Butter Blossoms originated in 1957 at the 9th Pillsbury Bake-Off Contest. A lady named Freda Strasel Smith from Gibsonburg, Ohio called them Black-Eyed Susans when she entered the cookies in the contest. Freda was making traditional chocolate chip peanut butter cookies but had run out of chocolate chips, instead she rolled the peanut butter dough balls in sugar, baked them, and pressed an unwrapped Hershey’s Kiss right in the center of each cookie right after baking. Genius! One of the most cherished holiday American homemade cookie was born, Kisses Peanut Butter Blossoms.
The Pillsbury company changed the name of the cookie from Black-Eyed Susans to Peanut Butter Blossoms. Black-Eyed Susans are a yellow daisy-like flowers with a dark black-brown center, thus the word blossom was decided. Later the Hershey’s company recognized the popularity of the cookie and decided to capitalize on it. Hershey’s then put the recipe on the back of every Hershey’s Kisses bag sold. Now we have the Hershey’s Kisses Peanut Butter Blossoms.
In my family these are special occasion cookies, usually around the October through November holidays we make them non-stop. They make fun gifts to other families or for a party. They are made with peanut butter so make sure no one is allergic to peanuts who you are gifting them to or put a sign on the serving platter at an event to alert people. Kisses Peanut Butter Blossoms are not only fun cookies but also YUMMY! Kids love them, adults love them, everyone loves them.
The recipe is made with the milk chocolate Hershey’s Kisses but you can make them with melting chocolate (any color) in the center or melted chocolate chips. Just make an imprint when they come out of the oven and pour the melted chocolate in. I’ve also made them with other chocolate candies like unwrapped Rolos, upside down mini Peanut Butter Cups, or Whoppers. Hershey’s Kisses are my first choice of course.
INGREDIENTS TO MAKE KISSES PEANUT BUTTER BLOSSOMS
- 48 Hershey’s Kisses brand milk chocolate, unwrapped
- Shortening or lard
- Creamy peanut butter (not chunky)
- Granulated sugar
- Light brown sugar
- Large egg
- Whole or 2% milk
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Salt
HOW TO MAKE KISSES PEANUT BUTTER BLOSSOMS
- Remove the wrappers from 48 Hershey’s Kisses; set aside.
- Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper; set aside.
- In a medium-size bowl, whisk together flour, baking soda, and salt; set aside.
- In a stand mixer or a large bowl with a handheld mixer, beat the shortening and peanut butter until well blended.
- Add ⅓ cup granulated sugar and light brown sugar; beat until fluffy.
- Add the egg, milk, and vanilla; mix until combined.
- Scrape the bowl with a rubber spatula to incorporate ingredients.
- Add the flour mixture gradually; beating until well combined.
- Shape into 1-inch cookie dough balls rolling smooth gently between your hands, then roll in the granulated sugar.
- Place 24 dough balls on each prepared baking sheet.
- Bake for 8-10 minutes or until lightly browned.
- DO NOT OVER BAKE!
- Remove from oven and immediately press a unwrapped Hershey’s Kiss slightly into the center of each cookie.
- The edges of the cookie will crack a little.
- Transfer the cookies to a wire rack to cool completely.
- Recipe adapted from https://celebratewithhersheys.com/
HOW TO STORE:
- Room Temperature: Peanut Butter Blossoms maintain their freshness for 3 to 4 days at room temperature in an airtight container.
- Freezer: Store in the freezer in an airtight container or freezer Ziplock bag for up to 3 months. If storing in layers, add a piece of parchment or wax paper between the cookies.
NOTES:
- For a festive option: Roll the cookies in colored decorating sugar or coarse sparking sugar. Use holiday filled or colored Hershey’s Kisses. Use colored melting chocolate, for festive colored filled chocolate cookies. Just make an impression in the cookies when they come out of the oven, then fill in the impression with the melted chocolate.
- Uniform size: Using a cookie scoop keeps the small cookies the same size.
- Mix-up option: Instead of Hershey’s Kisses, use melting chocolate, a melted chocolate bar or chips, unwrapped mini Reeses Peanut Butter Cups, malted milk balls like Whoppers, or unwrapped caramel-filled chocolate candy like Rolos.
OTHER COOKIE RECIPES TO TRY:
- Chocolate Chip Cookies
- Rainbow Sprinkle Cookies
- Chocolate Turtle Cookies
- Chocolate Peanut Butter Cookies
- Coconut Macaroons
- Cranberry Chocolate Chip Macaroons
- M&M Cookies
- No-Bake Chocolate Peanut Butter Cookies
- The BEST Brownies
- Easy Brownies
Kisses Peanut Butter Blossoms
Ingredients
- 48 Hershey's Kisses brand milk chocolate, unwrapped
- ½ cup shortening or lard
- ¾ cup creamy peanut butter (not chunky)
- ⅓ cup granulated sugar plus ¼ cup sugar in a small bowl to roll cookie dough balls before baking
- ⅓ cup packed light brown sugar
- 1 large egg
- 2 Tbsp whole or 2% milk
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Remove the wrappers from 48 Hershey's Kisses; set aside. Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper; set aside. In a medium-size bowl, whisk together flour, baking soda, and salt; set aside.
- In a stand mixer or a large bowl with a handheld mixer, beat the shortening and peanut butter until well blended. Add ⅓ cup granulated sugar and light brown sugar; beat until fluffy. Add the egg, milk, and vanilla; mix until combined. Scrape the bowl with a rubber spatula to incorporate ingredients. Add the flour mixture gradually; beating until well combined.
- Shape into 1-inch cookie dough balls rolling smooth gently between your hands, then roll in the granulated sugar. Place 24 dough balls on each prepared baking sheet.
- Bake for 8-10 minutes or until lightly browned. DO NOT OVER BAKE! Remove from oven and immediately press a unwrapped Hershey's Kiss slightly into the center of each cookie. The edges of the cookie will crack a little. Transfer the cookies to a wire rack to cool completely. Recipe adapted from https://celebratewithhersheys.com/
Notes
- Room Temperature: Peanut Butter Blossoms maintain their freshness for 3 to 4 days at room temperature in an airtight container.
- Freezer: Store in the freezer in an airtight container or freezer Ziplock bag for up to 3 months. If storing in layers, add a piece of parchment or wax paper between the cookies.
- For a festive option: Roll the cookies in colored decorating sugar or coarse sparking sugar. Use holiday filled or colored Hershey’s Kisses. Use colored melting chocolate, for festive colored filled chocolate cookies. Just make an impression in the cookies when they come out of the oven, then fill in the impression with the melted chocolate.
- Uniform size: Using a cookie scoop keeps the small cookies the same size.
- Mix-up option: Instead of Hershey’s Kisses, use melting chocolate, a melted chocolate bar or chips, unwrapped mini Reeses Peanut Butter Cups, malted milk balls like Whoppers, or unwrapped caramel-filled chocolate candy like Rolos.
