Peanut Butter Blossoms are a pretty holiday cookie that both kids and adults will love. They are a great addition to your cookie tray too!
The original Peanut Butter Blossom was created in 1957 by Freda Strasel Smith of Gibsonburg, OH. Smith entered her version of the chocolate chip peanut butter cookie into the Pillsbury Bake-Off contest. She named it the Black-Eyed-Susan, as the cookie resembled the flower. Smith decide to place a Hershey Kiss in the center of the peanut butter cookie after it was cooked, instead of mixing chocolate chips in the batter before baking. Because if its size, she figured it was a better option.
Smith’s cookie gained popularity and was considered an instant success. Pillsbury later changed the name to Peanut Butter Blossom after Smith’s third place finish in the final round of the Pillsbury Bake-Off Contest.
The Hershey Company took advantage of Smith’s recipe and added it to every bag of Hershey’s Kisses. This further promoted the Peanut Butter Blossom and helped it gain the popularity it has today. It is most commonly found on dessert tables across the United States during Christmastime.
Peanut Butter Blossoms-Ingredients
Light brown sugar, granulated sugar, vegetable shortening, dark brown sugar, flour, pure vanilla extract, creamy peanut butter, salt, Hershey’s Kisses, butter, baking soda, eggs and baking powder.
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening.
- Add granulated sugar, dark brown sugar, light brown sugar, pure vanilla extract, and peanut butter and beat until smooth.
- Drop in eggs and beat until combined.
- Add flour, baking powder, baking soda, and salt and beat until a soft dough forms.
- Shape dough into roughly 1 inch balls. Place onto an ungreased baking sheet about 2-3 inches apart.
- Bake for 10-12 minutes or until the edges are turning light brown.
- Remove from oven and let cookies rest on the baking sheet for 4-5 minutes.
- Press Hershey’s Kiss in the center of each cookie.
- Move to wire racks and let cool completely.
- Enjoy!
- Store in an airtight container for 3-5 days. To freeze, store in an airtight container for up to 3 months. Place wax papers between layers.
More Christmas Treats!
Chocolate Brownie Crinkle Cookies
Chocolate Chip Christmas Cookies
5 Ingredient Chocolate Chip Coconut Balls
Toasted Coconut Peanut Butter Balls
No Bake Chocolate Peppermint Cookies
Simple & Delicious Graham Cracker Bars
Festively Pretty Raspberry Linzer Cookies
Peanut Butter Blossoms
Equipment
- Baking Sheets
- Stand mixer with paddle attachment or hand mixer
- Wire racks
Ingredients
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1 1/2 tsp pure vanilla extract
- 1 cup creamy peanut butter
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 1-2 packages of Hershey's Kisses
Instructions
- Preheat oven to 350 degrees.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening.
- Add granulated sugar, dark brown sugar, light brown sugar, pure vanilla extract, and peanut butter and beat until smooth.
- Drop in eggs and beat until combined.
- Add flour, baking powder, baking soda, and salt and beat until a soft dough forms.
- Shape dough into roughly 1 inch balls. Place onto an ungreased baking sheet about 2-3 inches apart.
- Bake for 10-12 minutes or until the edges are turning light brown.
- Remove from oven and let cookies rest on the baking sheet for 4-5 minutes.
- Press Hershey's Kiss in the center of each cookie.
- Move to wire racks and let cool completely.
- Enjoy!
- Store in an airtight container for 3-5 days. To freeze, store in an airtight container for up to 3 months. Place wax papers between layers.
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