Christmas dinner · adapted traditional recipe
Peanut Butter Blossoms (Chocolate Kiss Cookies)
Soft peanut butter cookies rolled in sugar, baked 8 to 10 minutes and topped with a chocolate kiss pressed in the moment they come out of the oven. A Christmas cookie-tray favorite that freezes well.
An adaptation of a traditional recipe, written in our own words. Ovens vary, so go by the doneness signs as well as the times.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 hr
- Makes
- about 48 cookies
Ingredients
- 48chocolate kisses, unwrapped
- ½ cupvegetable shortening
- ¾ cupcreamy peanut butter
- ⅓ cupgranulated sugar, in the dough
- ⅓ cuplight brown sugar, packed
- 1large egg
- 2 tbspmilk
- 1 tspvanilla extract
- 1½ cupsall-purpose flour, spooned and leveled
- 1 tspbaking soda
- ½ tspsalt
- ⅓ cupgranulated sugar, for rolling
Method
- 1
Heat the oven to 375°F. Unwrap the kisses and keep them nearby; you will need them within seconds of taking the cookies out.
- 2
Beat the shortening and peanut butter until smooth. Add ⅓ cup granulated sugar and the brown sugar and beat until fluffy, then beat in the egg, milk and vanilla.
- 3
Stir the flour, baking soda and salt together, then mix them into the dough just until combined.
- 4
Roll the dough into 1-inch balls and roll each in the sugar for rolling. Place 2 inches apart on ungreased baking sheets.
- 5
Bake 8 to 10 minutes, until the cookies are lightly browned.
- 6
Immediately press a chocolate kiss into the center of each hot cookie: the edges will crack a little. Move to a rack and let the kisses set, about 1 hour.
How to know it is done
The cookies are lightly browned around the edges and set on top. They look slightly underdone in the middle, then firm up as the kiss goes in.
Make ahead
Roll the dough into balls, freeze them on a tray, then bake from frozen and add 1 to 2 minutes; add the kisses after baking. Baked cookies with kisses keep 5 days and freeze for 2 months.
Storing and freezing
Store in an airtight container at room temperature for up to 5 days. Keep them cool: the chocolate softens in a warm kitchen.
Tips
- Press the kisses in the moment the cookies come out of the oven; a cookie that has cooled will break when pressed.
- Unwrap all the kisses before you start so there is no scramble while the cookies cool.
- If the cookies crack too much around the edge, roll the dough balls a little smoother and make them 1 inch, not larger.
- For a peanut-free tray, make the sugar cookies or snickerdoodles instead and label this plate clearly.
Allergens
- Peanuts
- Wheat/gluten
- Egg
- Milk (milk chocolate, milk)
- Soy (often in the chocolate)
- Check all labels
Always check the labels of the products you buy.
Questions
When do you put the Hershey kiss on peanut butter blossoms?
Immediately after the cookies come out of the oven, while they are hot and soft. Press the kiss in so the cookie cracks around it a little.
How long do you bake peanut butter blossoms?
8 to 10 minutes at 375°F, until the cookies are lightly browned.
Can you freeze peanut butter blossoms?
Yes. Freeze the unbaked dough balls (add the kisses after baking) or the finished cookies for about 2 months. Thaw at room temperature.
Can I use natural or chunky peanut butter?
Creamy, shelf-stable peanut butter gives the most reliable result. Natural peanut butter can separate and make the dough oily or crumbly.
Why are my kisses melting?
They were pressed into cookies that were too hot for too long, or the room is warm. Move the tray somewhere cool and let the chocolate set for about an hour.