This family favorite is fairly popular everywhere. It’s found in most church cookbooks, usually submitted by several people each issue. We call them peanut butter blossoms. Our family uses Hershey’s Kisses on top. I’ve also seen them made with chocolate star candies which sort of look more like blossoms. Either candy works- they disappear fast on holidays!
My sister Dawn texted me one day and said she was looking through an old coffee stained cookbook put out by our home church many, many years ago. I call it “the yellow one”. There’s also “the white one”, “the blue one” and “the three ring one”. Church cookbooks are the BEST!
Oddly enough I was sitting and unwrapping a bad of kisses to make the same cookies! She joked that she had to look through the cookbook that had seen better days, she wasn’t as “digital” as me. I realized I did have the recipe in my computer program but had never blogged these traditional cookies! Shame!
I picked up my camera and started blogging pictures. I will say I think the kisses are getting smaller every year. Dawn thought their taste wasn’t up to par anymore either. I thought the taste was still very chocolatey. Is that even a word? It is now.
I’d set both butter and cream cheese out early in the day so I’d be ready to bake some holiday treats. I put a stick of butter (use real butter for cookies!) into my favorite white Tupperware mixing bowl and beat it until it was creamy. I scraped the sides a couple of times to make sure it was all beaten.
When each pan was removed from the oven I placed a kiss in the center and pressed down. Sometimes the edges crack but that’s fine, they still look cracked and pretty.
In a hurry to get the cookies into a container and stored away? Stick each layer into the freezer awhile to firm them up faster. Then separate layers with sheets of waxed paper.
I like to freeze the cookies in the container until the holiday. Remove several hours ahead of time and enjoy.
Peanut Butter Blossoms
A peanut butter cookie topped with a chocolate Kiss!
- 1/2 cup butter; room temp]
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup peanut butter
- 1 1/2 cups flour
- bag of Hersheys Kisses
Preheat oven to 375°F.
In a mixing bowl, beat butter until smooth. Beat in white sugar and brown sugar until creamy.
Beat in egg, salt, baking powder, and vanilla extract.
Beat in peanut butter, scraping sides well.
Continue to beat, adding the flour a little at a time.
Roll into 1″ balls and roll in sugar to coat. Place 2″ apart on baking sheets.
Bake in preheated oven for 13-15 minutes. They should not be browned, just barely tuning golden.
Press a kiss in the center of each cookie directly out of the oven. The kisses will melt but retain their shape.
Cool on racks until kiss is again firm. Store covered. May be frozen.