Hershey Kiss Peanut Butter Blossom Cookies

Hershey Kiss Peanut Butter Blossom Cookies

Tasty peanut butter cookies topped with a chocolate kiss - one of our favorites. The recipe was originally created by a distant family relative who entered it in the 1957 Pillsbury Bake Off.
  • Prep: 15 min
  • Cook: 10-12 min, 4 to 8 times
  • Total: About 2 hours
  • Yields 8 dozen cookies
Hershey Kiss Peanut Butter Blossom Cookies
  • Preheat oven to 375°F.
  • 5 ¼ cups flour
  • 1 ½ cups sugar
  • 1 ½ cups firmly packed brown sugar
  • 1 ½ cups butter, softened
  • 1 ½ cups plain peanut butter
  • 6 tablespoons milk
  • 3 teaspoons vanilla
  • 3 teaspoons baking soda
  • 1 ½ teaspoon salt
  • 3 eggs
  • In a large bowl, combine flour, sugar, brown sugar, baking soda, salt, butter, peanut butter, milk, vanilla and egg. Beat at a low speed until a stiff dough forms.
  • About 1 cup sugar in a small bowl
  • Shape into one-inch balls. Roll the dough balls in the sugar until lightly coated.
  • Place 2 inches apart on a greased cookie sheet. Bake at 375°F for 10 to 12 minutes or until golden brown.
  • About 100 Hershey's Kisses
  • As soon as the cookies come out of the oven, place a Hershey's Kiss on top of each one, pressing down gently so the cookie cracks around the edge.
  • The Hershey's Kisses tend to melt when they are placed on top of the warm cookies. To help prevent this, put the Kisses in the freezer the night before you bake. If they still melt, place the cookies - with the Kisses on top - in the freezer to cool for 10 minutes.
  • Let cookies cool on the counter until any melting from Hershey Kiss sets. Place in a bag to eat within a week or two, or freeze to keep for several months.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/hershey-kiss-cookies/).
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