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.
  • 1 ½ cups butter, softened
  • 288g / 1 ½ cups sugar
  • 288g / 1 ½ cups firmly packed brown sugar
  • In a large bowl, cream butter and sugar with an electric hand mixer until fluffy.
  • 3 eggs
  • 384g / 1 ½ cups creamy peanut butter
  • 6 tablespoons milk
  • 3 teaspoons vanilla
  • Add eggs, milk, vanilla, and peanut butter. Beat with an electric hand mixer until combined.
  • 651g / 5 ¼ cups flour
  • 3 teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt
  • Add flour, baking soda, and salt. Beat with an electric hand mixer on low until a stiff dough forms.
  • If possible, chill dough in fridge for 1 to 4 hours so that the cookies will have more lift.
  • About 1 cup sugar in a small bowl
  • Shape dough into one-inch balls using your hands. Roll the dough balls gently in sugar until lightly coated.
  • Place 2 inches apart on a greased cookie sheet. Bake at 375°F until golden brown, about 10 to 12 minutes.
  • 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.
  • 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.
  • Note: 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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/hershey-kiss-cookies/).

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