There are few things as timeless as a Hershey’s Kiss. Despite all of the changes in packaging and technology over the last several decades, it is one of the very few products that still looks the same as it did generations ago. Maddie loves them just as much as I did when I was a kid and I bet her kids will too.
I’ve had a bag of Hershey’s Kisses staring at me for a while. I occasionally put one in Maddie’s lunchbox that she brings to school a few days per week. (Of course, it’s the first thing she eats!) But, I knew that this bag was ultimately destined for these Peanut Butter Hershey Kiss Cookies (also known as Peanut Butter Blossoms).
We made these cookies on Christmas Eve to pass the time as we anxiously awaited Santa’s arrival. Madelyn enjoyed unwrapping all of the chocolates. She may have popped one or two in her mouth, but I consider it payment for a job well done.
I went right to the source – Hershey’s website – for this recipe’s ingredients. One tip I would suggest is placing your unwrapped kisses in the refrigerator while the cookies are baking so that they don’t melt as quickly.
These are SO good (what’s not to like about chocolate and peanut butter?) and perfect all year round!
SHOWN IN THIS POST:
Round Appetizer Plate / Blue Cotton Napkin / Glass Milk Bottle from Homegoods (similar here)
- 1 bag Hershey Kisses
- ½ cup butter
- ¾ cup creamy peanut butter
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Additional granulated sugar (optional - for rolling dough prior to baking)
- Preheat the oven to 375°F. Remove the wrappers from chocolates and place in a bowl or on a dish in the refrigerator.
- Using an electric mixer, beat the butter and peanut butter in a large bowl until well blended. Mix in ⅓ cup granulated sugar and brown sugar and beat until fluffy. Add the egg, milk and vanilla.
- Stir together the flour, baking soda and salt. Gradually add this dry mixture into the peanut butter mixture.
- Shape dough into 1-inch balls and roll in granulated sugar. Place balls on an ungreased cookie sheet. Bake cookies for 8 to 10 minutes or until lightly browned.
- Remove the unwrapped chocolates from the refrigerator and Immediately press a chocolate into the center of each baked cookie. (The cookie will crack around the edges.)
- Set cookies on a wire rack to cool.
2 comments
Comments are closed.
Add Comment