Embracing Adventure “Life is either a daring adventure or nothing.” ~~Hellen Keller

Peanut Butter Blossoms (Part of the Christmas Spectacular Blog Hop)

Today Toni at One Chocolate Box wants to know about favorite Christmas treats.  One of mine is buckeyes, but I’ve already shown you how to make those, so today I thought I would tell you how to make another of my favorite peanut buttery Christmas treats: peanut butter blossoms. These cookies are basically peanut butter cookies with a Hershey’s kiss in the middle, and they’re awesome. Today I’ll share the steps I took during my most recent time making peanut butter blossoms, which was Friday night. It differs a bit from the original recipe (although I’ll call attention to where). If you’re the type who likes to follow the original recipe though, you can find that in the Hershey’s Recipe Collection.

I like to get the 40oz jar of JIF so I can just stick the measuring cup in it.

Here’s What You’ll Need/What I Used

*48 Hershey’s Kisses Milk Chocolates (They say you need that many, but I only used 36.)

*3/4 cup creamy peanut butter (They recommend Reese’s; I used JIF.)

*1/2 cup shortening (I used Crisco Butter Flavor.)

*1/3 cup granulated sugar for the mix plus some extra to roll the dough in later

*1/3 cup packed light brown sugar

*1 egg

*2 tablespoons vanilla extract

*1 1/2 cups all-purpose flour

*1 teaspoon baking soda

*1/2 teaspoon salt

Note: They say this recipe makes about 4 dozen peanut butter blossoms. Maybe if you follow the directions exactly it could, but I only made 3 dozen and probably could have made about 4 more cookies if I had wanted to.

Here’s What You Do

Unwrapped Hershey’s Kisses

1. Heat your oven. They instruct for it to be at 375*F which would be 190*C, but of course I can only set my oven to four settings, and that’s not one of them. So, I picked 175*C which is about 350*F. While that’s heating, you’ll want to remove the chocolates from their wrappers and set them aside. I suggest you find something to watch or read while you do that because it’s a little tedious. I apparently miscounted and only unwrapped 38 instead of 48, but that turned out to be good because I only made 36 cookies.

2. In a large bowl and using an electric mixer, beat the peanut butter and shortening on medium speed until it’s well blended. (I didn’t use a large bowl to start, and you’ll see in a minute why that was a mistake. I also used a handheld mixer because I thought I was going to save time and didn’t want to lug my big one out. That was also a mistake because it took awhile for those tiny little beaters to get through the peanut butter and later the flour. If that’s all you’ve got, go for it, but if you have a KitchenAid or similar stand mixer, I recommend using that.)

3. After your peanut butter and shortening are blended, you can add the 1/3 cup granulated sugar and brown sugar, and then beat that til it’s fluffy. Add in your egg, milk, and vanilla, and beat that too.

4. In a separate bowl, stir together your flour, baking soda, and salt, and then gradually beat that into the peanut butter mixture. This is where I ran into a problem about partway through and I ended up having to move the mixture over to a bigger bowl.

I could show you the flour-added mixture in the new bowl, but it doesn’t look a lot different than above. Instead here’s Gir who ended up with a face full of flour as I mixed, and apparently wasn’t phased by it.

5. Shape the dough into roughly one inch balls. Now you’ll need the extra granulated sugar. I just put a little into a small bowl. Roll the balls through the sugar and then put them on an ungreased cookie sheet. I was able to do 12 at a time on the one I had. I just wiped off the cookie sheet and let it cool for a couple of minutes in between batches.

6. Bake the cookies for 8-10 minutes if you used 375*F. Since I used 175*C, I checked at 8 minutes and they weren’t done enough, so I added 5 minutes. That seemed a little too long, so after that I used 11-12 minutes, and that was about right. Whatever temperature you use, bake them til they’re lightly browned.

Now that you see how small my oven is, you can see why I only have one cookie sheet that fits. I hear one sheet at a time is the way to do cookies anyhow.

7. Take the cookies out of the oven and immediately press a Hershey’s kiss into the center of each one. Don’t worry when they crack around the edges; they’re supposed to.

8. The instructions say to move the peanut butter blossoms to a wire rack to cool completely. I couldn’t find my wire racks, and I’m pretty sure they got left with the old roommates in Savannah. So, I improvised. I happened to have two issues of the free paper that gets distributed on post, the Kaiserslautern American, so I laid those out on the counter and put some wax paper on it, and it worked out just fine. This is just a picture of part of the first batch, but I was able to fit all 3 dozen onto those two papers.

I hope you’ve enjoyed learning how to make one of my favorite Christmas treats. As much as I love peanut butter blossoms, I recommend making them when you have an opportunity to share them so you’re not tempted to eat them all yourself. I made mine the night before the on-site weekend for one of my hybrid classes, so I got rid of some of them that way. If you have a recipe, or even just a picture, of your favorite Christmas treat to share, head over to One Chocolate Box and add your post’s link to Toni’s post for today.

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8 Thoughts on “Peanut Butter Blossoms (Part of the Christmas Spectacular Blog Hop)

  1. I so have to come back and give this a try!

  2. These look divine! Mind you, I’d probably end up with not enough Hershey’s Kisses, since I’d probably be eating them while the cookies are baking 😛

    • It would be hard not to lol. If you get a 12 oz bag, there are about 72 in there which would leave you with enough to eat one for every one you put on a cookie (if you make them the size I did and end up making 36 lol).

  3. Haha, I love the picture of Gir! SO cute! Thanks for sharing the recipe! I will “veganize” it and try it too!

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