K’s Peanut Butter Blossoms

K’s Peanut Butter Blossoms


Hershey’s Peanut Butter Blossoms!! These are my favorite holiday cookies of all time. I know that they’re probably not techically just for the holidays, but that’s when my mom would make them – so that’s what I associate them with! But K and I used her mom’s special recipe, which means I will post it here for you all to enjoy :) We also used Hershey’s Rich Dark Chocolate Kisses to be different.

Ingredients (makes 24 blossoms):

  • 1/3 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1.75 cups all-purpose flour
  • 24 Hershey’s Rich Dark Chocolate Kisses

I used Maranatha Peanut Butter and it made the cookies so much more “natural” tasting! I love that stuff.


Preheat oven to 375* and combine the first four ingredients into a mixing bowl.


Stir until well blended. Then add in the egg, vanilla, salt and baking soda.


Stir again until well blended. Just follow the model:


That’d be my roomie :) Then add in the flour and mix until the flour is completely integrated into the batter. At this point, you will have legitimate cookie dough. Consume if you want to 😉 Haha!


If you can resist the temptation to dig in with a spoon, parcel out the dough into tiny balls. I’d say they are just slightly smaller than a ping pong ball in size. Roll the balls in a small bowl of granulated sugar.


Once they are coated, space them out evenly on a cookie sheet.


Bake them in the oven at 375* for 8 minutes, or until dough begins to crack. You still want them to be pretty raw when you pull them out for the first time! Do not overcook! Place a chocolate kiss in the center of each cookie and push down lightly – the dough will crack even more.


Return the pan to the oven for another 2 minutes, or until the chocolate kisses are just slightly melted. Pull the pan back out of the oven and let cool for roughly 5 minutes. When cookies are movable, transfer them to a paper bag – this absorbs some of the oil from all that butter! It’s a neat little trick from K’s Mom!!


Now here’s the key: you MUST let these cookies cool for several hours! It takes a long time for the chocolate to set and hold sturdy, so be patient!

Nutrition Information (per cookie):

  • 125 calories
  • 5g fat
  • 18g carbohydrates
  • 1g fiber
  • 2g protein

{ 4 comments… read them below or add one }

1 krissyrigo February 17, 2009 at 9:32 am

This looks really good– I am a big fan of eating healthy 95% of the time but sometimes you just HAVE to make dessert and do it right, you know?? I figure if you’re good most of the time you can stand to enjoy something delicious!


2 eatingbender February 17, 2009 at 9:57 am

krissyrigo ~ I couldn’t agree more :) It’s definitely better to have treats that you know are worth it than to spend time trying to find “trying to hard to be healthy” alternatives that taste like cardboard!


3 Erika July 30, 2010 at 2:58 pm

Mmmmmm these look so good! I love dark chocolate & PB. 😀
Thanks for the recipe!


4 Jenn (eating bender) July 31, 2010 at 10:19 am

You’re welcome! Glad you like the looks of it. They are phenomenal! :)


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