I can’t help it–every time I go to choose a cookie recipe, I go for something unusual that I’ve never tried before. Same thing with most recipes, actually. I’ve never been even slightly tempted to make this classic cookie, simply because everybody and their mother makes them and they seem so common. That, and I hate Hershey’s Kisses because I ate an entire bag before Church as a child and threw them up all over my sister and I in the front pew. We had to walk to the bathrooms in the back, dripping puke, and left Church naked, wrapped in blankets that had been left in the lost and found. I never liked them after that.
Well, remember that nasty little habit of mine of not being able to resist a sale? Despite my aversion to Hershey’s Kisses, I couldn’t resist buying a bag after Christmas because they were on sale for less than $1. In fact, I had to forcefully push my cart away from them after grabbing a single bag so that I didn’t just scoop the whole pile into my cart.
And of course they sat in the cupboard for two months, despairing that some unappreciative soul had purchased them. Thankfully, however, there exists a wonderful, if common, thing called a peanut butter blossom (so named because it looks kind of like a flower) and I was able to use the forlorn bag for this week’s Cookie Monday. Yipee!
Despite my aversion to Hershey’s Kisses, and therefore these cookies, I found them irresistable once they had cooled but while the chocolate was still soft. That oozing chocolate combined with the soft peanut butter cookie was just heaven. I even had one after the kisses had hardened completely and miraculously enjoyed it as well. Perhaps these peanut butter blossoms have finally cured me of my 22-year aversion to Hershey’s Kisses.
Nope. I still hate them. Unless they’re in peanut butter blossoms.
Peanut Butter Blossoms
recipe from Hershey’s Kitchens
48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE’S Creamy Peanut Butter (I used generic)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Serving Size: 1 cookie
Total Calories: 100
I’ve made these several times. They are always a hit!
Plus they are easy-peasy!
you CRACK me up!!! What a good childhood memory! These look scrumpious.
Love & Miss you
These are one of my favorites!
these are DELICIOUS!
another really good thing is if you roll the dough into the little balls and then place them in a mini muffin pan (instead of on a cookie sheet) and put reeses peanut butter cups in them.
Oops, i just realized i left several comments on this one post. O-well, I went back and forth and didn’t see my comment so i kept on adding another one. lol Great post!
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my momma made these.
haha that is too funny that our posts about these are cookies are pretty similar – minus your aversion to heresey’s kisses. :-( but these cookies are yummy! glad you at least like kisses in these. :-)
Somebody just pinned these and I had to come look at your recipe. I make these at least twice a year and they are often requested of me. My recipe is a little different, but it’s the same list of ingredients. I do have a suggestion though. If you can get your hands on chocolate stars, I think they are better for these cookies. Also, when the cookie just starts to crack take them out of the oven, press your chocolates in and put them back in the oven for 2 more minutes. It changes the consistency of the chocolate and makes them ooh so gooey good. :) If you do it with kisses and put them back in, be careful because the tips of the chocolate will burn. I’ve always made them with the stars and I seek the stars out. Brach’s stars are my favorite to use but are hard to come by.
Too funny, Bridget, I bought those stars for that very purpose but we ended up eating them instead. LOL! Thank you for your tips!!
Here is a place to get all the stars you need.
Neilson Chocolate makes them as well. They are called Rosettes.
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