peanut butter kiss blossom cookies

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Who doesn’t love this classic cookie? My grandma made these every year! They’re soooo good! This recipe is HUGE and will make enough for your cookie exchange.

~ preheat oven to 375 degrees F. ~

1/2 cup granulated sugar + more for rolling

1 cup packed, dark brown sugar

1 cup creamy peanut butter (we use Jif)

1 cup real, unsalted butter, softened

1 teaspoon pure vanilla extract

2 large eggs, lightly beaten

3 cups all purpose flour

1 and 1/2 teaspoons baking soda

1 teaspoon baking powder

7 dozen Hershey’s Kisses or Hugs

In a large bowl, mix: sugar, brown sugar, peanut butter, vanilla and eggs. Mix until smooth. Stir in flour, soda and baking powder. Mix until evenly combined.

Shape dough into 1 inch balls. Roll in additional granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes until edges are lightly golden. Press 1 candy kiss into the center of each cookie. Transfer to a wire cooling rack to cool completely.

Once completely cool, store in an airtight container in your refrigerator for up to 10 days. Freeze whatever you don’t plan on eating within that amount of time.



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