There’s a really great reason why peanut butter blossoms have been a cookie staple for countless generations around the holiday season. They originated in 1957 when Mrs. Freda F. Smith from Ohio created the recipe for the Grand National Pillsbury Bake-Off contest. Though she didn’t win, her recipe stood the test of time, and Pillsbury even included her recipe as #7 on the Bake-Off Hall of Fame. Time to make these insanely easy, even more insanely addicting cookies.
What You Need
1 3/4 cup AP flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup softened butter
1/2 cup smooth peanut butter (not the natural kind)
1/2 cup packed brown sugar
1/4 cup granulated sugar, plus extra for rolling
1 tablespoons milk
1 teaspoon vanilla extract
Hershey Kisses, unwrapped in advance
What To Do
Start out by preheating your oven to 375 degrees F. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt until everything is fully combines.
In a large bowl, beat together the butter and peanut butter until it’s all smooth. Add in the brown and granulated sugars and beat until the mixture is lightly colored and fluffy.
Next, beat in the egg and then the milk and vanilla until it is all fully combined. Add in the flour mixture, making sure the setting is on low, until everything is just combined.
Take a tablespoon of cookie dough and roll it into a ball, then roll the ball in the granulated sugar.
Place the cookie dough balls on the baking sheet, making sure to keep two inches between all of the dough balls.
Bake the cookies until they have puffed up and don’t look raw, which will take between 8 to 10 minutes.
The cookies will not brown, so do not bake them for any longer than 10 minutes max.
Immediately after taking the cookies out of the oven, place the Hershey Kisses on top so that they seal on top.