Classic Peanut Butter Blossoms
Adapted from the original Pillsbury / Hershey's Pillsbury Best Flour and Hershey's Kisses packaging. Back of the Bag is not affiliated with Pillsbury / Hershey's.
"The ultimate marriage of peanut butter and chocolate."
The Story
This recipe originated from Freda Smith of Milford, Ohio, who entered it into the 9th annual Pillsbury Bake-Off in 1957. Although it didn't win the Grand Prize, it became one of the most enduring recipes ever printed on the back of Hershey's Kisses bags and Pillsbury flour sacks. It remains a staple of American holiday cookie exchanges to this day.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 1/2 cups Pillsbury Best All Purpose Flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar for rolling
- 36 Hershey's Kisses brand milk chocolates, unwrapped
Directions
- 1
Heat oven to 375°F.
- 2
In a large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, and egg with an electric mixer on medium speed until well blended.
- 3
Stir in flour, baking soda, and baking powder.
- 4
Shape dough into 1-inch balls; roll in additional granulated sugar.
- 5
Place 2 inches apart on ungreased cookie sheets.
- 6
Bake 8 to 10 minutes or until edges are light golden brown.
- 7
Immediately press 1 chocolate candy firmly into the center of each cookie; the cookie will crack around the edges.
- 8
Remove from cookie sheets to wire rack. Cool completely.