SuperSimple Recipes

Peanut Butter Blossom Kiss Cookies

From the recipe box of travel writer Carole Terwilliger Meyers.

Peanut Butter Blossom Kiss cookies
Peanut Butter Blossom Kiss cookies

Peanut Butter Blossom cookies became well known in 1957 when Freda Smith won the Pillsbury Bake-Off competition with her recipe (though it didn’t win the $45,000 prize!).  Since then, I and many others have taken liberties with the ingredients.  Here is the version my family likes best, made with almond butter instead of peanut butter.  Alternatively, make this cookie with a miniature Reese’s peanut butter cup instead of a Hershey’s Kiss.

½ cup granulated sugar
½ cup light brown sugar
4 oz. (1 stick) butter, at room temperature
½ cup smooth peanut butter (or other creamy nut butter)
    Cream together.

1 large egg
1 tbl. milk (or half-and-half, oat milk, or nut milk)
1 tsp. vanilla extract
    Add and beat until well blended.

1 tsp. baking soda
1¾ cups all-purpose flour
½ teaspoon salt
    Add gradually, mixing thoroughly.  If the dough is soft, refrigerate for about 1 hour.

¼ cup sugar
Roll dough into 1-inch balls.  Then roll each ball in the sugar to coat, and place on a cookie sheet.

375 degrees, 6 to 8 minutes, until light brown and puffed.  Remove from oven. 

40 foil-wrapped Hershey’s Kisses
                Remove foil.  Lightly press a candy kiss into the center of each cookie, allowing it to crack slightly.  Eat the remaining kisses.  Return the cookie sheets to oven until light golden brown, about 2 to 3 more minutes.  Cool completely.

Makes 30 to 32 cookies. 

making Peanut Butter Blossom Kiss cookies
making Peanut Butter Blossom Kiss cookies

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)