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hershey's peanut butter blossom cookies

(1 rating)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

This classic and traditional cookie I've been eating for years but believe it or not had never made them till this summer as a request for my friend Tynesha's son KaDale's graduation party 2014. I do think they were more for her husband Brian who loves them dearly. lol Anyway, I couldn't believe how easy these cookies are to make. Not to mention, they are fun & pretty too. Now, I checked some of the recipes on Just a Pinch for these cookies and the ingredients had been altered. I decided to post Hershey's recipe as is...because it was a perfect recipe that didn't need tweaked for me.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For hershey's peanut butter blossom cookies

  • 48 sm
    hershey kisses
  • 1/2 c
    shortening, butter flavor
  • 3/4 c
    peanut butter, (reese's or jif)
  • 1/3 c
    sugar
  • 1/3 c
    sugar, light or dark brown & packed
  • 1 lg
    egg
  • 2 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • additional granulated sugar for rolling

How To Make hershey's peanut butter blossom cookies

  • 1
    While watching a show sit down and unwrap those sweet kisses and place in a bowl for cookie making time. Set oven to 375.
  • 2
    Get out a large bowl and beat together shortening and peanut butter.
  • 3
    Add both your sugars and mix till fluffy.
  • 4
    Add your egg, vanilla and milk and mix again. Now it's time to gradually(about 3/4 cup at a time) add your baking soda, salt and flour to the mixture. Blend well.
  • 5
    Now you are ready to roll. Scoop out dough and shape into 1 inch balls and then roll in the granulated sugar and place on cookie sheet.
  • 6
    Bake 8 to 10 minutes....I take mine out as soon as I see a few cracks on the side of the cookies which is 8 to 9 minutes. Immediately remove from oven and place your kisses down in the center firmly but gently and quickly. Once you add the kiss the cookies crack on the sides a little but that's what they are supposed to do. Remove from pan on to a cooling rack. ---- I do not grease cookie pans anymore but ALWAYS USE parchment paper.
  • 7
    Ready to eat.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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