You’re guaranteed to see these vintage Peanut Butter Blossom Cookies around the holidays at parties, in grandmas kitchen, or on mom’s cookie trays. Of course the signature ingredient of these cookies is the Hershey Kiss in the center. Every year my mom asks us for our favorite cookie we would like her to make us, and this one has been my request for many years. As most of you know, this cookie tends to be dry when you bite into it. I’ve modified my family’s vintage recipe to have more of a soft, creamy peanut butter base using all butter and now this is the best Peanut Butter Blossom cookie I’ve ever had!
Baker’s tips Peanut Butter Blossom Cookies:
Butter is better:
The traditional vintage recipe calls for half butter and half shortening. I only use real butter in my cookies for the best all-natural, homemade taste. Shortening is waxy and tasteless. The shortening is primarily used in these cookies to prevent spread. As an alternative, I’ve modified the recipe using the steps below to use all butter but still keep its shape.
Chunky peanut butter adds additional texture:
In addition to creamy peanut butter, I’ve also added some chunky to the original recipe to add some texture. Instead of chunky peanut butter, you could always finely chop up peanuts and sprinkle them into the batter.
Baking soda prevents spread:
Dissolve the baking soda in the cream to prevent spread during the baking process and to ensure a chewy, moist peanut butter base.
Always chill the dough:
Be sure to chill the dough before you scoop it on to the baking trays. If you simply swap out the shortening for real butter without chilling the dough, your cookie will spread too much. To ensure even less spreading, chill the scooped dough balls for 5-10 minutes before placing in the oven.
Use the proper baking sheet:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which may burn or darken the edges of the cookies before they are fully cooked.
The chocolate centerpiece:
For the center, you use Hershey Kisses in milk, dark chocolate or even the white kisses. This cookie has become so popular over the years that chocolate wafers are now commercially available to use in place of the chocolate Kiss.
Vintage Peanut Butter Blossom Cookies
- 1/2 c. unsalted butter room temp
- 1/2 c. creamy peanut butter
- 1/4 c. chunky peanut butter
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 egg + 1 yolk
- 2 T. cream
- 1 tsp. baking soda dissolve in cream
- 1 tsp. vanilla
- 1 2/3 c. unbleached flour
- 1/2 tsp. salt
- Mix together butter, sugar, brown sugar, egg + yolk, and vanilla. Mix together cream and baking soda and set aside.
- Whisk together dry ingredients and add to batter. Add in cream/baking soda mixture.
- Chill the dough for 30 minutes.
- Preheat oven to 375 degrees. Line 2 half baking sheets with parchment paper. Unwrap Hershey Kisses.
- Scoop batter with a small cookie scoop and roll into balls. Now roll balls into course white sanding sugar. Place cookies on baking sheet and chill in fridge for 5-10 minutes.
- Bake for 10 minutes. Take out from oven and place hershey kiss in center. Bake an additional 2 minutes.
- Let cookies cool and store in a container.