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Peanut Blossom Cookies

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1 (8 ounce) package milk chocolate kisses
1/2 cup butter, softened
3/4 cup peanut butter
1/2 cup light brown sugar
1/3 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt

Peanut Blossom Cookies

Peanut Blossom Cookies are a fabulous and easy, festive recipe perfect for any cookie tray.

  • Serves 48
  • Easy

About This Recipe

Peanut Blossom Cookies are my husband’s favorite cookie. He asks for it every Christmas; the little cookies look wonderful on a cookie tray. They are the perfect combination of chocolate and peanut butter.

This is my variation of this popular cookie that I make every Christmas. I prefer using butter in my cookies, so I omitted the solid shortening. And I reduced the flour so the cookies would be more tender. A chilling step makes the cookies soft too, and compensates for less flour.

The cookies are quite easy to make; just make sure that you measure the flour correctly, and have all the little candies unwrapped before you start to bake the cookies. The Hershey’s Kiss has to be put on the cookies while they are still hot out of the oven. You need to work fast, and that doesn’t leave any time to unwrap them.

But if you don’t want to do all of that work of shaping and baking the individual cookies, try my Peanut Blossoms Bars recipe. It’s just as good, and uses peanut butter cups!

By the way, you can top these cookies with hugs candies, peanut butter cups, or dark chocolate kisses.

Enjoy making these little cookies. And eating them!

How to make the best Peanut Blossom Cookies

  • Measure the flour correctly.
  • Make sure that you allow enough time to chill the dough thoroughly before you bake the cookies.
  • Don’t move the cookies off the cookie sheet for 4 to 5 minutes after you  top them with the chocolate candies. They are very tender, and will break if you move them too soon.
  • You can freeze the dough ahead of time. Form the dough into balls, but don’t roll them in sugar. Place on waxed paper lined cookie sheet sand freeze until solid. Then pack into hard freezer containers and freeze up to three months. To use, roll the frozen dough into sugar then bake, adding 4 to 6 minutes to the baking time.





Unwrap the chocolates, put into a bowl, cover, and set aside.


In a large bowl beat the butter and peanut butter together until creamy. Add the light brown sugar and granulated sugar and beat until fluffy


Add the egg, milk and vanilla and beat well.


In a small bowl, combine the flour, baking soda, and salt and mix well. Stir into the butter mixture until combined. Cover the dough and chill for at least four hours (I chill it overnight).


Preheat the oven to 375°F. Roll the dough into 1-inch balls. Roll each ball into granulated sugar and place on an ungreased cookie sheet about 2-inches apart.


Bake the cookies for 8 to 10 minute or until very lightly browned. When you take the cookie sheet out of the oven, immediately and gently press a candy onto each cookie. The cookies will crack slightly around the edges.


Let the cookies stand on the cookie sheet for four minutes, then carefully remove to wire racks to cool completely, until the chocolate is firm again. Store covered at room temperature.


You can't reuse the granulated sugar you used to coat the dough; it has been exposed to raw egg and raw flour. You can reserve it only for baking. Do not use it on cereal, or in coffee.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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