Candy Recapper is hosting this month’s Sugar High Friday. The theme? Why candy, of course! In my first official foray into SHF, I present to you, Peanut Blossom cookies, garnished with Hershey’s chocolate kisses. Little kids just love these, so if you have young ones who are free of chocolate or peanut allergies, definitely give these a try, if you haven’t done so already.
Peanut Blossom Cookies
Adapted from Land O’Lakes
Preparation time: 45 min Baking time: 8 min
Yield: 4 dozen cookies1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup peanut butter (not the health food kind)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sugar
48 milk chocolate candy kisses, unwrapped
Heat oven to 375°F. Combine 1/2 cup sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda. Continue beating, scraping bowl often, just until well mixed. Shape dough into 1-inch balls. (If dough is too soft, refrigerate 30 to 60 minutes.) Roll balls in the 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove from cookie sheets; cool completely on wire racks.
Nutrition Facts (1 cookie): Calories: 100, Fat: 5g, Cholesterol: 10mg, Sodium: 70mg, Carbohydrates: 12g, Dietary Fiber: 0g, Protein: 2g
© 2001 Land O’Lakes, Inc.
Update: As I noted in the comment section, refrigerating this dough really helped reduce spread. I made a similar recipe at Christmas, but it used shortening instead of butter, and the taste just wasn’t the same. If you still have trouble with cookie spread after working with cold dough, reduce the butter to 1/4 cup and use 1/4 cup of butter flavored Crisco. That will help, and the taste will still be very good!
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3 users responded in this post
I bought some kisses on sale after Christmas just so I could make some of these cookies, but I haven’t done it yet. Yours look perfect!
Thanks, Deborah! I think a big key for me was chilling the dough before I rolled the balls and baked them. It really helped reduce the dreaded cookie “spread.”
I just made peanut butter blondies with chocolate chips tonight, clearly a great combo!