These peanut butter cookies have been a family cookie tradition for a lot of years and, honestly, they never get tired! Bakers can find a ton of “variations” on the original out there; in fact this recipe was recently published in the New York Times and adapted from the Gerraro Family.
The version I first remember baking came from a Pillsbury Bake-Off “cookbook” which was in reality a collection of winning recipes from the Pillsbury Bake-Off for a particular year. The Internet – which of course never lies – tells me Peanut Butter Blossoms was one of the 1957 winners. Now I wasn’t old enough to be baking cookies in 1957, but it wouldn’t surprise me that my Mom or Grandmother had this cookbook in their possession. Originally called Black-Eyed Susans by Bake-Off Winner Freda Strasel Smith, Pillsbury changed the name to Peanut Butter Blossom when the recipe was published. No matter what they are called, they are delicious!
Recipe adapted by the New York Times from a Gerraro Family Recipe
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 stick butter, at room temperature
- ½ cup smooth peanut butter
- ½ cup granulated sugar, plus more for rolling
- ½ cup light brown sugar
- 1 large egg
- 1 TBSP milk
- 1 tsp vanilla
- Nonstick spray or vegetable oil for cookie sheet (optional) (I used baking parchment)
- 5 dozen Hershey’s Kisses, foil removed
- Sift together flour, baking soda and salt; set aside.
- Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar.
- Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour (this is an important step!).
- Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside.
- Roll dough into 1-inch balls.
- Roll cookies in sugar and place 2 inches apart on cookie sheet.
- Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
- Return to oven until light golden brown, 2 to 3 minutes.
- Remove from oven, cool completely and store in an airtight container.