The winning Pillsbury recipe of 1957 the original “Peanut Butter Blossom cookies” is one the traditional recipes we all love today!! The irresistable flavor combination of peanut butter and chocolate blends perfectly in a pillowy soft dough!! There is nothing like the smell of your Grandma’s cookies baking in the oven, a cozy fire burning in the fireplace and a soft blanket to curl up in.
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This recipe is for one batch. To make all three cookies, peanut butter blossoms, reese’s peanut butter cup cookies and peanut butter pinwheels, make a triple batch of the peanut butter cookie dough.
Ingredients
Method
- Sift together, flour, baking soda and salt in a medium sized bowl set aside. Using a mixer on medium speed, mix the butter, sugar and brown sugar until combined. Add the vanilla and the whipping cream. Mix well. Slowly add the dry ingredients until they are just incorporated. Do not over mix.
- Add the 1/4 cup of sugar into a small bowl. Using a small cookie scoop or a teaspoon, scoop teaspoon sized balls of dough and roll into a ball. Roll the cookie ball in the sugar and set on your cookie pan. While the cookies bake. Remove the wrappers from the kisses.Bake at 350 for 9 minutes.Remove the cookies from the oven and press on one kiss per cookie. Let sit until the chocolat kiss is firm.Store in container on counter for 1 week. Freeze up to 6 months in freezer friendly container.
- Grease a mini muffin panPrepare the dough the same as above. Scoop teaspoon sized dough balls and roll into a ball. Roll the ball in the sugar. Place the ball into a mini muffin tin. Repeat.While the cookies are baking. Remove the wrapper from the Reeses.Bake at 350 degrees for 9 minutes. Remove and press one Reeses Peanut butter cup into each cookie. Let cool for 15 before removing from pan. Cool until the candy is firm.Store in an airtight container on the counter for a week . Freeze up to 6 months.
- Divide the dough in two. On a floured surface, carefully roll out each piece to 1/4" thick. Melt 1 cup of chocolate chips in a double boiler or on med/low heat 30 seconds at a time in a microwave until smooth. Add 1 tbsp room temperature butter. Spread the chocolate on top of both rolled out cookie doughs. Roll up jelly roll style. Wrap in plastic wrap and refigerate for 30 minutes. Cut the cool dough into 1/4" slices. Place on cookie sheet. Bake at 350 degrees for 8 minutes. Cool.
the secret for the perfect hershey’s kiss cookies
- Do not overmix. Overmixing will lead to tough cookies. Mix until just combined.
- Use room temperature butter and eggs.
- Add kisses or reese’s cups immediately.
- Let the chocolate firm up before putting cookies in a container.
my favorite pans and equipment
I am in love with my Kitchen Aid mixer. I would never buy anything else. This Kitchen Aid mixer is my go to.
I also LOVE the Kitchen Aid mini muffin tins. 24 Reese’s cup cookies in a flash!
This is the measuring cup I use for peanut butter! It works like a charm.
other popular recipes
Here are a few other popular recipes. Enjoy!
My family love this Finnish pulla cardamom bread. It is perfect for toasting or french toast!
Grandma’s cream puff cake is a light, airy, delicious in every bite dessert!!
As always, thanks for stopping by!! Pop into my Etsy Shop to browse some beautiful vintage home decor!!
