Hershey’s Peanut Butter Blossom Cookies Recipe

Hershey’s Peanut Butter Blossom Cookies have been one of my favorite cookie recipes over the past 15+ years. Most of the people in my family make them around the Christmas holiday, but I make them all year long, especially when I can find the Hershey’s Kisses on sale. Since I make these cookies often, I change up the flavor of the Hershey’s Kisses that I’m using. Sometimes I use the regular milk chocolate and at other times I’ll pick up the peanut butter, cookies & cream, cordial cherry and some of the other seasonal flavors that they come out with. Almost all of the different flavored kisses will work with their recipe.

Recipe is courtesy of Hershey’s and is often found printed on the back of the bag of milk chocolate kisses. Will make approx. 4 dozen.

Hershey’s Peanut Butter Blossom Cookies Recipe

48 Hershey’s Kisses Milk Chocolate
1/2 cup shortening
3/4 cup Reese’s Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 medium egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar

Preheat oven to 375 degrees F. Unwrap 48 Hershey’s Milk Chocolate Kisses and place them in a small bowl; set aside.

In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the egg, milk and vanilla extract until all ingredients are combined.

In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together.

Form the cookie dough into 1″ diameter balls. Roll each ball into a little bit of the additional granulated sugar. Place the balls onto an ungreased baking sheet and bake in a preheated 375 degree F oven for 8-10 minutes or until done. Remove from oven and immediately place one unwrapped Hershey’s Milk Chocolate Kiss on top. Let cookies sit on the sheet for an additional minute or two and then transfer to a wire rack for cooling. Once cool, store them in an airtight container.

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