Peanut buttery with a delightful sugar crunch and kissed with a touch of chocolate, most everyone loves these classic cookies. For many of us, the Peanut Blossom transports us back to our childhood, while faces of kids today shine with recognition as they eagerly reach for seconds.
I'm guessing Mrs. Freda Smith, of Gibonsburg, Ohio had no idea the impact her recipe would have on generations to follow when she entered the 9th Annual Pillsbury Bake-off in 1957. While she didn't win the Grand Prize, the popularity of her cookies have far outreached the Accordion Treats brought by the 1957 Grand Prize Winner, Gerda Roderer.
With adaptations made and published by numerous companies, it was the Hershey Company that acted on a hunch and printed Mrs. Smith's Peanut Blossom recipe on the back of packages of their Hershey Kisses. Slightly less sweet and with a bigger peanut butter punch, the Hershey version remains my personal favorite.
Freda may not have been Bake-Off winner, but she will forever be thanked and appreciated by the millions who have enjoyed her sugary peanut butter/chocolate combo for over 55 years. A true classic, no cookie repertoire is complete without this recipe. Thanks Freda.
Hershey's Classic Peanut Blossoms
Sugary and peanut buttery goodness kissed with a touch of chocolate. A holiday classic, but welcome all year round.
adapted from Hershey's
48 Hershey's Kisses
1/2 cup shortening (we use Earth Balance Buttery Sticks)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 Tbs milk (we omit)
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
additional granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.
In a medium bowl add the flour, baking soda and salt. Whisk and set aside.
Beat shortening and peanut butter in large bowl until well blended. Add the granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla and beat well. Gradually beat the flour mixture into peanut butter mixture.
Shape dough into 1-inch balls. Roll in the granulated sugar and place on ungreased cookie sheet (or sheet lined with silicone mat)
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Nutritional Information (per Hershey's website) per serving (1 cookie):
Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg,Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*,
Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV*
*%DV= %Daily Values are calculated based on a 2000 calorie diet