Who doesn’t love chocolate and peanut butter combo? It is a classic and so are these cookies. Your family might call them Hersey’s Kiss Cookies or chocolate kisses cookies, but here in the South, I call them peanut butter blossoms. And they are the next cookie recipe in my virtual holiday cookie swap this year.
Are you joining me on this year’s holiday cookie swap?? It’s been so fun as we’ve been talking all thing cookies and I’m sharing my 8 favorite cookie recipes perfect for a cookie swap. You can sign up here to have the recipes and cookie secrets emailed to you or find all of the blog posts in the virtual cookie swap archived right here on the blog. And my favorite cookie baking essentials and tools are all right here.
How To Freeze Your Cookies Ahead Of Time
Are you looking to work ahead this holiday season and not get stressed out doing all the things at the last minute! Me too! This is why I love these peanut blossom cookies so much because they are the perfect work-ahead cookie dough.
Cookie baking tip for you: This cookie dough can be made ahead and frozen up to three months in advance. No holiday stressing with these cookies!
To freeze, just roll the cookies into balls, place on parchment covered cookie sheet in a single layer. Once frozen, you can toss them in a plastic freezer bag. To bake them, let them thaw a bit, but they can still be cold before you put them in the oven to bake. You might have to bake them a minute or two longer, so definitely check on them as they are baking.
Once you pull the cookies out of the oven, place an unwrapped Hershey’s Chocolate Kiss in the center, pushing down gently. Yes, you can use mini Reese’s Peanut Butter cups, too. They also have lots of different flavors of Hershey’s kisses, like caramel or white chocolate swirl.
Baking tip from the pros: Be sure to unwrap a few kisses or cups to snack on while you bake. Come on…you know we all eat the candy while we bake!
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Cookie Swap: Peanut Butter Blossoms
Ingredients
Instructions
- Preheat oven to 375° and line baking sheet with parchment paper.
- Have all ingredients at room temperature prior to mixing.
- Unwrap the Hersey kisses and set aside. Young children are a natural for this job. Just make sure they aren’t eating all the kisses.
- Mix flour and soda with a whisk, in a medium mixing bowl. Set aside
- In the bowl of a heavy duty mixer, add sugars, butter, vanilla extract, and peanut butter. Mix well on low speed until well combined.
- Add egg and milk. Mix until incorporated.
- Add flour mixture gradually and mix until fully incorporated.
- Shape dough into 48 balls and roll in extra sugar. You can use white sugar or light brown, doesn’t matter. Place on baking sheet. If not using parchment paper, DO NO grease baking sheet.
- Bake 10-12 minutes.
- Remove from oven. Tope each cookie with a chocolate kiss, pressing down firmly. Edges of cookies will crack but that is as it should be.
- Remove cookies from pan and allow to cool on a baking sheet.
- Store cooled cookies in a Ziploc freezer bag or a cookie tin. Place pieces of parchment paper or wax paper between layers of cookies.
- Dough can be made and rolled then placed in freezer for up to three months prior to baking. To freeze, roll dough into balls. Place unwrapped on a cookie sheet in single layer. Once frozen solid, remove from cookie sheet and place, frozen dough balls, in freezer bags. To bake, place on baking sheet, allow to defrost slightly (dough should be cold but not frozen) and bake. You might need to increase baking time by 1-2 minutes. Check at 10 minutes. Bake longer if necessary.
Join Minette’s Cookie Swap This Year!
So, what about you? Did you join my Cookie Swap and make the snowball cookies? I’d love to see your comments and experience with this recipe. Leave me a comment below and we can talk all things cookie swap and Southern snowball recipes!
Remember, I’ll send you all of this year’s cookie swap recipes right to your Inbox, plus share my cookie baking secrets, so don’t forget to sign up for my cookie swap emails right here.
Join Minette’s Cookie Swap right here and see all of this year’s Cookie Swap recipes!
Join Minette Rushing & C’mon In The Kitchen
C’mon in the kitchen with Minette Rushing Custom Cakes! For more of my baking secrets and Southern dessert recipes, be sure to follow along on the blog while I share cookies recipes, my best cake recipes and delicious recipes for fillings and how to make frosting recipes and so much more!
You can also shop all of my baking essentials and tools, so you’re fully equipped to join me in the kitchen for all things sweet and Southern. If you’re looking for the recipes that built my business and other business tips, please check out my cake business shop where I’ll show you how to build the cake business of your dreams, just like I did.
C’mon in the kitchen with me!
XOXO
Minette
Did Make The Peanut Blossom Cookies?
I’d love to hear from you if you make these peanut blossom cookies! Leave a comment and give this recipe a rating.
If you have any cookie baking questions or any cookie tips, please leave that in the comments too!
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