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Peanut Butter Blossoms (Cookie Exchange Quantity)

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By Betty Crocker Kitchens
Updated Jun 13, 2019
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Whether you need the “just right” choice for the annual holiday cookie exchange, or whether you’d like to make a special dressed-up version of the classic peanut butter cookie, you'll find that adding sweet chocolate kisses to this salty cookie goodness creates peanut blossom cookies, a match made in baking heaven.

More About This Recipe

  • While even a classically plain peanut butter cookie can be a perfect snack or dessert, there are so many ways to up your cookie-baking game by adding sweet chocolate kisses to the top of still-warm dough to make peanut blossom cookies. It’s easy to bake up all sorts of delicious versions of peanut butter cookies. This peanut blossom cookie recipe is a perennial favorite, not just at the holidays, but all year long. When it comes to decorating, you can consider some fun variations like rolling the peanut blossom cookie balls in chocolate sprinkles. Or roll them in multi-colored sprinkles for a batch of “unicorn blossoms” that are uniquely your own. Check out Betty’s guide to making the best-ever peanut butter cookies. You’ll find tips for those who like them extra soft and some pointers for those who prefer them on the crisp side. There are gluten free baking options, too.

Peanut Butter Blossoms (Cookie Exchange Quantity)

  • Prep Time 1 hr 25 min
  • Total 1 hr 25 min
  • Servings 84
  • Ingredients 10
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Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup creamy peanut butter
  • 1 cup butter, softened
  • 2 eggs
  • 3 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • Additional granulated sugar (about 2 tablespoons)
  • About 7 dozen Hershey's® Kisses® Brand milk chocolates
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In large bowl, beat 1 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
  • Step 
    2
    Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
  • Step 
    3
    Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Nutrition

100 Calories
5g Total Fat
1g Protein
12g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
65mg
3%
Potassium
45mg
1%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • The HERSHEY'S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
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