For as long as anyone can remember, Christmas has featured cookie tables laden with dozens of homemade old-fashioned offerings like buckeyes, Litzner, chocolate chip, peanut butter blossoms, and more. For weeks ahead, sometimes months, mothers, aunts, grandmas, friends, and in-laws hunker in the kitchen, baking, and freezing. These peanut butter and chocolate cookies are good all year but a fun treat and easy to make for the holidays.
Something about taking an ordinary cookie and adding a kiss makes even the pickiest cookie eater feel the need to taste it. Miss M has helped me with holiday baking. She was cooing how everything she saw had a recipe for “something called Peanut Butter Blossoms. They must be good, right?!”
I reminded her she made these long ago when she was small, and we’ve made them every year since!
Peanut Butter Blossom Cookies are EASY!
So this was the year she found the recipe and led the baking in the kitchen.
They turned out amazing, and the best part, they are so easy! Thank you, Betty Crocker!
Betty Crocker Peanut Butter Blossoms Recipe
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Sugar
- 36 Hershey’s® Kisses® Brand milk chocolates, unwrapped
How to Make Peanut Butter Blossoms
- Preheat oven to 375°F.
- In a medium bowl, stir cookie mix, oil, water and egg until dough forms.
- Shape dough into thirty-six 1-inch balls; roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes or until light golden brown.
- Immediately press one chocolate kiss in the center of each cookie.
- Remove from cookie sheets.
- Cool completely, about 20 minutes.
Peanut Butter Blossom Cookies #Recipe
Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Sugar
- 36 Hershey's® Kisses® Brand milk chocolates, unwrapped
Instructions
- Preheat oven to 375°F.
- In a medium bowl, stir cookie mix, oil, water and egg until dough forms.
- Shape dough into thirty-six 1-inch balls; roll in sugar.
- Place 2 inches apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or until light golden brown.
- Immediately press 1 chocolate kiss in the center of each cookie.
- Remove from cookie sheets.
- Cool completely, about 20 minutes.