Peanut Blossom Cookies are a peanut
butter cookie with a Hershey's Chocolate Kiss sitting happily on top.
Some say these cookies resemble little hats and, in fact, Maida Heatter
tells us in her excellent book "Maida Heatter's Cookies" that this recipe is an "old
American recipe that is sometimes called Sombreros".
Peanut Blossoms couldn't be more American; combining two of our
favorites; peanut butter and chocolate Hershey's Kisses. Both have been with us
since the early 1900s but how they exactly came together in this cookie,
we do not know. The theory is that the recipe must have been invented by
home economists in the Hershey's Test Kitchen. I did try to confirm this
by going to Hershey's website, but while they do have a recipe for Peanut
Blossoms, they give no clue as to their origin. While I was on their
website I did find some interesting facts about Hershey's Kisses. These
individually foil wrapped, bite sized chocolate Kisses were invented in
1907 and Hershey's tells us that "while it's not known exactly how KISSES
got their name, it is a popular theory that the candy was named for the
sound or motion of the chocolate being deposited during the manufacturing
process". Today Hershey's makes 80 million Kisses each day and besides
Milk Chocolate Kisses, there are Kisses with Almonds, Hugs Chocolates
(used here), Kisses filled with Caramel, Kisses filled with Peanut Butter,
and even Kisses filled with Chocolate Truffle.
these cookies, the unwrapped Kisses are placed on top of the peanut butter
cookies immediately after baking. Be sure to press the Kiss gently but
firmly into each cookie just until you see the cookie start to crack. That
way the Kiss will stand upright.
Peanut butter is a smooth paste made from roasted
peanuts. The peanuts are ground, and then salt, a sweetener, and sometimes
a stabilizer (to keep the oil from separating) are added. There are two
types of peanut butter, and the one that is labeled "Old-Fashioned" or
"Natural" does not contain a stabilizer which means the peanut butter will
separate and you will have to stir the peanut butter before using.
Cookies: Preheat your oven to 375 degrees F (190 degrees C) and place the
oven rack in the center of the oven.Line three baking sheets with parchment paper.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the peanut
butter and sugars and beat until
light and fluffy (about 1 to 2 minutes). Add the egg and vanilla extract
and beat to combine.
In a separate bowl whisk together the flour, baking
soda, and salt. Add to the peanut butter mixture and beat until
incorporated. If the batter is soft, cover and chill for about an hour, or until firm enough
to roll into balls.
Form the batter
into round balls using about 1 tablespoon (20 grams) of batter (I use a cookie
scoop). Place the balls on the prepared baking
sheet, spacing about 2 inches (5 cm) apart.
Bake the cookies for
about 10 to 12 minutes, or until the cookies are just set around the edges (they
will still be soft). Rotate your baking sheet front to back about halfway
through baking. Immediately upon removing the cookies from the oven,
place an unwrapped Chocolate Kiss into the center of each
cookie, pressing down gently until the cookie just starts to crack. Cool completely on a wire rack.
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