Peanut Butter Blossoms
Tamera Mowry-Housley mixes her favorites, peanut butter and chocolate, together in this beautiful cookie.
Peanut Butter Blossoms
  • ~1 ¾ cups ap flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 4 ounces (½ cup) butter, room temperature
  • ½ cup smooth peanut butter
  • ½ cup granulated sugar, plus more for rolling
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 dozen (one 11-ounce package) Hershey’s kisses, foil removed


  1. Sift together flour, baking soda, cinnamon, and salt; set aside.
  2. Add butter, peanut butter, ½ cup granulated sugar, and brown sugar to stand mixer. Cream until light and fluffy.
  3. Add egg and vanilla to stand mixer; beat until well blended.
  4. Gradually add flour mixture, mixing thoroughly. Refrigerate dough for at least 30 minutes.
  5. Heat oven to 375˚F. Line a sheet pan with parchment paper and set aside.
  6. Pinch off some dough, roll into a 1-inch ball, then roll in bowl of extra granulated sugar. Place on cookie sheet, leaving 2 inches between each cookie.
  7. Bake until light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly.
  8. Return sheet to oven and bake until golden brown, 2 to 3 more minutes. Remove from oven, cool completely, and serve.

Recipe By Dan Kohler