Peanut Butter Blossoms

I am the program coordinator for the Boomer Esiason Foundation and through my work I have met many extremely inspirational individuals with cystic fibrosis. This recipe has been passed through my family and we always make them during the holiday season. We are able to enjoy time together making these cookies and we have a set "production line" around the table! I always make enough so I can bring them in to the office to share with my co-workers and friends with cystic fibrosis!

by Leighann L.

Nutrition information

Servings: 6

Amount per serving

  • 820
  • 1030mg
  • 13g
  • 249mg


  • 1 3/4 c all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick(s) butter, room temperature
  • 1/2 c smooth peanut butter
  • 1/2 c granulated sugar, plus more for rolling
  • 1/2 c light brown sugar
  • 1 large egg
  • 1 Tbsp milk
  • 1 tsp vanilla extract
  • 1 Nonstick spray or vegetable oil for cookie sheet (optional)
  • 60 Hershey's kisses, foil removed
  • Add All Ingredients


Step 1
Preheat oven to 375 degrees.

Step 2
Sift together flour, baking soda and salt; set ingredients aside.

Step 3
Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.

Step 4
Add egg, milk and vanilla extract; beat until well blended.

Step 5
Gradually add flour mixture, mixing thoroughly.

Step 6
If the dough is very soft, refrigerate for about 1 hour.

Step 7
Spray, oil or line a cookie sheet.

Step 8
Roll dough into 1-inch balls (for a precise number of cookies divide the dough into 5 pieces, and shape each piece into 12 balls).

Step 9
Roll cookies in sugar and place 2 inches apart on cookie sheet.

Step 10
Bake until very light brown and puffed, 6 to 8 minutes.

Step 11
Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly

Step 12
Return to oven until light golden brown, 2 to 3 minutes.

Step 13
Remove from oven, cool completely and store in an airtight container.