Peanut Butter Blossoms: A Delicious Treat Popularized by Freda SmithIn the world of cookies, there are classics that stand the test of time. One such timeless treat is the Peanut Butter Blossom, a delectable combination of peanut butter cookie and a Hershey’s Kiss on top. But have you ever wondered how this delightful creation came to be? Well, let me take you back to the year 1957 and introduce you to the woman behind its popularization – Freda Smith.
It all started in Freda’s cozy home kitchen in Ohio. She had set out to bake a batch of peanut butter chocolate chip cookies, but she realized she ran out of chocolate chips. In a moment of inspiration and resourcefulness, Freda decided to improvise and use something else to satisfy her chocolate cravings. Instead of mixing the chocolate chips into the cookie dough, Freda chose to place a Hershey’s Kiss on top of each peanut butter cookie. Little did she know that this simple switch would revolutionize the world of cookies forever.
Freda decided to enter the Pillsbury Bake-Off with her Peanut Butter Blossoms. The competition was fierce, as talented bakers from all over the country showcased their best creations. But Freda’s cookies stood out amidst the sea of confections.
Today, Peanut Butter Blossoms continue to be a favorite treat for people of all ages. Whether it’s during the holiday season or any time of the year, these cookies never fail to bring joy and satisfaction. The sweet and salty combination of the peanut butter cookie with the melty Hershey’s Kiss on top is simply irresistible.
Peanut Butter Blossoms Recipe
Peanut Butter Blossoms
Ingredients
- 1 3/4 flour bread flour or all- purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 oz butter (1 stick), room temperature
- 1/2 cup peanut butter
- 1/2 cup granulated sugar plus more for rolling cookies
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 24 Hersheys Kisses foiled removed
Instructions
- Sift the flour, baking soda, and salt in a bowl; set aside.
- Cream butter, peanut butter, 1/2 cup granulated sugar, and brown sugar with an electric mixer. Then add egg, milk, and vanilla; beat until fully blended.
- Slowly add the flour mixture, mixing well. Chill in the refrigerator for 1 hour.
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Set aside.
- Roll dough into 1 inch balls.
- Then roll cookies in granulated sugar and place 2 inches apart on cookie sheet.
- Bake until very light brown and puffed for 6 to 8 minutes. Remove the sheet from the oven and gently press a Hershey kiss into the center of each cookie, allowing to crack slightly.
- Return to the oven until light golden brown, 2-4 minutes.
- Remove from oven and let cool.
- Enjoy the Peanut Butter Blossoms.
Nutrition
This recipe is adapted by the Gerrero Family via The New York Times.
You may also like Hello Dollies Cookie Recipe and Homemade Sea Salt Chocolate Chip Cookies.
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