Hershey Blossom Cookies
- Rose Huxford
- Dec 16, 2023
- 2 min read
Hershey Blossom Cookies bring back so many wonderful holiday memories, especially around Christmas time. The peanut butter cookie, topped with a Hershey kiss is the best combination.
Nothing says Christmas than these delicious Hershey Blossom Cookies. They're festive, fun and I absolutely love the combination of peanut butter and chocolate. I have made these Dairy Free and substituted the Hershey kiss with a sunflower dairy free butter cup, and it tasted just as good!
Hershey Blossom Cookies
Yields: ~30 cookies
Pre-heat oven: 350 degrees F
Prep-time: 5 minutes
Bake-time: 10-12 minutes
Total-time: 20 minutes
Ingredients
1 stick unsalted butter, softened, or dairy free earth balance butter sticks
1/2 cup creamy peanut butter, or sunflower butter
1/2 cup brown sugar
1/2 cup cane sugar, plus 1/4 cup
1 tsp pure vanilla extract
1 egg, room temperature
1 1/3 cup all-purpose flour, or GF flour
1/2 tsp salt
1 tsp baking powder
1 tsp corn starch
~30 Hershey kisses, wrappers taken off
Directions
Pre-heat the oven to 350 degree F.
Line 1 or 2 baking sheet pans with parchment paper and set aside.
Add the 1/4 cup of sugar to a small bowl, and set it aside.
In another dish, add the unwrapped Hershey kisses. Set it aside.
In a large bowl, cream butter for about 20 seconds. Then, add in the sugars and cream together for another 20 seconds. Next, add in the egg and vanilla. Blend until well blended.
In a medium bowl, whisk together flour, salt, baking powder and corn starch.
Add the flour mixture to your butter mixture and use a spatula to combine all the ingredients. Make sure there's no flour remaining, as it should be well incorporated. If the dough seems too soft, you can about 2 tbsp more of flour. The consistency should be soft, but not too soft where it will flatten in the oven. It should hold it's shape firmly.
In the palm of your hand, take about 1 teaspoon of the dough and roll it into 1" balls. Then, roll the ball into the sugar bowl until completely covered. Place on your prepared baking sheet pan. Repeat with the rest of the dough. Keep about 1" space between the cookie balls.
Bake for about 10-12 minutes, or until the bottom of the cookie is golden brown and there are slight cracks on the cookie.
Once the cookies are done, pull them out and top each cookie in the center with a Hershey Kiss.
Allow to cool on the sheet pan for a few minutes before transferring to the cooling rack.
Let them cool completely.
These can be kept in the freezer for up to 1 month in a in or an air tight container.
Pefect as gifts! Enjoy!
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